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 (10.5 oz) can cream of mushroom soup
1 (10.5 oz) can cream of chicken soup
1 (10 oz) 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 5 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:
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 18-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
Equipment
- Kitchen knife
- Large pot for boiling pasta
- Pasta strainer
- Large (5-qt) pot
- measuring cup
- whisk
- Casserole dish
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 (10.5-ounce can)
- 1 can Cream of mushroom soup (10.5-ounce can)
- 1 can Ro*Tel tomatoes (10-ounce can) (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 5 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
Nutrition
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:
Baked Egg in Avocado with Bacon and Cheese
Skillet Chicken Thighs over Cauliflower Rice
Can’t wait to try your recipes, they are full of flavor
Thanks for the nice comment, Doris! I’d love to hear more from you, please let me know when you try one of my recipes!
Instead of putting in the oven would it be ok to put in a crockpot or slow cooker
Hi Virginia. Thanks for your question. I have not tried this recipe in the crockpot. Since the recipe calls for cooked (rotisserie) chicken, I would be hesitant to cook the casserole further in a slow cooker. Hope this helps!
DELICIOUS !
Thank you for your comment, Peggy! I’m glad you liked the rotel chicken spaghetti 🙂
My son loved it and so did the rest of the family.
Thank you so much for letting me know, Torria! That’s wonderful, and I’m glad everyone liked it.
What is the sodium on this?
Thanks for your question, Kendra. The sodium is 1503 mg based on 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). I will add the sodium count to the recipe card. Thanks for pointing that out. Have a wonderful day!
Just made this for my family and it was a hit!
Hi Lisa! I’m so glad it was a hit! Thank you for the comment!
Very good and quick to make. Yum!
Thank you, Judy! I’m so happy you liked the recipe! Thanks for letting me know.
I made this recipe to freeze for later. I have finicky grandchildren so I had to opt out of the bell peppers and onions but I like to cook my own chicken and then boil my noodles in the chicken broth to give a little more chicken flavor. Super easy and very good!!
Thanks, Cynthia!! I’m so happy you liked the recipe. I agree, boiling the noodles in chicken broth sure does give them wonderful flavor! 🙂
The vegetables in this recipe gives it a really fresh taste! This is delicous! I made 1/2 the recipe since its just the two of us and we.had plenty!
The only thing I’ll do different next time,.is add.1/2 cup of chicken broth to thin it just a bit. Thanks for sharing this.
Thank you so much for your comment, Donna! I’m glad you liked the recipe. I agree that half of the recipe is still a lot of food 🙂
Awesome! Sounds and looks delicious can’t wait to try this recipe with my family! Thank you ❤️
Thanks for your comment, Gracie! Please let me know if you try this recipe. It’s very good 🙂
Do I need to drain the rotel?
Hi Karen. No, you do not need to drain the rotel tomatoes. Thanks!
I wanted to try your recipe, but I didn’t have any rotisserie chicken so I substituted 2 large cans of chicken breasts, drained. I’m sure it would taste better with the rotisserie chicken, but this was great and easier. I was sure to break up the chunks of chicken, and also added a can of diced tomatoes with the juice for more flavor and color. Thank you. Judy
This is an awesome recipe. My family loved it.
Yummy and easy! Way to go!
How much pepper do you normally add? I hate when a recipe says pepper to taste. It just confuses me. : ) How much do you add when you make this recipe?
Hi Angie. If I had to guess, I’d say I add 1/2 teaspoon.
This is just what I’ve been looking for thank you. When I can get to store I’m gonna make this it sounds soooo good thank you very much
BOBBE Rush 6/3/20
I’m so glad to know that, Bobbe. When you make it, I’d love to hear back from you to get your thoughts. Take care.
If I don’t want to add the celery, bell pepper, and onion, do I still need the butter?
Hi Jennifer. I would still add the butter because it adds flavor to the recipe and also makes the sauce extra creamy. Thanks for the question. Enjoy!
Will I be able to freeze this?
Thanks for your question, Liz. Yes. 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.
I made this to night for dinner and it is delicious. Will use for family get together and potlucks at church
Thank you for your nice comment, Deanna! I’m so happy you liked the recipe!
Very good but needs to cut down for 3 person meal.
Hi Judy! Thanks for your comment. Yes, this recipe makes a lot! Thankfully, it freezes very well. However, on the recipe card, you can actually adjust the number of servings needed (by pressing the Print button) and the ingredient amounts will adjust to your needs. How cool is that? I just learned this myself 🙂
My family loved this recipe!! It’s a quick favorite that doesn’t require much thought to prepare. Thank you for sharing.
Thank you for your comment, Sie! I’m happy to know you and your family loved this recipe! You’re right… it’s super easy and delicious.
When it says one can of each soup, what size cans are you supposed to use?
Hi Mariah, thank you for asking. It’s the 10.5-ounce soup cans. Also, use the 10-ounce can of Rotel tomatoes. I’m going to add that to the recipe card thanks to you! Hope you enjoy the recipe.
This was such an easy recipe! I made it for a family function, and it was a big hit.
Thank you for letting me know, Cindy! I’m so glad everyone liked it 🙂
This sounds delicious. However, I do not care for Velvetta. What would you suggest as an alternative? Thank you.
Hi Erin, thanks for your comment. I would use 2-1/2 cups of cheddar cheese as a replacement for the Velveeta cheese. Place 1-1/2 cups of the cheddar cheese into the casserole mixture and 1 cup of cheddar cheese on top of the casserole. Hope you enjoy!