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Chicken Spaghetti with Rotel and Velveeta

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Chicken Spaghetti with Rotel and Velveeta is a creamy, cheesy Southern-style casserole loaded with tender chicken, spaghetti, zesty Rotel tomatoes, and melted Velveeta. It’s an easy, comforting family dinner that’s perfect for weeknights, potlucks, and make-ahead meals.

Ingredients

  • Spaghetti
  • Cooked chicken, shredded or diced
  • Rotel diced tomatoes with green chilies
  • Velveeta cheese, cubed
  • Cream of chicken soup
  • Chicken broth
  • Onion, diced
  • Garlic, minced
  • Butter
  • Olive oil
  • Garlic powder
  • Onion powder
  • Smoked paprika
  • Black pepper
  • Shredded cheddar cheese (optional)
  • Chopped fresh parsley, for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  2. Cook the spaghetti until al dente according to the package directions. Drain and set aside.
  3. Heat the butter and olive oil in a large skillet over medium heat.
  4. Cook the diced onion for 4–5 minutes until softened, then stir in the garlic and cook for 30 seconds.
  5. Add the cream of chicken soup, chicken broth, Rotel tomatoes with their juices, garlic powder, onion powder, smoked paprika, and black pepper. Stir until smooth.
  6. Add the Velveeta cubes and stir until fully melted.
  7. Fold in the cooked chicken and spaghetti until evenly coated.
  8. Transfer the mixture to the prepared baking dish.
  9. Top with shredded cheddar cheese if using.
  10. Bake for 20–25 minutes until hot and bubbly.
  11. Let the casserole rest for 5–10 minutes before serving.
  12. Garnish with chopped parsley if desired.

Notes

  • Rotisserie chicken is a great time-saving option.
  • Use Mild Rotel for a less spicy casserole or Hot Rotel for extra heat.
  • Freeze the cooled casserole for up to 3 months.
  • Add a splash of chicken broth or milk when reheating to keep the sauce creamy.
  • Customize with mushrooms, bell peppers, spinach, broccoli, or bacon.

Nutrition

Find it online: https://thefamilycooking.com/chicken-spaghetti-with-rotel-and-velveeta/