Easy Rotel Chicken Spaghetti is a delicious and comforting dish that everyone in your home will love. This recipe combines rotisserie chicken, spaghetti, and a creamy cheesy sauce that makes meal preparation quick and simple. In about an hour, you can have this hearty meal ready to serve!
Ingredients
- 1 Rotisserie chicken, meat removed and shredded or chopped into bite-size pieces
- 1 lb Spaghetti noodles
- 1 lb Velveeta cheese (cut into cubes)
- 1 can Cream of chicken soup (10.5-ounce can)
- 1 can Cream of mushroom soup (10.5-ounce can)
- 1 can Ro*Tel tomatoes (10-ounce can) undrained (choose your level of heat)
- 1 cup Frozen, chopped onion, bell pepper, and celery blend (use 2 cups if desired)
- 1/4 cup Butter
- Salt and black pepper to taste (we leave the salt out because the soups and cheese are fairly salty)
How to Make Easy Rotel Chicken Spaghetti
- Preheat the oven to 350°F.
- Remove the meat from the rotisserie chicken and chop or shred it into bite-sized pieces. Set aside.
- Cut the Velveeta cheese into squares and set it aside.
- Boil the spaghetti noodles according to the package instructions. Add 1-2 teaspoons of salt to the water if desired. Use a large pot, at least 5 quarts, and stir frequently while boiling! Drain the noodles when done.
- While the spaghetti is cooking, melt the butter in a 5-quart pot over medium heat.
- Once the butter is melted, add the chopped onion, bell peppers, and celery. Cook for about 5 minutes.
- Add both soups, the undrained Ro*Tel tomatoes, the cubed cheese, and black pepper. Stir with a whisk until the cheese is completely melted.
- Add the cooked, drained spaghetti and the chicken to the pot with the cheesy mixture. Stir well to combine.
- Serve immediately! You can also pour the mixture into a large casserole dish and bake it uncovered at 350°F for 10 minutes to heat it through. If you bake it, it may become thicker. If it does, you can add a little milk or chicken broth to make it creamier.
How to Serve Easy Rotel Chicken Spaghetti
This dish is best served warm. You can enjoy it plain or with a sprinkle of cheese on top. Consider adding a side salad or some garlic bread to make it a full meal. Leftovers can be stored in the fridge, making this an easy meal to reheat throughout the week.
How to Store Easy Rotel Chicken Spaghetti
To store any leftovers, place them in an airtight container and keep them in the refrigerator. They will stay fresh for up to three days. You can reheat portions in the microwave or on the stovetop. If the dish appears too thick after storing, simply add a splash of milk or chicken broth while reheating.
Tips to Make Easy Rotel Chicken Spaghetti
- If you want to use chicken breasts instead of rotisserie chicken, poach or bake them ahead of time.
- Experiment with different cheeses like cheddar or Monterey Jack for varied flavors.
- Adjust the spiciness by choosing mild, original, or hot Ro*Tel tomatoes based on your family’s preference.
- Add other vegetables, like mushrooms or spinach, for added nutrition and flavor.
Variations
- Meatless Version: Omit the chicken and add more vegetables, like zucchini or broccoli.
- Spicy Kick: Add sliced jalapeños or a dash of hot sauce to enhance the heat.
FAQs
1. Can I use regular pasta instead of spaghetti?
Yes, you can use any pasta you prefer, such as penne or fusilli. Just keep an eye on the cooking time.
2. Is this recipe suitable for freezing?
Yes, you can freeze the spaghetti before baking. Just ensure it’s in a freezer-safe container. When you’re ready to eat, thaw it and then bake as instructed.
3. Can I make this dish ahead of time?
Absolutely! You can prepare everything and store it in the refrigerator. Bake it right before serving to give it that freshly made taste.
Easy Rotel Chicken Spaghetti is not only simple to make but also offers flexibility to suit your family’s tastes. With quick preparation and cooking, it’s perfect for busy weeknights or cozy family meals. Enjoy this delightful dish that everyone will rave about!
Rotel Chicken Spaghetti Recipe
Ingredients
Main Ingredients
- 12 oz spaghetti
- 2 cups cooked shredded chicken
- 1 can Rotel diced tomatoes with green chiles undrained
- 8 oz Velveeta cheese cubed
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
Instructions
- Cook spaghetti according to package directions, then drain and set aside.
- In a large skillet, combine shredded chicken, Rotel, Velveeta, and chicken broth. Heat over medium, stirring until cheese melts.
- Stir in garlic powder, onion powder, and pepper. Mix until the sauce becomes smooth and creamy.
- Add the cooked spaghetti to the skillet and toss to coat evenly in the cheese sauce.
- Top with shredded cheddar cheese and let it melt before serving.
