Chicken Spaghetti With Rotel Recipe
Chicken Spaghetti with Rotel is a super easy and delicious casserole made with pantry staples and rotisserie chicken. Using Velveeta, cheddar cheese, and creamy soups, this dish is creamy, cheesy, and ready in under an hour!
Ingredients
- 16 ounces Velveeta cheese cubed
- ½ cup shredded Cheddar cheese
- ½ cup Milk
- 10.5 ounces Cream of chicken soup
- 16 ounces Spaghetti
- 3 cups shredded Rotisserie chicken
- 10.5 ounces Cream of mushroom soup
- 10 ounces ROTEL diced tomatoes with green chilies
- 8 ounces Cream cheese cubed
- 1 tsp Onion powder
- 1 tsp Garlic powder
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch casserole dish with olive oil.
- In a large skillet or pot, combine Velveeta cheese, cream of chicken soup, milk, cream of mushroom soup, ROTEL tomatoes, cream cheese, onion powder, and garlic powder. Cook over medium heat, stirring until everything is melted and smooth.
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Transfer the cooked spaghetti to the casserole dish and pour the cheesy sauce over it. Mix well.
- Sprinkle shredded cheddar cheese evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and the casserole is bubbly.
- Let it cool slightly before serving. Enjoy!
Notes
- Refrigeration: Store leftovers in an airtight container or freezer bag in the fridge for up to 3-4 days.
- Freezing: To freeze, wrap the cooled casserole tightly in plastic wrap or aluminum foil, or place it in a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the fridge before reheating.