Chicken spaghetti with Rotel is a creamy, cheesy Tex-Mex casserole of tender chicken and spaghetti in a mildly spicy sauce made with Rotel tomatoes and Velveeta. This chicken spaghetti with Rotel recipe is the ultimate comfort-food dinner: rich, a little spicy, and easy enough for any weeknight yet perfect for feeding a crowd.
Below you will find what chicken spaghetti with Rotel is, exactly what goes into it, how to make it step by step, plus tips, variations, and answers to the most common questions.
Table of Contents
What Is Chicken Spaghetti with Rotel?
Chicken spaghetti with Rotel is a classic Southern and Tex-Mex casserole that combines cooked spaghetti, shredded chicken, and a creamy cheese sauce spiked with Rotel, a canned mix of diced tomatoes and green chilies. Velveeta and cream of chicken soup make the sauce ultra creamy, while the Rotel adds a gentle, tangy heat. Everything is tossed together, topped with cheese, and baked until bubbly. It is a beloved potluck and family-dinner dish that reheats beautifully.
Why You’ll Love This Recipe
- Creamy and cheesy — the ultimate comfort-food casserole.
- A little spicy — Rotel gives it the perfect gentle kick.
- Feeds a crowd — great for potlucks and big families.
- Uses rotisserie chicken — an easy shortcut for busy nights.
- Make-ahead and freezer friendly — perfect for meal prep.
Ingredients You’ll Need
Here is what goes into this dish. Exact amounts are in the printable recipe card below.
- Spaghetti — cooked al dente and tossed into the sauce.
- Cooked chicken — shredded; rotisserie is a great shortcut.
- Rotel — diced tomatoes and green chilies, for tang and mild heat.
- Velveeta — melts into a smooth, creamy sauce.
- Cream of chicken soup — adds body and richness.
- Chicken broth — to thin the sauce to the right consistency.
- Cheddar cheese — shredded on top for a golden finish.
- Garlic powder — for a savory base note.
How to Make Chicken Spaghetti with Rotel
- Cook the spaghetti until al dente and drain. Preheat the oven to 350°F and grease a 9×13 dish.
- In a large pot over low heat, stir together the chicken, Rotel, Velveeta, cream of chicken soup, broth, and garlic powder until the cheese melts and the sauce is smooth.
- Add the drained spaghetti and toss until well coated.
- Pour into the dish and top with the shredded cheddar.
- Bake 25 to 30 minutes until bubbly and heated to 165°F per FoodSafety.gov. Rest 5 minutes and serve.
Tips for the Best Chicken Spaghetti
- Do not drain the Rotel — the juices add flavor and moisture.
- Cube the Velveeta so it melts quickly and evenly.
- Cook the spaghetti al dente since it softens more in the oven.
- Use rotisserie chicken to save time.
- Add broth as needed if the sauce gets too thick.
Easy Variations
- Crock pot: combine everything but the pasta in a slow cooker on low, then stir in cooked spaghetti at the end.
- Spicier: use hot Rotel or add diced jalapenos.
- Extra cheesy: stir in more cheddar or a layer in the middle.
- Lighter: use reduced-fat cheese and low-sodium soup.
- Low carb: skip the pasta and serve the cheesy chicken over rice or cauliflower.
What to Serve With It
This rich casserole pairs well with fresh, simple sides:
- A crisp green salad
- Garlic bread or cornbread
- Steamed or roasted green beans
- Mexican-style corn
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or warm the whole dish covered in a 350°F oven, adding a splash of broth or milk to loosen the sauce. This casserole freezes well for up to 3 months; wrap it tightly, thaw overnight in the fridge, and reheat until hot and bubbly.
Chicken Spaghetti with Rotel Recipe
Here is the full printable recipe. Save it for your next cozy family dinner or potluck.
Chicken Spaghetti with Rotel
Ingredients
Method
- Cook the spaghetti in salted water until al dente, then drain. Preheat the oven to 350 degrees F and grease a 9×13 baking dish.
- In a large pot over low heat, combine the shredded chicken, Rotel, cubed Velveeta, cream of chicken soup, chicken broth, and garlic powder. Stir until the Velveeta is fully melted and smooth.
- Add the drained spaghetti and toss until everything is well coated.
- Pour into the prepared dish and top with the shredded cheddar.
- Bake 25 to 30 minutes until bubbly and the cheese is melted, and it is heated through to 165 degrees F. Let rest 5 minutes before serving.
Notes
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Frequently Asked Questions
What is chicken spaghetti with Rotel made of?
It is made of cooked spaghetti and shredded chicken in a creamy cheese sauce of Rotel diced tomatoes and green chilies, Velveeta, cream of chicken soup, and broth, topped with cheddar and baked. It is a classic Tex-Mex comfort casserole.
What is Rotel?
Rotel is a canned mix of diced tomatoes and green chilies. It adds a tangy, mildly spicy flavor and is a staple in many Tex-Mex dishes, dips, and casseroles.
Can I make chicken spaghetti in the crock pot?
Yes. Combine the chicken, Rotel, Velveeta, soup, and broth in a slow cooker on low for 2 to 3 hours until melted and creamy, then stir in the cooked spaghetti just before serving.
Is chicken spaghetti with Rotel spicy?
It has a mild, gentle heat from the green chilies in the Rotel. For a milder dish use mild Rotel, and for more heat use hot Rotel or add jalapenos.
Can you freeze chicken spaghetti?
Yes, it freezes very well. Cool it completely, wrap it tightly, and freeze for up to 3 months. Thaw overnight in the fridge and reheat until hot and bubbly, adding a little broth if needed.