On weeknights when the schedule feels endless, pulling together a family dinner that everyone loves can be a game-changer. Creamy Rotel Chicken Spaghetti Casserole fits right into that routine. It blends tender spaghetti with shredded chicken and a spicy kick from Rotel tomatoes all enveloped in a rich, cheesy sauce. Its bubbly, golden finish straight from the oven makes it feel special without much effort.
This casserole serves a crowd of eight. It is perfect for leftovers that reheat beautifully for lunch the next day. Busy moms appreciate how it uses simple pantry staples and cooked chicken. This saves precious time. Guests always rave about the creamy texture and subtle heat. That keeps it coming back as a favorite.
Why We Love This Recipe
- Family Favorite: This casserole brings everyone to the table with its cheesy, comforting layers that satisfy picky eaters.
- Quick Assembly: Using pre-cooked chicken means dinner is ready in under an hour. It is ideal for hectic evenings.
- Versatile Flavor: The mild spice from Rotel adds excitement without overwhelming. Optional veggies boost nutrition.
- Make-Ahead Friendly: Prepare it earlier in the day and bake fresh for effortless weeknight meals.
Creamy Rotel Chicken Spaghetti Casserole
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
A comforting, creamy casserole featuring spaghetti, tender chicken, Rotel tomatoes with green chilies, and a cheesy sauce, baked until bubbly and golden.
Ingredients
- 16 ounces spaghetti, broken into 2-inch pieces
- 1.5 pounds cooked chicken breast, shredded or cubed
- 2 (14.5 ounce) cans condensed cream of chicken soup
- 1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained
- 6 ounces cream cheese, softened
- 3 cups sharp cheddar cheese, shredded (divided)
- ¼ cup heavy cream (or milk)
- 1 cup mixed bell peppers and onions, diced (optional, sautéed)
Instructions
- Cook the spaghetti according to package directions until tender. Drain well and set aside.
- If using fresh bell peppers and onions, sauté them in a little butter until soft; set aside.
- In a large microwave-safe bowl or pot, combine the condensed cream of chicken soup, undrained Rotel tomatoes, and softened cream cheese. Heat gently, stirring every minute, until the mixture is smooth and creamy.
- Stir in 2 cups of the shredded cheddar cheese until completely melted and smooth. If the sauce appears too thick, thin it slightly with the heavy cream or milk.
- Add the cooked chicken and the sautéed bell peppers and onions (if using) to the cheese sauce. Stir to combine thoroughly.
- Gently fold in the cooked spaghetti, ensuring every strand is coated in the creamy sauce.
- Transfer the mixture to a greased 13×9-inch casserole dish. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
- Bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until the casserole is bubbly and the cheese topping is golden brown. Let rest a few minutes before serving.
Notes
- This recipe uses cooked chicken; rotisserie or leftover chicken works well.
- For a spicier version, use hot Rotel tomatoes.
- The bell peppers and onions are optional but add extra flavor and texture.
Ingredients to make Creamy Rotel Chicken Spaghetti Casserole
These ingredients come together for a hearty, flavorful casserole. The cream cheese and cheddar create a silky sauce that clings to every bite of spaghetti. Opting for quality shredded cheese and undrained Rotel ensures the best texture and zesty taste.
- Spaghetti – the base that soaks up the creamy sauce for tender, satisfying strands.
- Cooked chicken breast – shredded or cubed for easy mixing; rotisserie or leftovers work perfectly.
- Condensed cream of chicken soup – provides a rich, savory foundation without extra effort.
- Rotel diced tomatoes with green chilies – adds a mild spicy kick and moisture; use hot variety for more heat.
- Cream cheese – softens into the sauce for ultimate creaminess.
- Sharp cheddar cheese – shredded and divided for melting into the mix and topping with golden bubbles.
- Heavy cream – thins the sauce if needed; milk is a lighter swap.
- Mixed bell peppers and onions – optional sautéed addition for fresh color and subtle crunch.
How to Make Creamy Rotel Chicken Spaghetti Casserole
Step 1: Cook the Spaghetti
Prepare 16 ounces of spaghetti by breaking it into 2-inch pieces. Cook according to package directions until tender. Drain well to remove excess water. This prevents a soggy casserole. Set the pasta aside while you prepare the sauce.
Step 2: Sauté the Vegetables
If using the optional 1 cup of diced mixed bell peppers and onions, sauté them in a little butter over medium heat. Do this until soft and fragrant. This step adds extra flavor and texture to the dish. Set them aside to cool slightly before incorporating.
Step 3: Prepare the Cheese Sauce Base
In a large microwave-safe bowl or pot, combine 2 cans of condensed cream of chicken soup. Add the undrained 10-ounce can of Rotel diced tomatoes with green chilies. Include 6 ounces of softened cream cheese. Heat gently in the microwave. Stir every minute until the mixture becomes smooth and creamy without boiling.
Step 4: Melt in the Cheese
Stir 2 cups of shredded sharp cheddar cheese into the warm sauce. Do this until it melts completely for a velvety consistency. If the sauce feels too thick, thin it with ¼ cup of heavy cream or milk. Stir until just right. This ensures even coating for the pasta and chicken.
Step 5: Combine Chicken and Veggies
Add 1.5 pounds of cooked, shredded or cubed chicken breast to the cheese sauce. Include the sautéed bell peppers and onions if using. Stir everything thoroughly to distribute the flavors evenly. The chicken should be fully coated in the creamy mixture.
Step 6: Fold in the Spaghetti
Gently fold the cooked spaghetti into the sauce. Make sure every strand is well coated without breaking the pasta. This step binds all the components together for a cohesive casserole. Taste and adjust seasoning if desired before transferring.
Step 7: Assemble and Bake
Transfer the mixture to a greased 13×9-inch casserole dish. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly on top. Bake in a preheated 350°F oven for 20-30 minutes. Do this until bubbly around the edges and the cheese is golden brown. Let it rest a few minutes to set before serving.
Pro Tips for Success
- Use Cooked Chicken: Opt for rotisserie or leftover chicken to skip extra cooking time. This keeps the dish juicy.
- Soften Cream Cheese: Let it sit at room temperature first for smooth melting without lumps in the sauce.
- Don’t Skip Draining: Always drain the spaghetti well to avoid a watery casserole texture.
- Adjust Spice Level: Choose hot Rotel for bolder heat, or mild for family-friendly mildness.
How to Serve Creamy Rotel Chicken Spaghetti Casserole
Garnishes
I like to sprinkle fresh chopped green onions or cilantro over the top right after baking. This adds a bright, herby contrast that cuts through the richness. A dollop of sour cream adds a cool tang. Sliced jalapeños bring extra crisp heat if your crowd enjoys spice. These simple touches make each serving feel fresh and inviting.
Side Dishes
Pair this casserole with a crisp green salad dressed in a light vinaigrette. This balances the creamy cheese. Steamed broccoli or a simple corn on the cob provides colorful, tender veggies. They complement the subtle spice. I often add garlic bread for soaking up any extra saucy goodness on the plate.
Creative Ways to Present
Spoon portions into individual oven-safe bowls before the final bake. This creates a cozy, personalized look that’s golden and bubbly. Layer it family-style in the dish with extra cheese melted on top for that irresistible pull. For gatherings, serve slices from the casserole with toothpicks as appetizers. This turns it into a shareable hit.
Make Ahead and Storage
Storing Leftovers
I store any remaining Creamy Rotel Chicken Spaghetti Casserole in an airtight container in the refrigerator. It keeps well for up to 3-4 days. Cover it tightly to maintain the creamy texture and prevent drying out. This makes it easy to portion for quick lunches during the week.
Freezing
For longer storage, portion the unbaked or baked casserole into freezer-safe dishes. Wrap securely before freezing for up to 2 months. Thaw overnight in the fridge when ready to use. Then bake or reheat as directed. Freezing works best before adding the final cheese topping to avoid sogginess.
Reheating
Reheat leftovers in the oven at 350°F covered with foil for 15-20 minutes. This keeps it moist and bubbly. For faster meals, use the microwave in short bursts. Stir halfway, but add a splash of milk to restore creaminess. The foil method helps prevent the edges from over-browning while warming evenly.
