Here is a creamy, cheesy, comforting Rotel Chicken Spaghetti Casserole — a Southern classic that’s super easy and perfect for weeknights or potlucks! 🧀🍗🍝🔥
🧀🍝 Creamy Rotel Chicken Spaghetti Casserole
Ingredients (Serves 6–8)
Main
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2–3 cups cooked, shredded chicken
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12 oz spaghetti, broken in half
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1 can (10 oz) Rotel (mild or hot)
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1 can (10.5 oz) cream of chicken soup
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1 can (10.5 oz) cream of mushroom soup
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1 cup chicken broth
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1 cup shredded cheddar (or more!)
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1 cup Velveeta or Pepper Jack (optional but ultra creamy)
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½ cup sour cream
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1 small onion, finely diced (optional)
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1 tbsp butter or olive oil
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp paprika
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Salt & pepper to taste
Topping (Optional but delicious)
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½–1 cup shredded cheddar
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Crushed Ritz crackers or French fried onions
⭐ Instructions
1. Cook the spaghetti
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Boil spaghetti until just al dente.
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Drain and set aside.
2. Sauté onion (optional but flavorful)
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In a large pot or skillet, melt butter and cook diced onion until soft.
3. Combine the sauce
Add to the pot:
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Cream of chicken
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Cream of mushroom
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Rotel
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Chicken broth
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Sour cream
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Garlic powder
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Onion powder
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Paprika
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Salt & pepper
Stir until smooth and warm.
4. Add cheese & chicken
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Stir in cheddar + Velveeta (if using) until melted and creamy.
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Add shredded chicken and mix well.
5. Combine with spaghetti
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Add cooked spaghetti into the sauce.
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Toss until everything is evenly coated.
6. Bake
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Pour mixture into a greased 9×13 casserole dish.
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Top with extra cheese and/or crushed Ritz/fried onions.
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Bake at 350°F (175°C) for 25–30 minutes, until hot and bubbly.
7. Serve
Let rest 5–10 minutes, then enjoy!
Pairs great with:
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Garlic bread
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Side salad
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Steamed broccoli
🔥 Tips
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Add a diced jalapeño or using Hot Rotel for a kick.
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Swap chicken for leftover turkey.
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Add 1 block of cream cheese for ultra creaminess.
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Use thin spaghetti for a softer casserole texture.
Want variations?
I can give you:
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Crockpot version
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Extra spicy version
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Cheesy bacon Rotel spaghetti
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One-pot stovetop version
Just tell me!
