Chicken Spaghetti with Rotel is an easy cheesy dinner casserole that can be whipped up with just a few ingredients and is kid friendly and delicious.
Chicken Spaghetti Recipe
Creamy chicken spaghetti is one of those meals that you can whip up when you are standing in the pantry, staring at the cans and saying….”OK, what do we eat”. Most everyone has a stack of Rotel and cream of chicken in the cupboard and combined with your shredded chicken and cheese, this recipe makes a kid friendly, family loved meal that will fill you up in a minute.
The creamy texture is provided by Velveeta and its so easy to cut corners on the chicken and just pick up a rotisserie from the store. You will love this homemade meal and its such a perfect recipe for a busy weekday night.
- 8 oz Velveeta cheese, cubed
- 4 oz cream cheese, cubed
- 1 can, 14.5 oz, Italian style diced tomatoes (Rotel
is fine) - 1 can, 10.5 oz, cream of chicken soup
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 1 cup cooked chicken, shredded (Feel free to cut some corners and use rotisserie from the store)
- 8 oz spaghetti, cooked and drained
- 1 cup shredded mozzarella cheese
is fine)
Prep is everything when you cook, so grab all of your ingredients, open your cans, and prep your spices so they are easily accessible. Nothing makes a kitchen more fussy and messy than having to run in and out of the fridge and in and out of the cupboard.
Creamy Chicken Spaghetti Recipe
Before you get started on this homemade baked chicken spaghetti, you need the chicken! You can take the easy way out and grab some rotisserie chicken from the supermarket and use that, or you can home make some chicken by either boiling (so you can shred) or baking and cutting up into cubes. Personally I prefer a shredded rotisserie chicken option!
Preheat oven to 350 and spray a 9×9 baking pan
with nonstick cooking spray. Set aside.
Add cheeses, tomatoes, soup, garlic and Italian seasoning to a saucepan.
Heat on medium heat, stirring frequently until all cheese is melted and mixture is smooth.
Stir in chicken and pasta and mix well to evenly coat.
Pour into prepared pan and top with shredded cheese.
Bake for 20-25 minutes or until heated through in the center.
Serves 6
With all those carbs, you need some veggies! Serve this chicken spaghetti recipe with a homemade vegetable side dish like creamed corn, roasted carrots, or delicious asparagus.
Chicken Spaghetti with Rotel Tomatoes
Ingredients
- 8 oz velveeta cheese cubed
- 4 oz cream cheese cubed
- 1 can 14.5 oz, Italian style diced tomatoes
- 1 can 10.5 oz, cream of chicken soup
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 1 cup shredded chicken
- 8 oz spaghetti cooked and drained
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350 and spray a 9x9 baking pan with nonstick cooking spray. Set aside.
- Add cheeses, tomatoes, soup, garlic and Italian seasoning to a saucepan.
- Heat on medium heat, stirring frequently until all cheese is melted and mixture is smooth.
- Stir in chicken and pasta and mix well to evenly coat.
- Pour into prepared pan and top with shredded cheese.
- Bake for 20-25 minutes or until heated through in the center.
- Serves 6
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.
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