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.
- Rotisserie chicken - Spaghetti noodles - Velveeta cheese - Cream of chicken soup - Cream of mushroom soup - Rotel tomatoes - Onion, bell pepper, and celery blend - Butter - Salt and black pepper
Slice the cheese into squares and set aside.
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. Saute until tender.
Then add both soups, undrained Rotel 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.
Serve immediately! Alternatively, you could pour the Rotel chicken spaghetti into a large casserole dish and bake uncovered at 350 for 10 minutes to get it nice and hot.