Chicken Spaghetti with Rotel

Chicken Spaghetti with Rotel is creamy, cheesy, and totally irresistible comfort food! This easy casserole combines rotisserie chicken, tender spaghetti, and a rich, melty sauce made with Velveeta, cream cheese, and zesty Rotel tomatoes. Perfect for busy weeknights, potlucks, or feeding a hungry crowd.

Love More Spaghetti Recipes? Try My Spicy Southern Chicken Spaghetti Casserole or this Million Dollar Spaghetti Squash Pasta next.

Why You’ll Love This Recipe

• Easy to make – Just cook the pasta, melt everything together, and bake. No complicated steps or fancy techniques required.
• Pure comfort in every bite – That creamy, cheesy sauce coating tender spaghetti with juicy chicken? It’s like a warm hug on a plate.
• Perfect for feeding a crowd – This generous 9×13 casserole feeds a family with leftovers (if you’re lucky!) and travels beautifully to potlucks.
• Pantry-friendly ingredients – Most of what you need is probably already in your kitchen, making it a lifesaver on those “what’s for dinner?” nights.
• Just the right amount of kick – The Rotel adds a gentle heat that wakes up all that creaminess without overwhelming anyone at the table.

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Ingredients You’ll Need

For the Cheesy Sauce:

• 16 ounces Velveeta cheese, cubed (the secret to that smooth, never-grainy sauce)
• 8 ounces cream cheese, cubed (bring to room temperature for easier melting)
• 10.5 ounces cream of chicken soup (one standard can)
• 10.5 ounces cream of mushroom soup (adds depth and earthiness)
• 10 ounces Rotel tomatoes with green chilies (do NOT drain – you want all that flavorful liquid!)
• ½ cup milk (whole milk works best for extra creaminess)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

For the Casserole:

• 16 ounces spaghetti (regular or thin spaghetti both work great)
• 3 cups shredded rotisserie chicken (about one large chicken)
• ½ cup cheddar cheese, shredded (for that golden, bubbly topping)

Why These Ingredients Work

The magic of this casserole is in how all these humble ingredients come together. Velveeta is the backbone of the sauce, it melts into silk without separating or getting grainy, which fancier cheeses sometimes do. The cream cheese adds tang and body, making everything taste richer and more luxurious. Those two canned soups might seem old-fashioned, but they’re actually brilliant shortcuts that deliver deep, savory flavor and the perfect creamy consistency without any fuss.

Now let’s talk about the star ingredient: Rotel. Those diced tomatoes with green chilies bring brightness, a little heat, and just enough acidity to cut through all that richness. Without them, this would be a one-note creamy casserole. With them? It’s balanced, exciting, and completely crave-worthy. The liquid in the can is packed with flavor, so please don’t drain it—it thins the sauce just right and distributes all those spices throughout.

The rotisserie chicken is your weeknight secret weapon. It’s already seasoned, juicy, and ready to go. No cooking, no seasoning, no stress. And finally, that cheddar cheese on top? It creates a gorgeous golden layer that gets bubbly and slightly crispy around the edges. It’s the first thing people see and the last thing they taste, so don’t skimp on it.

Essential Tools and Equipment

You’ll need a large pot for boiling the spaghetti.
A colander is useful for draining it.
Use a large skillet or deep pan for making the sauce.
Grab a wooden spoon or silicone spatula for stirring.
A 9×13-inch casserole dish is essential for baking.
Grease it with cooking spray or a brush of olive oil for easier cleanup.
Have some measuring cups and spoons handy for accuracy.

Step-by-Step Instructions

Step 1: Preheat and Prep Your Dish

Preheat your oven to 350°F and lightly grease a 9×13-inch casserole dish with cooking spray or a drizzle of olive oil. Set it aside—you’ll be ready to fill it before you know it.

Pro Tip: I like to prep my casserole dish first thing so I’m not scrambling later with a pot of hot pasta and sauce. Everything moves fast once you get going!

Step 2: Make That Glorious Cheesy Sauce

In a large skillet or pot over medium heat, combine your cubed Velveeta, cream cheese, cream of chicken soup, cream of mushroom soup, the entire can of Rotel (liquid and all!), milk, onion powder, garlic powder, and shredded rotisserie chicken. Stir everything together gently and let it melt slowly. This takes about 8-10 minutes, and you’ll want to stir occasionally to prevent sticking. Watch as it transforms from a chunky mess into a smooth, dreamy, slightly spicy sauce.

Step 3: Cook Your Spaghetti Al Dente

While your sauce is melting, get a large pot of salted water boiling. Cook your spaghetti according to the package directions, but aim for al dente—that means it still has a little bite to it. It’ll continue cooking in the oven, so you don’t want it mushy now. Drain it well and set it aside.

Step 4: Bring It All Together

Transfer your drained spaghetti into the greased casserole dish. Pour that gorgeous cheesy chicken sauce right over the top, then use a big spoon or spatula to mix everything together really well. You want every strand of spaghetti coated in that sauce, and the chicken distributed evenly throughout. Don’t be shy about getting in there and mixing—this is comfort food, not fine dining!

Step 5: Add the Crowning Glory

Sprinkle that shredded cheddar cheese evenly over the entire top of your casserole. Be generous! This creates the golden, bubbly top layer that makes everyone’s eyes light up when you bring it to the table.

Step 6: Bake Until Bubbly

Slide your casserole into that preheated 350°F oven and bake for 25-30 minutes. You’re looking for the cheese on top to be melted, golden, and bubbling around the edges. The whole thing should be heated through and looking absolutely irresistible.

Step 7: Let It Rest and Serve

Pull that beautiful casserole out of the oven and let it sit for about 5 minutes before serving. I know it’s hard to wait, but this little rest lets everything set up just slightly so it’s not soup when you scoop it.

You Must Know

This casserole is salty by nature, so please don’t add extra salt without tasting first. Between the Velveeta, the canned soups, the Rotel, and even the rotisserie chicken, there’s already plenty of sodium working its magic. The first time I made this, I salted the pasta water heavily like I always do, and the whole dish ended up too salty. Now I use just a pinch in the pasta water, or skip it entirely.

Also, cooking your pasta al dente is truly non-negotiable. I learned this the hard way when I overcooked it once, thinking it wouldn’t matter. After 30 minutes in the oven, the spaghetti was so mushy it was almost baby food. Al dente pasta holds its texture and absorbs just the right amount of sauce without turning to mush.

Personal Secret: I always cube my cream cheese and let it sit out while I’m gathering everything else. Room temperature cream cheese melts in half the time and blends smoothly without leaving stubborn white lumps floating in your sauce.

Pro Tips & Cooking Hacks

Don’t rush the sauce melting process—keep your heat at medium and be patient. If you crank up the heat to speed things along, the cheese can break and get grainy, or worse, stick to the bottom of your pan and burn. Low and slow wins this race. Stir occasionally and give those cheeses time to melt into something smooth and gorgeous.

If you’re short on time, you can assemble this entire casserole earlier in the day and keep it covered in the fridge. Just add about 5-10 extra minutes to the baking time since it’ll be going in cold. I do this all the time when I’m bringing it to a potluck—I make it in the morning, refrigerate it, then bake it when I arrive.

Use two forks to shred your rotisserie chicken instead of cutting it with a knife. It’s faster, gives you perfect bite-sized pieces, and the texture is just better. Pull the meat off the bones while it’s still slightly warm if you can—it practically falls apart.

Some folks worry about the Rotel being too spicy, especially if they’re feeding kids. If that’s your situation, swap it for a can of regular diced tomatoes with just a small can of mild green chilies, or use the mild version of Rotel. You’ll still get that brightness without the heat. On the flip side, if you love spice like me, use the hot Rotel or throw in some diced jalapeños. Make it your own!

Flavor Variations & Suggestions

This recipe is like a blank canvas—it loves being customized. If you’re a mushroom person, sauté some sliced button or cremini mushrooms and fold them into the sauce. They add an earthy, meaty texture that’s absolutely delicious. Not a mushroom fan? Swap the cream of mushroom soup for another can of cream of chicken. The sauce will be slightly lighter but just as creamy.

Bell peppers and onions are another fantastic addition. Dice them up and sauté them until soft before adding them to your sauce. They bring sweetness and a little crunch that balances all that richness. I’ve also added a cup of frozen peas or corn straight from the freezer—no thawing needed. They cook right in the casserole and add pops of color and sweetness.

Want to make it a little more Tex-Mex? Add a packet of taco seasoning to the sauce, top with crushed tortilla chips instead of cheddar, and serve with a dollop of sour cream and fresh cilantro. It’s almost like a totally different dish! You can also swap the spaghetti for penne or rotini if you prefer a different pasta shape. Sometimes I use whole wheat pasta when I’m feeling virtuous, and it works just fine.

For a smokier, deeper flavor, use a smoked rotisserie chicken if your store carries it, or add a teaspoon of smoked paprika to the sauce. And if you’re a bacon person (who isn’t?), crumble some cooked bacon on top along with that cheddar cheese. Sweet mercy, that’s good.

Make-Ahead Options

This casserole is a meal prepper’s dream. You can make the entire thing up to 24 hours in advance, cover it tightly with plastic wrap or foil, and keep it in the refrigerator. When you’re ready to bake, let it sit on the counter for about 20 minutes to take the chill off, then bake as directed. You might need to add 5-10 extra minutes since it’s starting cold, but just look for those bubbling edges and melted cheese.

You can also freeze this casserole either before or after baking. If freezing unbaked, assemble everything in a freezer-safe casserole dish, cover it really well with plastic wrap and then foil, and freeze for up to 3 months. Thaw it completely in the fridge overnight before baking. If you’ve already baked it and have leftovers, portion them into individual containers and freeze. They reheat beautifully for quick lunches.

The sauce alone can also be made ahead and stored in the fridge for up to 2 days. When you’re ready, just cook fresh pasta, combine, top with cheese, and bake. This is great if you want to do some of the work on Sunday for an easy Wednesday dinner.

What to Serve With Chicken Spaghetti with Rotel

This casserole is so hearty and filling that you really don’t need much alongside it, but a few simple sides can round out the meal beautifully. A crisp green salad with ranch dressing or a tangy vinaigrette cuts through all that richness perfectly. I love a simple iceberg wedge with blue cheese dressing and bacon bits—it’s classic and refreshing.

Garlic bread is always a winner at my table. There’s something about using that buttery, garlicky bread to scoop up extra sauce that just feels right. You could also do Texas toast or even just some warm dinner rolls with butter. If you want vegetables, roasted green beans or steamed broccoli with a squeeze of lemon are light enough that they won’t compete with the casserole but still add some color to your plate.

For drinks, this pairs wonderfully with sweet tea, lemonade, or even a cold beer if that’s your style. And for dessert? Keep it simple with something light like vanilla ice cream or a fruit cobbler. After all that cheesy goodness, you’ll want something sweet but not too heavy.

Allergy Information

This recipe contains several common allergens, so let’s talk about swaps if you need them. The biggest one is dairy—between the Velveeta, cream cheese, cheddar, and cream soups, there’s dairy everywhere. For a dairy-free version, you’d need to swap all the cheeses for dairy-free alternatives, use coconut milk or almond milk instead of regular milk, and find dairy-free cream soups (they do exist!). I won’t lie, the texture and flavor will be different, but it can be done.

For gluten allergies, use gluten-free pasta and check your cream soups carefully—many brands now offer gluten-free versions. The Rotel and cheeses are naturally gluten-free. This is actually one of the easier swaps to make successfully.

If you’re dealing with a soy allergy, read labels carefully on your cream soups and Velveeta, as some processed foods contain soy lecithin. Most of the main ingredients should be fine, but it’s always worth double-checking. For onion or garlic allergies, just leave out those powders—the dish will still be plenty flavorful from everything else going on.

Storage & Reheating

Leftovers keep beautifully in the fridge for 3-4 days in an airtight container. The sauce might thicken up as it sits, which is totally normal. To reheat, I prefer using the oven at 350°F covered with foil for about 20 minutes, or until heated through. This keeps the pasta from drying out and brings back that fresh-baked texture.

For single portions, the microwave works just fine. Add a splash of milk or water to your portion before reheating to keep it moist, then heat in 1-minute intervals, stirring in between, until hot. The cheese might separate slightly in the microwave, but a good stir usually brings it back together. If you froze portions, thaw them overnight in the fridge before reheating for the best results.

Questions I Get Asked A Lot

My sauce seems too thick—what can I do?

This happens sometimes, especially if your pasta absorbed a lot of the liquid. Just add a splash of milk, chicken broth, or that reserved pasta water I mentioned earlier, and stir it in until you reach your desired consistency. Add a little at a time so you don’t go too far in the other direction!

Can I make this without the Rotel if I don’t like spice?

You sure can! Replace the Rotel with a regular can of diced tomatoes (drained this time), or just leave it out entirely and add an extra half cup of milk to keep the sauce consistency right. You’ll lose some of that tangy brightness, so maybe add a squeeze of lemon juice to perk things up. It’ll be milder but still absolutely delicious.

Do I have to use rotisserie chicken, or can I cook my own?

Rotisserie chicken is just convenient and already seasoned, but you can definitely use any cooked chicken you have. Leftover grilled chicken, poached chicken breasts, or even canned chicken in a pinch will work. Just make sure whatever you use is already cooked and seasoned to your liking before adding it to the sauce.

The top of my casserole is browning too quickly—help!

Just tent a piece of aluminum foil loosely over the top and continue baking. The foil will shield the cheese from direct heat while everything underneath keeps cooking and getting bubbly. Some ovens run hot, so this is a good trick to keep in your back pocket!

💬 Tried this recipe? Leave a comment and rating below! I love hearing how it turned out for you, and your tips and tricks help other home cooks too.