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Baked chicken spaghetti with Rotel, cheesy and bubbly in a dish

Chicken Spaghetti with Rotel

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb spaghetti
  • 3 cups cooked chicken, shredded rotisserie works great
  • 10 oz Rotel diced tomatoes and green chilies 1 can, undrained
  • 8 oz Velveeta, cubed
  • 10.5 oz cream of chicken soup 1 can
  • 1 cup chicken broth
  • 1 cup shredded cheddar cheese
  • 1 tsp garlic powder

Method
 

  1. Cook the spaghetti in salted water until al dente, then drain. Preheat the oven to 350 degrees F and grease a 9x13 baking dish.
  2. 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.
  3. Add the drained spaghetti and toss until everything is well coated.
  4. Pour into the prepared dish and top with the shredded cheddar.
  5. 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

Use mild or hot Rotel to control the spice level. For extra creaminess, add more Velveeta. Rotisserie chicken makes this a fast weeknight dinner.