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Creamy, cheesy, and loaded with flavor—this baked chicken spaghetti with Rotel is a quick weeknight dinner everyone will crave.
1 pound spaghetti
1 tablespoon extra virgin olive oil
½ cup diced onion
½ cup diced bell pepper
1 (10 oz) can Rotel tomatoes with green chilies (do not drain)
2 cups cooked and shredded chicken breast (or rotisserie chicken)
½ teaspoon kosher salt
½ teaspoon chili powder
½ teaspoon cumin (optional)
¼ teaspoon black pepper
2 cups cubed Velveeta cheese
1 (10.5 oz) can cream of chicken soup
¾ cup chicken broth
1 cup shredded cheddar cheese (for topping)
2 teaspoons fresh chopped parsley (optional garnish)
Preheat oven to 350°F (175°C) and spray a 9×13 baking dish with nonstick spray.
Cook spaghetti according to package instructions, drain, and set aside.
In a large skillet, heat olive oil over medium-high heat. Sauté diced onion and bell pepper until soft.
Add Rotel tomatoes (with juice) to the skillet and cook for a few minutes.
Stir in shredded chicken, salt, chili powder, cumin (if using), and black pepper. Cook for 2–3 more minutes.
Add Velveeta, cream of chicken soup, and chicken broth. Stir until cheese is melted and sauce is smooth.
Toss cooked spaghetti into the sauce until well-coated.
Transfer mixture to prepared baking dish. Top with shredded cheddar cheese.
Bake for 20–25 minutes, until bubbly and the top is melted.
Garnish with parsley if desired. Let rest a few minutes before serving.
Storage: Store leftovers in an airtight container in the fridge for 3–5 days.
Freezing: Freeze baked casserole up to 1 month. Thaw in the fridge overnight before reheating.
Reheating: Reheat in the oven until warmed through.
Tips: Freshly shredded cheese melts better than pre-shredded. Feel free to substitute pasta shapes or add veggies like corn, broccoli, or peas.
Find it online: https://elladishes.com/rotel-chicken-spaghetti/