Easy Creamy Chicken Spaghetti Recipe
Creamy, cheesy baked chicken spaghetti—comfort food made easy with rotisserie chicken, Velveeta, and Rotel. Perfect for family dinners and make-ahead meals.
Equipment
- Large pot
- Skillet
- 9x13-inch baking dish
- Mixing spoon
Ingredients
- 2 cups cooked chicken shredded (rotisserie or pre-cooked)
- 8 oz uncooked spaghetti
- 1 can 10.5 oz cream of mushroom soup
- 1 can 10.5 oz cream of chicken soup
- 1 can 10 oz Rotel (diced tomatoes with green chilies)
- 1/2 cup chicken broth
- 1/2 medium onion finely chopped
- 1/2 green bell pepper chopped (optional)
- 2 cups shredded cheddar cheese divided
- 1 cup Velveeta cubed
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Preheat oven to 350°F (175°C).
- Cook the spaghetti in salted boiling water until al dente. Drain and set aside.
- In a large skillet, sauté onion and bell pepper until soft. Stir in garlic powder and paprika.
- Add Rotel, both soups, chicken broth, and Velveeta. Stir on medium heat until cheese is melted and sauce is creamy.
- Mix in the shredded chicken and cooked spaghetti until evenly coated.
- Transfer to a greased 9x13 baking dish. Sprinkle remaining cheddar cheese on top.
- Bake uncovered for 25–30 minutes, until bubbly and golden.
- Garnish with chopped parsley, if desired, and serve hot.
Notes
Use rotisserie chicken to save time.
Can be made ahead and refrigerated up to 2 days before baking.
Freezes well for up to 3 months.