A creamy, cheesy chicken spaghetti casserole made with Rotel tomatoes, Velveeta, and simple spices—perfect for a comforting family dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
3 cups cooked shredded chicken
12 oz spaghetti, cooked al dente
1 (10 oz) can Rotel tomatoes with green chiles, undrained
1 (10.5 oz) can cream of chicken soup
8 oz Velveeta cheese, cubed
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
1 cup shredded cheddar cheese
Instructions
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Preheat oven to 350°F (175°C).
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Cook spaghetti in salted water until al dente. Drain and set aside.
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In a saucepan, melt Velveeta with cream of chicken soup over medium heat, stirring until smooth.
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Stir in Rotel, garlic powder, onion powder, and black pepper. Simmer 2–3 minutes.
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Add chicken and spaghetti to the sauce; mix well.
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Pour mixture into a greased 9×13-inch baking dish.
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Sprinkle cheddar cheese over the top.
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Bake uncovered for 25–30 minutes, until hot and bubbly.
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Let rest for 5–10 minutes before serving.