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clear pyrex dish of baked chicken spaghetti with a metal serving spoon
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4.75 from 4 votes

Chicken Spaghetti with Rotel

Cheesy chicken spaghetti with Rotel is classic comfort food. Pasta is tossed with shredded chicken, cheese and Rotel tomatoes then baked until melted.
Course Main Courses
Cuisine American
Prep Time 27 minutes
Cook Time 20 minutes
Servings 6 people
Calories 329kcal
Author Lisa B.

Ingredients

  • 2 pounds chicken
  • 2 teaspoons salt divided
  • 16 ounces uncooked spaghetti noodles
  • 1/2 cup unsalted butter
  • 1 large green bell pepper diced
  • 1 large onion diced
  • 10 ounces Rotel tomatoes
  • 8 ounces Velveeta cheese
  • 1 cup shredded cheddar cheese

Instructions

  • Fill a 12-quart stock pot 2/3 full with water. Bring the water to a boil.
  • Add one teaspoon of the salt.
  • Carefully place the chicken in the boiling water. Reduce the heat to medium and boil until chicken is cooked through, about 20 minutes. Remove the chicken from the pot and set aside to cool, but don’t discard the water. Once the chicken is cool enough to handle, pull it apart and shred it.
  • Bring the water back to a boil. Add the remaining teaspoon of salt. Add the spaghetti and cook the noodles according to package directions. Before draining the pasta, ladle out one cup of the cooking water and set aside. Drain the pasta.
  • In the same pot, melt the butter over medium heat. Sauté the bell pepper and onion until tender, about 5-7 minutes.
  • Chop the Velveeta into smaller pieces and add it to the pot. Pour in the Rotel tomatoes with juice.
  • Add the pasta and shredded chicken. Stir everything to combine. If the mixture seems too thick, add a little bit of the reserved cooking water to thin it out.
  • Preheat the oven to 350 degrees.
  • Spread the pasta mixture into the bottom of one 9 x 13 x 2-inch casserole dish or two 8 x 8-inch casserole dishes.
  • Top the chicken spaghetti with the shredded cheese. Bake for 20-30 minutes until the cheese is melted and the casserole is cooked through.

Video

Notes

Storage. Leftover cooked chicken spaghetti should be covered or placed in an airtighton container and refrigerated within two hours. It can be stored in the refrigerator for up to five days.
Freezing. Cover the uncooked chicken spaghetti with a layer of aluminum foil.  Chicken spaghetti with Rotel can be frozen for up for six months. Thaw before cooking.
Reheating. Individual portions can be reheated in the microwave for 1- ½ minutes, depending on your altitude and microwave model. If you are reheating a large portion, cover the casserole dish with foil to prevent the chicken spaghetti from drying out and bake in a 250 degree oven for 30 minutes until heated through.

Nutrition

Serving: 1serving | Calories: 329kcal | Carbohydrates: 25g | Protein: 26g | Fat: 14g | Saturated Fat: 6.9g | Cholesterol: 88mg | Sodium: 1063mg | Potassium: 530mg | Fiber: 2.7g | Sugar: 5.6g | Vitamin A: 16IU | Vitamin C: 27mg | Calcium: 18mg | Iron: 10mg