The whole family is going to go crazy for this Chicken Spaghetti with Rotel. This is the easiest pasta casserole and everyone is going to flip for this recipe!
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Why you'll love this recipe
This classic casserole is a family favorite. Mom's love it because it's so simple to make, leftovers heat up great on day two, plus it freezes well! If there are leftovers of course!
I've made this recipe more times than I can count. It's perfect for weeknight meals, potlucks or gifting to a friend. I think it's all the cheesy goodness that makes it so popular!
Anything that's made with simple pantry ingredients gets five stars in my book!
Ingredients
For the exact measurements, scroll to the recipe card.
- Cooked chicken breasts - leftover rotisserie chicken works great for this, you can even use leftover crockpot chicken and gravy. Poached chicken or any leftover chicken.
- Spaghetti - linguine, fettuccini, bucatini - you can even use short pasta if you'd prefer (but then it wouldn't be chicken spaghetti with rotel of course).
- Cream of chicken soup - celery or cream of mushroom soup can be substituted.
- Rotel Tomatoes - Rotel is actually canned diced tomatoes with chilies. It's a little spicy and the perfect combination for this dish. If you can't find it, use canned diced tomatoes combined with 2 tablespoons of canned diced green chilies.
- Cream cheese - for the perfect creamy goodness!
- Shredded cheese - I used Colby, but you can use cheddar, mozzarella or even provolone.
- Evaporated milk - no evaporated milk? Use cream or whole milk instead.
- Ranch dressing - a heaping tablespoon of dry seasoning.
- For a crispy cheesy crust, crunch up Ritz or Goldfish crackers (goldfish are my personal favorite!) You'll need about ½ cup and just crunch them up a bit and sprinkle on the top of the casserole over the cheese.
Chicken Spaghetti with Rotel
Equipment
- 9x13 casserole dish
Ingredients
- 3 cups boneless skinless chicken breasts cooked and diced
- 16 ounces spaghetti noodles break into 3 pieces
- 21 ounces cream of chicken soup that's two 10.5 ounce cans
- 10 ounces can of RoTel Tomatoes tomatoes with green chiles, undrained
- 6 ounces cream cheese
- 3 cups cheddar cheese
- 10 ounces evaporated milk
- 1 tablespoon ranch dressing (dry mix)
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13-inch casserole dish with nonstick cooking spray, set aside.
- Cook the spaghetti noodles in well salted water according to package directions. Drain and set aside.
- In a large pot, combine the Rotel tomatoes (undrained), cream of chicken soup, evaporated milk and cream cheese. Heat over low heat, stirring constantly, until the cheese has melted.
- Add the powdered ranch dressing, shredded chicken and cooked pasta. Mix well. Pour the mixture into the prepared casserole dish and top with shredded cheddar cheese.
- Bake uncovered for 20 to 30 minutes or until heated through and the dish is hot and bubbly.
- Looking for that golden brown top? Just tuck the Rotel Chicken Spaghetti casserole under the broiler for 3-4 minutes.
Notes
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Nutrition
Instructions
FAQ's
No, there's no need to cover the casserole while it's baking.
Yes this dish can be made up to three days ahead! Seal with foil and place in the refrigerator. When you're ready to bake it, just preheat the oven and bake as directed. This is such an easy dinner!
If you're short on time, skip baking it in the oven. Personally, I love the baked, crusty, cheesy finish you get from baking.
Deb's tips and variations
To get a golden brown crust, place the cooked casserole under the broiler for 3-4 minutes. Keep an eye on it so it doesn't get burnt, just golden crispy brown!
- Substitute sour cream for the cream cheese for a more creamy sauce. You can also add bell peppers for more veggie goodness.
- Rotel tomatoes are simply fire-roasted tomatoes, green chilies, lime, and fresh cilantro. If you can't find your own Rotel tomatoes, substitute with fresh salsa.
- Substitute Velveeta cheese for cream cheese if you'd prefer.
Related Recipes
- Monterey Chicken Spaghetti
- Chicken Broccoli Rice Casserole
- Ultimate Chicken Noodle Casserole
- Million Dollar Chicken Casserole
I'd love to hear from readers who make this recipe. Please leave a comment below!
Marcy Schlosser says
If I don't have dry ranch dressing, could I just use the regular ranch dressing from the bottle?
Debra Clark says
No, I don't recommend it. Bottled ranch and ranch seasoning mix have pretty different textures and flavor concentrations, so I wouldn’t recommend swapping one for the other in this recipe. It could really change how it turns out.
ColleenB.~Tx. says
My husband told me to Thank You for the recipe. He absolutely Loved it.
I did use wide egg noodles in place of the spaghetti and Taco cheese in place of the cheddar for the top and crushed potato chips to sprinkle on top. Also added 1 can of chicken and rice soup along with a big handful of the match-stick carrots.
Rest of ingredients stayed the same. Cream Cheese; I used the whole block (8oz.)
Debra Clark says
Tell your hubby he's very welcome Colleen, but you did all the work! Great job and yummy additions Colleen!
Jeanniebroadway@gmail.com says
Love ❤️ Love ❤️ this recipe.
Debra Clark says
Thanks Jeannie!
Annette says
My family loves this recipe and make it somewhat often. I am going to a Mardi Gras party and everyone is bringing a rice dish. Do you think this recipe would work substituting crawfish and shrimp in place of the chicken?
Debra Clark says
What a great idea Annette, I think that would be brilliant! I would just keep an eye on it so the seafood doesn't get overcooked. Enjoy! If you get a chance, swing back and let me know how it turns out for you. I wish I could stand over your shoulder with a fork, because I bet it will be great!
Jeanniebroadway@gmail.com says
Love ❤️ this recipe. ❤️.
Debra Clark says
Thanks Jeannie!!
Kelly O’Connell-Miller says
I made this while “glamping” and it was yummy but missing something. I may try extra Rotel for a little more kick. Also, a little dry, so I was thinking maybe a touch of olive oil ?
Debra Clark says
Glad you enjoyed the recipe Kelly! Let me know how your tweaks come out the next time you make it! I appreciate the feedback!
Elizabeth hayton says
Overall awesome recipe, will definitely make again. Only thing it was missing was a good helping of salt and pepper in the sauce before cooking. Had to add it at the end unfortunately. And I only used one can of cream of chicken soup. Overall very good though! Just make sure to season
Debra Clark says
The second can of cream of chicken soup adds a lot of flavor and sodium. But I'm glad you enjoyed the recipe!
Julia says
Absolutely the best chicken spaghetti! My husband and I loved it!
Julie Evink says
My family loves this chicken spaghetti recipe. It's so creamy, easy to make with just the perfect amount of spice. It's on our menu rotation at least once a month!
Alyssa says
This Rotel chicken spaghetti looks so good. I can't wait to give this recipe a try!
Bowl Me Over says
Thanks Alyssa - chicken spaghetti is one of our favs - enjoy!
Holly says
This chicken spaghetti recipe has become on of our favorites. It makes sense because it is Texas and it includes rotel!
Bowl Me Over says
You know it! Glad you're enjoying this easy casserole recipe Holly!
One Crazy House says
I adore this Rotel chicken spaghetti recipe, but I cannot have spicy foods right now. If I leave the Rotel out, do you think it will still turn out okay?
Bowl Me Over says
That's a great question! I would substitute with a can of fire-roasted diced tomatoes. All the flavor with non of the spice and I think it would be delicious! Enjoy!!
Camden Rusincovitch says
Rotel chicken spaghetti sounds incredible, I've bever thought of making a pasta bake with Rotel before! Thanks for sharing the recipe!
Bowl Me Over says
Oh my goodness, stick around Camden! We have a ton of Rotel recipes on the blog - enjoy! --> https://bowl-me-over.com/#growMeSearch=rotel
Cindy Hopper says
I tried the low-carb spaghetti squash version - it's SO GOOD!
Bowl Me Over says
That's awesome Cindy. I'm such a fan of spaghetti squash!