Description
A beloved American comfort dish, this creamy, cheesy rotel chicken spaghetti combines melty Velveeta with zesty Rotel tomatoes and tender shredded chicken for an easy and indulgent family meal.
Ingredients
Scale
- 16 oz spaghetti noodles
- 2 cups cooked shredded chicken
- 1 lb Velveeta cheese, cubed
- 1 can (10 oz) Rotel diced tomatoes and green chilies
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C). Cook spaghetti 2 minutes less than package directions, then drain.
- In a skillet, melt butter and sauté onion and bell pepper for 4-5 minutes. Add garlic and cook 30 seconds.
- Reduce heat and add Velveeta. Stir until halfway melted, then add Rotel, soups, milk, salt, pepper, and paprika. Stir until smooth.
- Combine cooked spaghetti, chicken, and sauce. Mix until fully coated.
- Transfer to a greased 9×13-inch baking dish. Top with shredded cheddar.
- Cover with foil and bake for 20 minutes. Uncover and bake 10 more minutes until bubbly and lightly browned. Let rest 5 minutes before serving.
Notes
Undercook the pasta slightly before baking to prevent mushiness. Use room-temperature Velveeta for easier melting. Allow dish to rest after baking for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 485
- Sugar: 6g
- Sodium: 1120mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg