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Introduce some easy chicken spaghetti with rotel

by phuong.seo
easy chicken spaghetti with rotel

I. Introduce some easy chicken spaghetti with rotel




  • 3 boneless, skinless chicken breasts (or rotisserie chicken)
  • 1 can (10.75 oz.) cream of chicken soup
  • 1 can (10 oz.) diced tomatoes with green chilis
  • 1 clove of garlic, minced
  • 1/2 tsp. onion powder
  • 1 tablespoon butter
  • 1 (8 oz.) brick of Velveeta cheese, cubed
  • 8 ounces spaghetti, cooked and drained
  • Salt and pepper, to taste


  1. Preheat the oven to 350 degrees.
  2. Cut chicken into bite-size pieces.
  3. In a large skillet melt butter over medium heat. Add cubed chicken, garlic & onion powder.
  4. Cook over medium-high heat until the chicken is no longer pink.
  5. Stir in soup, cubed Velveeta and diced tomatoes with green chilies.
  6. Reduce heat to low, and cook until the cheese melts, stirring constantly.
  7. Stir in cooked spaghetti. Season with salt and pepper, to taste.
  8. Pour into a lightly greased 2-quart casserole dish and bake for 30 minutes or until heated through.


Rotel Chicken Spaghetti – chicken soup, cream of chicken, Rotel, Velveeta, spaghetti – I cannot have enough of this dish! We make it at minimum once per month! It’s also a great freezer food.


  • 3-4 large boneless chicken breasts, about 2 pounds
  • 1 (10.75-oz) can Cream of Chicken Soup
  • 1 (10-oz) can Rotel Diced Tomatoes with Green Chilies, undrained
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 Tbsp butter
  • 1 (8-oz ) package Velveeta cheese, cubed
  • 8- oz spaghetti, cooked and drained


  • Preheat oven to 350ºF.
  • Cut up chicken into small bite-size pieces.
  • In a large skillet melt butter. Add cubed chicken, garlic and onion powder. Cook over medium-high heat until chicken is no longer pink and no liquid is left in the skillet.
  • Stir in soup, Velveeta cheese, and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.
  • Stir in spaghetti and pour into a lightly greased 2-quart casserole dish.

3. Chicken Spaghetti with Rotel

Filled with tender chicken in a delicious cheese sauce that is creamy and delicious This casserole is the most comfort food you can ever have! This recipe is delicious and is loved by all the family members.


  • 3 cups chicken breast cooked and diced
  • 16 ounces spaghetti noodles break into 3 pieces
  • 21 ounces cream of chicken soup that’s two 10.5 ounce cans
  • 10 ounces can of RoTel Tomatoes tomatoes with green chiles, undrained
  • 6 ounces cream cheese
  • 3 cups cheddar cheese
  • 10 ounces evaporated milk
  • 1 tablespoon ranch dressing (dry mix)


  • Preheat the oven to 350°F. Lightly grease a 9×13-inch casserole dish with nonstick cooking spray, set aside.
  • Cook the pasta in well salted water according to package directions. Drain and set aside.
  • In a large pot, combine the Rotel tomatoes (undrained), cream of chicken soup, evaporated milk and cream cheese. Heat over low heat, stirring constantly, until the cheese has melted.
  • Add the powdered ranch dressing, shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared casserole dish and top with shredded cheddar cheese.
  • Bake uncovered for 20 to 30 minutes or until heated through and the dish is hot and bubbly.
  • Looking for that golden brown top? Just tuck the Rotel Chicken Spaghetti casserole under the broiler for 3-4 minutes.

4. Southern Chicken Spaghetti with RoTel

Southern Chicken Spaghetti with RoTel

30-minute recipe! It is possible to make this delicious chicken spaghetti casserole using the oven or in a slow cooker. Prepare it a couple of days in advance to make it super simple!


  • 1.5 pounds chicken breastor more if desired – boneless, cooked and shredded
  • 16 ounces spaghettibroken in 2-inch pieces
  • 21.5 ounces cream of chicken soup2 10.75-ounce cans condensed
  • 10 ounces diced tomatoes & green chilies
  • 6 ounces cream cheese
  • 3 cups Cheddar cheeseshredded – divided use (12 ounces)
  • ¼ cup heavy creamyou can use milk if you prefer
  • 1 cup peppers and onions mixed


  • Cook the chicken breast, dice or shred it, and set aside.
  • If using fresh onions and peppers saute them until soft.
  • Break the spaghetti into 2-inch pieces and cook until tender in boiling, salted water.
  • Drain and set aside.
  • Mix the soup, RoTel, and cream cheese in a microwave safe dish.
  • Heat, stirring every minute, until the mixture is smooth and creamy.
  • Stir in 2 cups of the cheese.
  • Stir until smooth. You may need to add some milk or cream to thin it down if it seems too thick.
  • Stir the chicken into the cheese mixture.
  • Stir the pasta, onions and peppers into the chicken and cheese mixture.
  • Spoon into a greased casserole dish.
  • Top with remaining 1 cup cheese.
  • You may stop here, cover with plastic wrap then aluminum foil, and freeze for up to 3 months or refrigerate for 2 days before baking.
  • Bake at 350F 20 minutes or until heated through and the cheese has melted.
  • Let stand for 5 minutes or so before serving.

Slow Cooker

  • You can leave the chicken breast raw for this version.
  • Add all of the ingredients except the spaghetti to a slow cooker.
  • Cook on low for 6 hours.
  • Shred the chicken and add back to the slow cooker.
  • Cook the pasta, drain, and add it to the chicken mixture in the slow cooker.
  • Cook for another 30 minutes.

5. Chicken Spaghetti with Rotel and Velvetta


  • 1/2 Package of Spaghetti
  • 2 Boneless Chicken Breasts
  • 1 lb Velveeta Cheese
  • 1 Can Rotel
  • 1 Can Cream of Chicken Soup
  • 1 Can Cream of Mushroom Soup


  1. Preheat oven to 350 degrees.
  2. Boil chicken breast in a pot of water until fully cooked. {You can use chicken legs or thighs if you choose just discard the bones and skin.} Remove chicken and 1 cup of the chicken broth for later use. Shred the chicken into pieces.
  3. Cook spaghetti according to the package.
  4. Cube your Velveeta and mix with the 1 cup of chicken broth and heat on low until cheese melts.
  5. Combine the Rotel, both cans of soup, chicken, and spaghetti with the cheese.
  6. Bake in a 9×13 dish at 350 degrees for approximately 45 minutes.

Read more: Some leftover rotisserie chicken pasta recipes

II. How to make cheesy chicken spaghetti with rotel

1. Cheesy Chicken Spaghetti with rotel

Cheesy Chicken Spaghetti with rotel


  • 12 ounces dry spaghetti pasta (about 3/4 of the box)
  • 2 cans cream of chicken soup (10 ounces each, undiluted – do not add water)
  • 1 can ROTEL (10 ounces, undrained)
  • 1 cup sour cream
  • 1/4 cup low sodium chicken broth
  • 2 cups shredded Mexican cheese blend , divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • pinch of crushed red pepper flakes
  • 2 cups shredded rotisserie chicken breast
  • fresh chopped parsley , for garnish


  • Preheat the oven to 350 degrees F. Spray the baking dish 9×13 using nonstick cooking spray. (See the note below.)
  • Cook pasta according to the package instructions, until at a medium temperature. Remove the pasta from the water and place it aside for about a moment.
  • Incorporate the chicken’s cream, soups ROTEL with juices the chicken broth, sour-cream 1 cup of Mexican cheese and all the seasonings into the pan you prepared the pasta in. Mix until completely combined. After that, fold in the cooked pasta and the shredded chicken until all is coated.
  • Combine the mixture in the baking dish you have prepared.
  • Add the rest of 1 cup cheese. Sprinkle with the remaining 1 cup.
  • Cover with aluminum foil that is nonstick.
  • In the oven, cook for 20 minutes or so until bubbly and hot Remove the foil from the oven and put it back in the oven for 5-10 mins.
  • Sprinkle with fresh chopped chopped parsley. Enjoy and relax!

2. Cheesy Chicken Spaghetti with Rotel other

This delicious and delicious pasta dish made of chicken is prepared with Rotel and Velveeta cheeses. with a homemade sauce that you’ll be eager to devour off the bowl! I’ve also included directions to freeze the dish and reheat it in the future.


  • 3 T butter
  • 8 oz. package mushrooms. I prefer shitake and button mushrooms.
  • 1 yellow bell pepper, small dice
  • 1 poblano, small dice, seeded
  • 1 jalapeno, seeded fully, small dice
  • 1/2 onion, small dice
  • 1 t. salt
  • 3/4 of a lb. of spaghetti pasta (That’s 3/4 of a box)
  • 2 T. flour
  • 2 c. Chicken Stock
  • 1 can Rotel tomatoes and green chiles, (or 1 can petite diced tomatoes)
  • 8 oz. Velveeta cheese, cut into cubes
  • 1/2 c. cream
  • 1 rotisserie chicken, with the juices reserved from the bottom of the container
  • 4 oz. cheddar cheese for sprinkling on top
  •   Optional Garnish- Cilantro if desired


The oven should be preheated to 400°F. Set aside a glass casserole dish for you to bake in.

Take the bird off the bone, and then shred into pieces that are bite-sized. Keep any liquids (or jelly if cool) from the bottom of the chicken dish. We’ll add them to the sauce in the future for additional flavor.

Bring an enormous pot of water to cook the spaghetti in. Salt the water thoroughly as well. Cover the pan to ensure it boils quicker!

Cook spaghetti until al dente or slightly firmer than normal. Rinse and save.

While you’re cooking in a skillet or cast iron pot melt the butter over high heat. Then, add the mushrooms. I prefer cutting up the other vegetables while the mushrooms cook and caramelize to give them ample the time they need to create a rich and rich taste. Be aware when using the shitakes I use and you have hard stems, they should be removed. They’re tough and won’t burn down. I like a mix of button and shitake mushrooms!

Incorporate the red bell pepper, the poblano jalapeno and onions. Mix to combine and add 1 teaspoon. salt. The vegetables should be cooked until they begin to soften , then begin to wilt on a medium-high temperature, which takes about 4-6 minutes.

Sprinkle 2 T flour and mix into the stew. Cook for 1 minute.

Include 2 cups. chicken stock along with 1 can Rotel. Mix well or whisk it well. raise the heat and stir thoroughly, until the mix starts to become thicker. The mixture will thicken as it gets closer to the point of simmering. Once it has thickened, add into the cream.

Incorporate the juice of the rotisserie chicken , and 8 OZ. of Velveeta. (Cut the lines on the package to make it easier for measurement). Reduce the heat to medium low and let to allow the Velveeta to cool. This can take 6-8 minutes. Allow to simmer for a few minutes and test the spice.

It’s supposed to taste like heaven at this point , and you shouldn’t be able to stop yourself from placing it in the bread bowl and calling it soup evening.

Within the dish of glass place the rinsed, spaghetti noodles and chicken pieces and then toss around. Pour the sauce on top. Give it another spin and then sprinkle on cheddar cheese.

Bake at 400 degrees for about 10 to 15 minutes for it to be perfect and bubbly. Allow melting of the cheese on top. Sprinkle with cilantro if you like.


The jalapeno is a good option to leave out to make a lighter chicken spaghetti.

To warm it up if it’s frozen cooked, bake at 375 for 30 to 40 minutes. The frozen can be defrosted in the refrigerator before baking according to the recipe originally.

3. Cheesy Chicken Spaghetti with Rotel (Casserole Recipe)

Cheesy Chicken Spaghetti with Rotel (Casserole Recipe)


  • 16 ounce spaghetti cooked and drained
  • 5 cups chopped cooked chicken leftovers or rotisserie
  • 30 ounces Rotel tomatoes and chiles (3 cans)
  • 8 ounce cream cheese softened
  • 8 ounces shredded sharp cheddar cheese
  • 1 bunch bunch scallions chopped
  • 1 tablespoon chicken base or 3 bouillon cubes
  • ½ teaspoon garlic powder
  • ¾ cup crushed Ritz crackers optional


  • The oven should be preheated up to 350 degrees F. Place an oven-safe baking dish measuring 9X13 inches.
  • Cook the pasta according to the directions on the package. Remove the pasta and place it back into the pot. Chop the chicken that has been cooked and scallionsand add them to the pasta pot.
  • Place a bowl in the microwave and add the cream cheese. Microwave for 2 to 3 minutes to soften the cream cheese to mix with Rotel juices. Rotel juices. Add the Rotel base, chicken along with garlic powder. Mix thoroughly.
  • Add the sauce to the pot of spaghetti. Then , add the shredded cheddar cheese. Stir until you’ve incorporated all the ingredients and then cover with the sauce.
  • Put the pasta mix into your baking dish. Distribute it evenly, and sprinkle it with crushed Ritz crackers. Then bake for about 30 mins, or until you see the golden top. Cut into slices and serve warm.

Read more: How to make olive garden chicken pasta crockpot


Do you place Rotel in Tetrazzini chicken?

in a tiny pan, place the soup, cheese, as well as Rotel and slowly melt together. Remove pasta from the water and place it in an 8X13 casserole dish. mix in the chicken as well as cheese mix. Sprinkle cheddar cheese over. Bake at 350 degrees for approximately 15 minutes or until bubbly. serve with crusty bread.

What exactly is Rotel Pasta?

The recipe for Instant Cooker Rotel Pasta recipe is an inspiration from the classic Rotel dip. This recipe uses Penne pasta, seasonings along with ground meat. The cream cheese as well as the American cheese are mixed to the hot pasta to make the creamy, cheesy pasta dish.

What can I substitute Ro-Tel instead of diced tomatoes?

There’s only one step to make a delicious Rotel substitute: Mix together fire diced tomatoes that have been roasted as well as diced green chilies lemon juice, as well as a some freshly chopped cilantro. It’s about 2 cans of diced tomatoes that you can buy from stores and chilies!

How do you make spaghetti sauce stay on pasta?

After the pasta has been incorporated into the sauce include the pasta’s water. It’s the single most important stage in the process. The starchy water from the pasta doesn’t only aid in making the sauce thinner to the perfect consistency; it also aids in adhering to the pasta and also emulsify with cheese and fat that you’re likely to add.

How can you get cheese sauce to stick to the pasta?

Add the hot pasta right into the sauce and cook for about an hour until it’s well cooked and well incorporated. The final touch is some sauce water to make the sauce stick to pasta well.

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