Can I use other types of pasta?

Absolutely! While spaghetti is traditional, you can substitute with fettuccine, linguine, penne, or rotini. Smaller pasta shapes like elbow macaroni work well for a fun, kid-friendly version.

What can I substitute for Rotel tomatoes?

If you don’t have Rotel, use canned diced tomatoes combined with 1 small can of diced green chilies. Adjust the amount of green chilies based on your preferred spice level.

How do I store and reheat leftovers?

Refrigerate: Store leftovers in an airtight container for up to 3 days . Reheat: Warm individual portions in the microwave, or reheat in the oven at 350°F, covered with foil, until heated through.

Can I freeze Rotel chicken spaghetti?

Yes! Prepare the dish but stop before baking. Cover tightly with foil and freeze for up to 3 months . When ready to cook, thaw overnight in the refrigerator, then bake as directed, adding an additional 10–15 minutes to the baking time.

How do I adjust the spice level?

For a milder dish, use mild Rotel or substitute with plain diced tomatoes. To make it spicier, use Rotel with habaneros, add diced jalapeños, or include a splash of hot sauce in the sauce mixture.

Rotel Chicken Spaghetti Recipe: How to Make The Perfect Dinner

Description

This creamy, cheesy Rotel chicken spaghetti is the ultimate comfort food! Packed with bold Tex-Mex flavors, it’s perfect for busy weeknights or a crowd-pleasing family dinner.

Ingredients

12 ounces spaghetti
2 cups shredded cooked chicken (rotisserie or pre-cooked)
1 can (10 ounces) Rotel tomatoes (original, mild, or spicy)
1 can (10.5 ounces) cream of chicken soup
1 cup Velveeta cheese, cubed
1 cup shredded cheddar cheese (divided)
1 teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
Optional toppings: crushed tortilla chips, breadcrumbs, chopped parsley

Instructions

Cook the Spaghetti:

Bring a large pot of salted water to a boil.

Add spaghetti and cook until al dente according to package instructions. Drain and set aside.

Prepare the Sauce:

In a large skillet over medium heat, combine Rotel tomatoes, cream of chicken soup, Velveeta cheese, garlic powder, and onion powder.

Stir until the cheese is fully melted and the sauce is smooth.

Combine Ingredients:

In a large mixing bowl, combine cooked spaghetti, shredded chicken, and the prepared sauce. Mix until everything is evenly coated.

Assemble the Casserole:

Preheat oven to 350°F (175°C).

Grease a 9×13-inch casserole dish and spread the spaghetti mixture evenly inside.

Sprinkle 1 cup of shredded cheddar cheese over the top.

Bake:

Bake uncovered for 20–25 minutes, or until the cheese is bubbly and golden.

Serve and Enjoy:

Let the casserole cool for 5 minutes before serving. Garnish with optional toppings like crushed tortilla chips or chopped parsley.

Notes

For extra creaminess, mix in ½ cup sour cream before baking.

Add sautéed bell peppers, onions, or mushrooms for a veggie-packed twist.

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Freeze: Freeze the unbaked casserole for up to 3 months. Thaw overnight in the fridge and bake as directed, adding an extra 10 minutes.