Easy Rotel Chicken Spaghetti

Creamy chicken spaghetti made with rotisserie chicken, Rotel tomatoes, Velveeta Cheese, and cream of mushroom and cream of chicken soups.  This easy chicken spaghetti recipe is ready in 30 minutes.  This is serious comfort food!

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Welcome to My Kitchen Serenity!  I’m excited to share with you this easy family dinner recipe.  Most everybody loves spaghetti, especially kids since it’s fun to eat. 

Most spaghetti recipes are budget-friendly, too.  This particular recipe costs around $20.25 using popular brand names (as of September 2019) and feeds about 6-8 grown people. 

You can lower the cost by using generic or store brands.  You don’t have to use Rotel tomatoes; use the store brand diced tomatoes with chilis.  Substitute the Velveeta Cheese with the store brand version.

This is a favorite quick and easy dinner that everyone loves.  It’s definitely southern comfort food.  I know that “Velveeta” cheese is not a healthy choice so we don’t eat it on a regular basis. 

However, when we’re craving comfort food and we’ve been eating healthy and working out on a regular basis, we’ll splurge and make an exception for this recipe!  Velveeta cheese is the best option for this recipe.  It’s super creamy and blends great with the noodles and other ingredients.

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I use a couple of shortcuts that help speed up the prep time, which comes in handy on a busy weeknight when hungry people are looking at you and wondering when you’ll ring the dinner bell, LOL. 

One short cut is to use rotisserie chicken.  Who’s the genius that came up with this wonderful, delicious, time-saving ready to eat fully cooked chicken! 

The other short cut is to use the frozen chopped onion, bell pepper, and celery blend.  I always have a bag of this stuff in my freezer.  I use it in chili, jambalaya, and omelets.

The leftovers (if you have any leftovers) for this cheesy chicken spaghetti recipe are absolutely fantastic the next day, too.  Now, let’s get down to business and talk about the ingredients needed for chicken spaghetti with Rotel and the instructions on how to make it.

Ingredients

1 Rotisserie chicken 

1 pound spaghetti noodles 

1 pound of Velveeta cheese 

1 can cream of mushroom soup 

1 can cream of chicken soup 

1 can Rotel tomatoes 

1 cup (or more) chopped onion, bell pepper, and celery mixture (we call this the Trinity in our house) 

1/4 cup butter 

Salt and black pepper to taste (we leave the salt out because the soups and cheese are fairly salty)

Do you love pasta recipes?  If so, be sure to check out my Chicken Broccoli Alfredo Pasta recipe. It’s made with chicken breasts, broccoli florets, penne pasta, and an easy homemade alfredo sauce.

If a beef noodle casserole is on your meal planner, try my Beef Noodle Casserole recipe. It’s filled with ground beef, egg noodles, robust tomato sauce, and a creamy cheesy sauce.

For the ultimate easy lasagna, try my Easy Meat Lasagna Recipe!  Easy homemade lasagna with three layers of lasagna noodles, meat sauce, and lots of creamy ricotta, mozzarella, and parmesan cheeses.  You’ll love this traditional Italian lasagna recipe!  Easy make-ahead and freezer-friendly, too.

Instructions

STEP 1:  Preheat the oven to 350F.  Remove the meat from the chicken and rough chop into bite-sized pieces.  Set aside.

STEP 2: Cut the cheese into squares and set aside.

STEP 3:  Boil spaghetti noodles per instructions on the package.  Add 1-2 tsp salt to water, if desired.  Use a large pot to boil spaghetti noodles; at least a 5-quart pot and stir frequently while boiling!  Drain the noodles when they are cooked.

STEP 4:  While the spaghetti is cooking, add the butter to a 5-quart pot (y’all know I pulled out my favorite Calphalon pot for this)  and melt over medium heat. 

Once melted, add the chopped onion, bell peppers, and celery.  Simmer for about 3 minutes, then add both soups, tomatoes, cubed cheese, and black pepper.  Stir with a whisk until the cheese is completely melted.

STEP 5:  Add the cooked, drained spaghetti and the chicken to the pot with the cheesy Rotel mixture.  Stir well.

STEP 6:  Pour the Rotel chicken spaghetti into a large casserole dish and bake uncovered at 350 for 10-15 minutes to blend the flavors and to get it nice and hot.  Now, you could skip this step, and eat the rotel chicken spaghetti right now if you or your family members just can’t wait any longer!  However, I highly recommend baking it for only this short amount of time.

Substitutions

• You can use leftover turkey instead of chicken.
• Add sliced mushrooms in Step 4 of the recipe card.
• Add sliced jalapenos in Step 4 of the recipe card.
• Add 1 cup green peas.

Side Dishes

There are many great sides that go well with this dish!  My first choice would be something light such as a green salad because the casserole itself is very filling.  Other side dishes that go well with this recipe include:

Broccoli Slaw

Roasted Cauliflower

Or these Southern Style Green Beans from Soulfully Made

Storing

Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids.  Check out this 20-piece set of glass food storage containers with locking lids.

Freezing

Rotel Chicken Spaghetti freezes very well!  Be sure to freeze in an airtight container to prevent ice crystals from forming.  When you’re ready to eat, thaw in the refrigerator for 24 hours, then heat in a 350F oven (or heat in the microwave) until piping hot.

Easy Rotel Chicken Spaghetti

Creamy chicken spaghetti made with Rotel tomatoes and Velveeta Cheese.  This easy chicken spaghetti recipe is ready in 30 minutes and packed with magnificent flavor.

4.48 from 23 votes

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Course: Main Course

Cuisine: American

Prep Time: 15 minutes

Cook Time: 15 minutes

Calories: 494kcal

Ingredients

• 1 Rotisserie chicken, meat removed and rough chopped into bite-size pieces
• 1 lb Spaghetti noodles
• 1 lb Velvetta cheese (cut into cubes)
• 1 can Cream of chicken soup
• 1 can Cream of mushroom soup
• 1 can Rotel tomatoes (choose your level of heat)
• 1 cup Frozen, chopped onion, bell pepper, and celery blend (use 2 cups if desired)
• 1/4 cup Butter
• Salt and black pepper to taste (we leave the salt out because the soups and cheese are fairly salty).

Instructions

• Preheat the oven to 350F.  Remove the meat from the chicken and rough chop into bite-sized pieces.  Set aside.
• Cut the cheese into squares and set aside.
• Boil spaghetti noodles per instructions on the package.  Add 1-2 tsp salt to water, if desired.  Use a large pot to boil spaghetti noodles; at least a 5-quart pot and stir frequently while boiling!  Drain the noodles when they are cooked.
• While the spaghetti is cooking, add the butter to a 5-quart pot and melt over medium heat.  Once melted, add the chopped onion, bell peppers, and celery.  Simmer for about 3 minutes, then add both soups, tomatoes, cubed cheese, and black pepper.  Stir with a whisk until the cheese is completely melted.
• Add the cooked, drained spaghetti and the chicken to the pot with the cheesy rotel mixture.  Stir well.
• Pour the Rotel chicken spaghetti into a large casserole dish and bake uncovered at 350 for 10-15 minutes to blend the flavors and to get it nice and hot.  Now, you could skip this step, and eat the rotel chicken spaghetti right now if you or your family members just can't wait any longer!  However, I highly recommend baking it for only this short amount of time.

Notes

(A) Store any leftovers in airtight containers in the refrigerator for up to 3 days. (B) Optional Ingredients:  use leftover turkey instead of chicken; add sliced mushrooms in Step 4 of the recipe card; and/or add sliced jalapenos in Step 4 of the recipe card; and/or add 1 cup green peas. (C) Serve with a side salad, if desired.  (D) Nutritional information is based on using the brands that I used. I did not use any low sodium ingredients and I did not add any salt. To lower the sodium, if you wish, consider using low sodium or no sodium ingredients for the soups, Rotel, butter, and omitting any additional salt added to the recipe. In addition, consider cooking your own chicken instead of using the Rotisserie chicken which is quite salty (cook and shred 3-4 chicken breasts).  

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Nutrition

Serving: 12.5oz | Calories: 494kcal | Carbohydrates: 34g | Protein: 30g | Fat: 26.2g | Saturated Fat: 14.4g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 1503mg | Fiber: 3g | Sugar: 8g

If you try this recipe, let me know!  Leave me a comment, I’d love to hear from you!

Please try these easy recipes from My Kitchen Serenity:

Lemon Pepper Wings

Stuffed Chicken Breasts

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Stuffed Bell Peppers

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Skillet Chicken Thighs over Cauliflower Rice