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Easy Rotel Chicken Spaghetti

A bowl of creamy Rotel chicken spaghetti topped with melted cheddar cheese and diced tomatoes.
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A quick, creamy, and cheesy chicken spaghetti bake made with pantry staples, perfect for a weeknight dinner.

Ingredients

Scale
  • 1 pound spaghetti
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1/4 cup chopped onion (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook spaghetti according to package directions. Drain and set aside.
  3. In a large bowl, combine the shredded chicken, cream of chicken soup, Rotel, cheddar cheese, milk, and chopped onion (if using).
  4. Season with salt and pepper to taste.
  5. Add the cooked spaghetti to the bowl and stir until everything is well combined.
  6. Pour the mixture into a greased 9×13 inch baking dish.
  7. Bake for 20-25 minutes, or until heated through and bubbly.
  8. Let it rest for a few minutes before serving.

Notes

  • For an extra cheesy pull, sprinkle more cheddar cheese on top before baking.
  • You can use leftover cooked chicken or rotisserie chicken to save time.
  • This casserole is a great make-ahead meal; assemble it and bake when ready.

Nutrition

Find it online: https://gourmetgaze.com/rotel-chicken-spaghetti-30-min-comfort/