Rotel Chicken Spaghetti

This Rotel chicken spaghetti recipe combines tender chicken, tomatoes, and pasta with a decadent, creamy sauce full of cheesy goodness.

Course dinner, Main Course

Cuisine American

Keyword casserole, cheese, chicken, rotisserie, spaghetti, velveeta

Prep Time 25

Cook Time 30

Total Time 55

Servings

Calories 653kcal

3 chicken breasts – boneless, skinless, cooked and pulled or chopped OR 4 cups rotisserie chicken
16 ounces spaghetti uncooked
2 tablespoons butter
1 onion diced small
1 green bell pepper seeded and diced small
2 cloves garlic minced
10.75 ounces cream of chicken soup 1 can
10.75 ounces cream of mushroom soup 1 can
16 ounces Velveeta cheese cubed
20 ounces diced tomatoes with green chiles 2 cans of Ro-Tel
2 cups cheddar cheese shredded - divided
1 cup water

Preheat the oven to 350 degrees.
Prepare a 9x13 casserole dish with nonstick cooking spray. Set aside.
Cook the spaghetti according to package directions until tender. Drain the spaghetti.
Place the spaghetti into a large bowl.
Add the cooked/rotisserie chicken.
In a large skillet over medium high heat, melt the butter.
Add the onions and bell peppers to the skillet and cook, stirring often, until tender.
Stir in the garlic.
Add the 2 varieties of soup, Velveeta cheese, and the diced tomatoes, stirring as needed until the cheese melts.
Stir in 1 cup of the cheddar cheese until melted.
Add 1 cup of water and stir to blend. If the sauce is too thick, add additional water until the desired consistency is reached. (The sauce should be thick enough to coat a spoon.)
Pour the sauce into the bowl with the spaghetti and chicken.
Toss to combine the ingredients.
Transfer the spaghetti into the prepared casserole dish.
Top the mixture with the remaining cheese.
Bake for 20 to 30 minutes or until the cheese on top has melted.

To make with a whole raw chicken

Place the chicken into a large stockpot and season with salt and black pepper.
Fill the pot with water, covering the chicken.
Bring the water to a boil over high heat.
Reduce the heat to medium and continue boiling for 30 to 45 minutes or until the chicken is cooked through and falls off the bone.
Remove 2 cups of the cooking water and set aside.
Remove the chicken from the stockpot and cool it enough to touch the chicken.
Pull the chicken from the bone and cut it into bite-size pieces.