This Cheesy Rotel Chicken Spaghetti is a creamy chicken spaghetti casserole made with tender shredded chicken, spaghetti noodles, melty Velveeta, Rotel tomatoes, and plenty of cheesy goodness.

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It’s a great meal to serve for family dinners, potlucks, or when you’re feeding a crowd because it makes a big pan, and everyone loves a cheesy pasta bake. I also like making it when I have leftover chicken or a rotisserie chicken to use up, which makes dinner even easier.

If you love pasta dinner recipes like this, try my Crispy Lemon Garlic Chicken Spaghetti and Creamy Garlic Marry Me Chicken served over pasta!

How to Make Cheesy Rotel Chicken Spaghetti

Ingredients you’ll need for this recipe

1 ½ lbs chicken, cooked and shredded
16 oz spaghetti noodles
¼ cup butter
1 medium onion
8 oz Velveeta cheese
10 oz Rotel, undrained
1 ½ cups shredded colby jack cheese
2 green onions to garnish

Cheesy Rotel Chicken Spaghetti Process Photo

Step-by-Step Guide

1. Preheat the oven. Grease a 9×13 baking dish. Chop the onions

2. Boil the noodles in a large pot until al dente, then drain the water. Set aside.

3. Cook and shred the chicken. We just cooked it over medium heat, breaking it into smaller pieces as it cooked. But you could do it any way you like, or shred a rotisserie chicken even.

4. Melt the butter, add the onion, and cook for 5 minutes

5. Add cubed Velveeta and Rotel, and cool until the cheese is melted.

6. Add noodles and chicken, stir.

7. Add to the casserole dish, top with cheese, and bake for 25-30 minutes.

Serve & Enjoy!

Garnish with green onions.

Important Recipe Notes

If you want to save time, shredded rotisserie chicken works perfectly in this recipe and adds great flavor.
Don’t overcook the noodles. Cook the spaghetti just until al dente since it will continue cooking while baking in the casserole.
Cut the Velveeta into small cubes. Smaller cubes melt faster and make the sauce smooth and creamy.
Drain the noodles well. Too much leftover water can make the casserole a little runny, so be sure to drain it fully in the colander.
Adjust the spice level. Regular Rotel gives the dish a mild kick, but you can use mild Rotel if you prefer less heat or hot Rotel if your family likes a little spice.
Add extra cheese if you like it extra cheesy. A little extra shredded colby jack on top before baking makes a delicious golden cheesy crust.

Prep Time:10

Cook Time:35

Total Time:45

Ingredients

1 ½ lbs chicken cooked and shredded
16 oz spaghetti noodles
¼ cup butter
1 medium onion
8 oz Velveeta cheese
10 oz Rotel undrained
1 ½ cups shredded colby jack cheese
2 green onions to garnish

Instructions

Preheat the oven. Grease 9×13 baking dish. Chop the onions
Boil the noodles in a large pot until al dente, then drain the water. Set aside.
Cook and shred the chicken. We just cooked it over medium heat, breaking it into smaller pieces as it cooked. But you could do any way you like, or shred a rotisserie chicken even.
Melt the butter, add the onion, cook 5 minutes
Add cubed Velveeta and Rotel, cool until cheese is melted.
Add noodles and chicken, stir.
Add to the casserole dish, top with cheese and bake for 25-30 minutes.

Servings: 4

Calories: 520kcal

Author: carlycampbell