ROTEL CHICKEN SPAGHETTI

 


Rotel Chicken Spaghetti is an easy, creamy comfort-food dinner made with tender chicken, spaghetti, Rotel tomatoes and green chiles, and plenty of melty Velveeta. It’s simple enough for a weeknight meal but makes enough to feed the whole family.

You can also make this recipe your own by adding vegetables such as English peas or mushrooms. Serve it with a simple salad and garlic bread for an easy, hearty dinner.

INGREDIENTS

  • 3-4 large boneless chicken breasts or 1 rotisserie chicken
  • 1 can cream of chicken soup
  • 1 can Rotel Diced Tomatoes with Green Chilies
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 Tbsp butter
  • 8 oz package Velveeta cheese, cubed
  • 8 oz spaghetti, cooked and drained

DIRECTIONS

  • Preheat oven to 350ºF.
  • Cut up chicken into small bite-size pieces.
  • In a large skillet melt butter. Add chicken, garlic and onion powder. Cook over medium-high heat until chicken is no longer pink and no liquid is left in the skillet.
  • Stir in soup, Velveeta, and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.
  • Stir in spaghetti and pour into a lightly greased 2-quart casserole dish.
  • Bake for 20-30 minutes or until heated through.


 Print Recipe

ROTEL CHICKEN SPAGHETTI

Yield: 6 Servings 









INGREDIENTS

  • 3–4 large boneless, skinless chicken breasts or about 3 cups cooked, shredded rotisserie chicken
  • 1 (10.5-ounce) can cream of chicken soup
  • 1 (10-ounce) can Rotel diced tomatoes and green chiles, undrained
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon butter
  • 8 ounces Velveeta cheese, cubed
  • 8 ounces spaghetti, cooked and drained
  • 1 cup shredded cheddar cheese, for topping

DIRECTIONS

  1. Preheat oven to 350°F. Lightly grease a 2-quart baking dish.
  2. If using raw chicken breasts, cut the chicken into bite-size pieces. Melt the butter in a large skillet over medium-high heat. Add the chicken, garlic powder, and onion powder and cook until the chicken is cooked through and no longer pink.
  3. If using rotisserie chicken, skip this step and use about 3 cups of cooked, shredded or chopped chicken.
  4. Reduce the heat to low. Stir in the cream of chicken soup, Rotel tomatoes and green chiles, and cubed Velveeta. Cook, stirring frequently, until the cheese is completely melted and the sauce is smooth.
  5. Stir in the cooked spaghetti until evenly coated. Transfer the mixture to the prepared baking dish.
  6. Bake uncovered for 20–30 minutes, or until hot and bubbly.