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Cheesy Rotel Chicken Spaghetti with tomatoes and chicken, a perfect comfort dish.

Rotel Chicken Spaghetti

A comforting, creamy casserole with chicken, spaghetti, and zesty Rotel that’s perfect for busy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

For the casserole
  • 8 ounces Spaghetti, broken in half Easier to scoop
  • 2 cups Cooked chicken Rotisserie chicken works well
  • 1 can Rotel (diced tomatoes and green chilies) Choose mild or original
  • 1 can Cream of chicken soup
  • 8 ounces Cream cheese, softened
  • 2 cups Shredded cheese Cheddar is classic; pepper jack is fun
  • 1/2 cup Chicken broth or milk To loosen the sauce
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
Optional ingredients
  • 1/2 cup Diced onion
  • 1/2 cup Diced bell pepper
  • 1 small Diced jalapeno
  • 1/4 teaspoon Chili flakes For extra spice

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. Boil the spaghetti in salted water until just tender.
  3. In a large bowl, mix together the cream of chicken soup, Rotel, cream cheese, garlic powder, onion powder, salt, and pepper.
  4. Add chicken and cooked spaghetti to the mixture. Stir until well combined.
  5. Transfer the mixture into a baking dish and top with shredded cheese.
Baking
  1. Bake in the preheated oven for 25 to 30 minutes until hot and bubbly.
  2. Let sit for 5 to 10 minutes before serving.

Notes

Great for leftovers – flavors improve over time. Storage: Refrigerate for 3 to 4 days or freeze for up to 2 to 3 months. Reheat gently to avoid drying out.