September 17th, 2010

Rotel Chicken Spaghetti

This Rotel Chickek Spaghetti is seriously yummy comfort food.  Kind of like macaroni and cheese with a kick!

  I try to refrain from second helpings most of the time.  Otherwise having a food blog would seriously affect what the bathroom scale tells me every morning, but I just couldn’t resist a second helping of this. The whole family loved it, and so did the extra boys that were eating dinner with us when I made it. Normally, I’m not a huge fan of processed cheese, but trust me, this is no time to be a food snob. This makes for great leftovers too. I may or may not have had two helpings the next day for lunch.

Rotel Chicken Spaghetti

Preparation 5 min Cook Time 35 min Total Time 0:40


  • 3 boneless, skinless chicken breasts (or rotisserie chicken)
  • 1 can (10.75 oz.) cream of chicken soup
  • 1 can (10 oz.) diced tomatoes with green chilis
  • 1 clove garlic, minced
  • 1/2 tsp. onion powder
  • 1 tablespoon butter
  • 1 (8 oz.) brick Velveeta cheese, cubed
  • 8 ounces spaghetti, cooked and drained
  • Salt and pepper, to taste


  1. Preheat oven to 350 degrees.
  2. Cut chicken into bite size pieces.
  3. In a large skillet melt butter over medium heat. Add cubed chicken, garlic & onion powder.
  4. Cook over medium-high heat until chicken is no longer pink.
  5. Stir in soup, cubed Velveeta and diced tomatoes with green chilies.
  6. Reduce heat to low, and cook until the cheese melts, stirring constantly.
  7. Stir in cooked spaghetti. Season with salt and pepper, to taste.
  8. Pour into a lightly greased 2 quart casserole dish and bake for 30 minutes or until heated through.
1 review
Rotel Chicken Spaghetti
Who Dished It Up First: I found this recipe over at Plain Chicken.  Thanks Steph!



  1. There is nothing like a bit of comfort food from time to time, and your recipe looks delicious!

  2. This one works for me big time! Great recipe!!!

  3. You really have a great blog here, so many wonderful recipes. Your comment re the Velveeta (no time to be a food snob) made me laugh. This does look like an utterly delicious, wonderfully creamy and cheesy dish.

  4. I am so glad you liked it. I know what you mean about not going back for seconds. I ate leftover of this twice in one day!

  5. I make one almost just like this I just add sauted green peppers and onions! This is one of my favorite recipes! Makes me want to make some this weekend!

  6. I love the flavors in this one!! Can’t wait to give it a try!

  7. Sounds delicious and easy- always a good combination!

  8. Ahh I love this chicken spaghetti! This was a staple in my house growing up. Totally easy, but warm and comforting.

  9. Um yes, I definitely have to make this yummy looking chicken spaghetti dish! I too feel the same way about Velvetta but sometimes I just have to trust in good taste – like yours – and go for it! 🙂

  10. That looks so good! Adding it to my ‘gotta try’ list. 🙂

  11. This does look comforting. I’ve never had chicken spaghetti but I’ll have to change that.

  12. That looks so creamy and wonderful. I’d love some for breakfast right about now 🙂

  13. I love chicken spaghetti and this recipe is a keeper

  14. This sounds really good! Can you make it with shredded cheddar cheese instead of Velveeta?

  15. Alison M says:

    Hi! I’m just wondering when the cream of chicken is added? It’s in the ingredient list but not in the instructions. Thanks!

  16. do you drain the can of rotel?

  17. Can I double this recipe?

  18. Added some garlic salt to taste before adding the noodles. It made a difference and really brought the flavors together. Great recipe


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