Chicken spaghetti with rotel is an easy, cheesy chicken spaghetti bake the whole family will love! Creamy noodles, spicy tomatoes and lots of cheese.
If you love creamy macaroni and cheese this zesty chicken spaghetti will be your new favorite!
Pasta meals are a staple for dinner in this house.
If you love traditional spaghetti, try my easy baked spaghetti with ground beef and tomato sauce instead!
Additionally, there are a few things you can add to customize the flavor or turn this into a complete meal.
Chicken Spaghetti with Rotel
Spaghetti – you can use another kind of pasta, but whatever type you use needs to be cooked and drained for this recipe.
Cream of chicken soup – again this is flexible and you could use cream of mushroom or even condensed cheese soup.
Diced tomatoes and chilies – you can’t have chicken spaghetti with Rotel without the Rotel! They have different levels of spice so you can customize the heat level according to your family’s tolerance.
Chicken – this needs to be cooked before adding to the casserole. Great way to use up leftover chicken or a rotisserie.
Milk – to thin out the sauce. You could also substitute chicken broth.
Cheese – half will be mixed in with the casserole and half used for topping. I used cheddar and Monterrey Jack but you could use all one kind, or even another type such as Velveeta or colby.
Note: you may need to reduce the amount of spaghetti when using additional ingredients or the casserole will be too dry.
- 1 can of sliced mushrooms
- 2 cups broccoli florets to make this a complete meal. Be sure to cook (if raw) or thaw (if frozen) the broccoli before adding.
- 1 can diced green chilies to increase the spice
Assembling the casserole couldn’t be easier. Mix everything together, reserving some cheese for the top, and bake in a casserole until melted and bubbly.
You can scoop this out with a spaghetti scoop, or cut into slices (my preferred way) and serve!