The whole family is going to go crazy for this Chicken Spaghetti Recipe with Rotel. This is the easiest pasta casserole and everyone is going to flip for this recipe!
If you love this recipe, be sure and try crockpot chicken and gravy next!
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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, please refer to the recipe card at the bottom of this post.
- 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.
- dry 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 instead.
- ranch dressing - a heaping tablespoon of dry seasoning.
Instructions
This is an overview of the instructions for the Rotel Chicken Spaghetti Recipe. For the complete directions just scroll down to the bottom!
- Preheat the oven and grease the casserole dish with nonstick cooking spray, set aside.
- Cook the pasta in well salted water according to package directions, drain well.
- In a large pot, combine the Rotel, cream of chicken soup, evaporated milk and cream cheese. Heat over medium heat, stirring constantly, until the soup, tomatotes, milk and cheese have melted and are creamy.
- Add the seasoning and chicken to the cheesy sauce and combine.
- Next stir in the cooked spaghetti, mix well. Pour the mixture into the prepared casserole dish and top with shredded cheddar cheese.
- Bake uncovered until hot and bubbly.
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!
The difference between chicken tetrazzini and the chicken spaghetti recipe is the sauce. Tetrazzini has a white sauce and this recipe has a spicy cheesy sauce. Both are delicious!
If you're short on time, you could skip baking it in the oven. Personally, I love the baked, cheesy goodness that you get with a casserole.
Video
Click on the image to watch this fun video and see me make this recipe from start to finish with extra tips!
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Tips
Cook the pasta in a large pot with plenty of water. Be sure to season it well. Two teaspoons salt per quart of water.
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!
Pro Tip: For best results, don't overcook the pasta! Be sure to boil the pasta to just al dente. Over cooking past makes it mushy.
Variations
Cut back on the carbs by using low carb pasta or take it a step further by using spaghetti squash - great substitute for the pasta and absolutely delicious!
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.
Substitute sour cream for the cream cheese for a more creamy sauce. You can also add bell peppers for more veggie goodness.
Equipment
For this recipe, you'll need a 9x13 casserole dish, a large stockpot to boil the pasta, a large pot to prepare the sauce in and a serving utensil at the end.
Storage
Allow the chicken spaghetti casserole to completely cool. Then store in an airtight container, seal well and refrigerate for 3-4 days.
This pasta dish freezes great! Consider making a double batch just to pop one in the freezer!
To reheat, thaw overnight in the refrigerator (if frozen). Preheat the oven to 350 degrees. Heat until hot and bubbly, about 25-30 minutes.
Related Recipes
I don't know about you, but I'm loving all of these great recipes and amazing casseroles that are on the menu lately!
- If you love this recipe be sure and try Monterey Chicken Spaghetti - this casserole dish is loaded with chicken, creamy Monterey sauce and spinach. It's AMAZING!
- The Stuffed Bell Pepper Recipe has all the flavor of stuffed version but without all of the fussy prep work!
- This recipe for Chicken Broccoli Rice Casserole is amazing! I think it's the crunchy topping!!
- And if you love a great corn chip and chili, then be sure and try this recipe for Frito Pie Casserole. That one is super yummy!
- Beef Noodle Casserole is tomato and cheesy goodness!
- Everyone in the family loves the Tater Tot Casserole. Have you tried it yet? This kid friendly meal will have everyone begging for seconds!
I'd love to hear from readers who make this recipe. Please leave a comment below!
Easy Chicken Spaghetti Recipe 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.
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!