Chicken Rotel Spaghetti is easy comfort food with rich creamy Velveeta cheese and spicy diced tomatoes with green chilies. It takes only 5 minutes to prepare and 25 minutes to cook. This recipe is one that is delicious now and works well for make ahead recipes or leftovers for later!
How to Make this Dish
Start with cooked chicken. You can use a rotisserie chicken or packaged cooked chicken for super fast preparation or shred your own using our Instant Pot Shredded Chicken recipe. You could also boil or bake chicken and shred or chop for the meat part of the recipe.
Next boil spaghetti according to package instructions. Drain and set aside. Sauté an onion in butter and add Worcestershire sauce.
Combine all ingredients in a skillet and heat until melted and creamy. Pour into a casserole dish and serve.
See full recipes directions below for all measurements and step by step instructions. Other easy casseroles you might want to save for future reference include Biscuit Casserole or Chicken Tetrazzini.
See this recipe on Christy Jordan’s Meal Plan Monday at Southern Plate.
Use any type of pasta for a different texture and bite. Thick spaghetti, Vermicelli, Penne pasta and Rotini work well.
Use a half can of plain diced tomatoes and half can of rotel to turn down the spice. You can also drain and rinse the rotel tomatoes in the can to have a milder version.
Turkey can be used in place of chicken. This is a great way to use leftover cooked turkey or chicken!
Prepare in individual dishes to have a ready to go meal for lunch.
How to Serve
Great for a busy weeknight dinner because it takes only 30 minutes to prepare and cook.
Make ahead and reheat in the microwave or oven. You can reheat a whole casserole or individual portions on a plate or in a bowl.
This is an easy dish to carry to a tailgate, potluck, picnic or family celebration. It also works well for comfort food to take to a friend as they recover from a hospital stay, illness, or having a baby. It is a caring gesture for a grieving family or new neighbor.
Cook pasta in a large pot of salted, boiling water. Do not over cook or it will be too soft. You want a firm texture for the pasta so check it carefully during the final cooking time and remove from heat and drain.
Use Worcestershire sauce (NOT soy sauce.)
Sauté onions in butter or olive oil until thin and translucent.
Refrigerate or freeze leftovers in an airtight container to maintain freshness.
Be sure to save this Chicken Spaghetti with Rotel recipe to your favorite Pinterest Board so you can find it later!
Chicken Spaghetti With Rotel
- 1 lb. Velveeta Cheese
- 1 can Rotel Original Diced Tomatoes and Green Chiles – Drained (drained)
- 4 Tbsp Worcestershire Sauce
- 1 Onion (chopped)
- 1 stick Butter
- 1 16 oz. Package Thin Spaghetti
- 4 Cooked Chicken Breast, boneless (or Rotisserie Chicken)
- Cook spaghetti in a pot of boiling water.
- Melt butter in a deep skillet and saute onions for 3 to 5 minutes on medium high heat.
- Add Velveeta to onions in skillet (I cut Velveeta into chunks) and stir constantly until almost melted.
- Turn heat to very low.
- Add 1 can of drained Rotel tomatoes and about 4 tablespoons of Worcestershire Sauce.
- Add cooked, shredded chicken. (You can use rotisserie chicken).
- Add drained spaghetti.
- Turn heat to medium.
- Stir until heated and pour in a casserole dish. Serve and enjoy!