Your family is going to love this Chicken Spaghetti with Rotel! It’s the easiest pasta casserole, and everyone will be asking for seconds! If you enjoy this dish, don’t miss out on trying crockpot chicken and gravy next!
WHY YOU’LL LOVE THIS RECIPE
This classic casserole is a family favorite for good reason. Moms love how easy it is to make, and it’s even better the next day as leftovers (if you have any left)! Plus, it freezes wonderfully!
I’ve made this dish countless times—it’s perfect for busy weeknights, potlucks, or even as a thoughtful gift for a friend. The cheesy goodness is what really makes it a hit!
And anything made with simple pantry staples definitely earns five stars in my book!
INGREDIENTS
- 3 cups cooked and diced boneless, skinless chicken breasts
- 16 ounces spaghetti noodles, broken into thirds
- 21 ounces cream of chicken soup (2 cans of 10.5 ounces each)
- 10 ounces can of RoTel Tomatoes with green chiles, undrained
- 6 ounces cream cheese
- 3 cups shredded cheddar cheese
- 10 ounces evaporated milk
- 1 tablespoon ranch dressing (dry mix)
INSTRUCTIONS
- Preheat the oven to 350°F. Lightly grease a 9×13-inch casserole dish with nonstick spray and set aside.
- Cook the spaghetti noodles in well-salted water according to the package directions. Drain and set aside.
- In a large pot, combine the undrained RoTel tomatoes, cream of chicken soup, evaporated milk, and cream cheese. Heat over low, stirring constantly, until the cheese melts.
- Stir in the ranch dressing mix, shredded chicken, and cooked pasta. Mix everything well. Pour the mixture into the prepared casserole dish and top with shredded cheddar cheese.
- Bake uncovered for 20 to 30 minutes or until the dish is hot and bubbly.
- For a golden brown top, place the casserole under the broiler for 3-4 minutes.
NOTES
- You can use any type of pasta you like, such as angel hair, linguine, or whole wheat spaghetti.
- Make sure to cook the pasta al dente in well-salted water so it doesn’t overcook in the oven.
- If you can’t find RoTel tomatoes, you can substitute with fresh salsa.
- For a creamier texture, swap the cream cheese for Velveeta cheese.
- If you’re short on time, you can make this on the stovetop in a Dutch oven. It won’t get the crispy top, but it will still taste great!
- Rotel Chicken Spaghetti freezes well! Just wrap it in plastic wrap or store in an airtight container and freeze for up to three months.
