Rotel Chicken Spaghetti is easy to make and features noodles and tender, juicy chicken in a creamy, cheesy queso sauce. It's topped with more gooey cheese and baked to golden, bubbly perfection.
Course Main Course
Cuisine American
Keyword Rotel Chicken Spaghetti
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 8servings
Calories 349kcal
Author Michelle
Ingredients
8ouncesspaghettiuncooked
1tablespoonbutter
3boneless skinless chicken breasts(about 2 pounds) cut into bite-sized pieces
½teaspoongarlic powder
½teaspoononion powder
1can (10.5 ounces) cream of chicken soup
1can (10 ounces) diced tomatoes and green chiles(Rotel) undrained
8ouncesVelveeta cheesecubed
1½cupsfreshly grated Monterey Jack cheese
Instructions
Cook spaghetti in a large pot of boiling water according to package instructions. RESERVE 1 CUP OF COOKING WATER BEFORE DRAINING. Drain. Rinse in cold water to stop cooking. Set aside spaghetti and ½ cup cooking water.
Preheat oven to 350°F.
In a large skillet over medium heat, add butter and cook until melted.
Add chicken, garlic powder, and onion powder. Cook over medium-high heat until chicken is no longer pink.
Drain excess liquid and return to skillet over medium heat.
To the chicken, stir in soup, diced tomatoes and green chiles, and Velveeta cubes. Reduce heat to low, and cook until the cheese melts, stirring constantly.
Stir in spaghetti and reserved ½ cup of liquid, and stir to incorporate.
Transfer to a 9"x13" baking dish. Top with shredded Monterey Jack cheese.
Bake for 30 minutes, or until heated through.
Video
Notes
Make-ahead instructions: assemble the spaghetti and top with cheese. Cover and refrigerate for up to two days. Bake as instructed but with an added 10 minutes to the baking time.
Storage: Store covered in the refrigerator for up to 3 to 5 days. Reheat in individual servings in the microwave.
Freeze Directions: Prepare the spaghetti and sauce, and top with cheese. Skip the final bake (step 9), and allow your dish to come to room temperature. Then cover and freeze for up to 3 to 6 months. Thaw overnight in the refrigerator. To heat, bake for an additional 10 minutes (40 minutes total) to account for the cold baking dish at 350°F.