Easy Rotel Chicken Spaghetti
A quick and creamy comfort food classic made with rotisserie chicken, Velveeta, and Rotel tomatoes. Perfect for busy weeknights and guaranteed to satisfy the whole family in under 30 minutes.
Ingredients
- 1 whole rotisserie chicken meat removed and shredded
- 1 lb spaghetti noodles cooked al dente
- 1 lb Velveeta cheese cubed
- 1 can 10.5 oz cream of chicken soup
- 1 can 10.5 oz cream of mushroom soup
- 1 can 10 oz Ro*Tel tomatoes (undrained, mild or hot)
- 1 cup frozen vegetable blend onion, bell pepper, celery
- ¼ cup butter
- Salt and black pepper to taste
Instructions
- Prepare Ingredients: Shred rotisserie chicken into bite-sized pieces. Cube Velveeta for easier melting.
- Cook Pasta: Boil spaghetti until al dente, about 8-9 minutes. Drain without rinsing.
- Sauté Vegetables: In a large pot, melt butter over medium heat. Add frozen veggie blend and sauté for 5 minutes until softened.
- Make Sauce: Stir in cream of chicken soup, cream of mushroom soup, Rotel tomatoes, and Velveeta. Stir continuously until cheese melts into a smooth, creamy sauce.
- Combine Everything: Add cooked spaghetti and shredded chicken to the sauce. Gently toss until fully coated and combined.
- Optional Bake: Transfer to a casserole dish and bake at 350°F for 10 minutes until bubbly for a golden finish.
Notes
Cheese Substitute: Use shredded cheddar plus cream cheese if Velveeta is unavailable. Make Ahead: Prepare up to 1 day in advance, refrigerate, then bake for 20–25 minutes at 350°F. Freezer Friendly: Cool completely, portion into containers, and freeze for up to 3 months. Vegetarian Option: Omit chicken, double veggies, and add beans for protein. Reheating Tip: Microwave individual portions with a damp paper towel, stirring every 30 seconds. Heat Customization: Choose Rotel heat level or add hot sauce for extra spice.
