First published August 4, 2020. Last updated April 24, 2025 for editorial improvements.
Table of Contents
🎥 Video: How to make chicken spaghetti
This cheesy chicken spaghetti with Rotel is a family favorite, loaded with gooey cheese, tender chicken, and Rotel tomatoes for a kick of flavor. It comes together in just 30 minutes so it's perfect for busy weeknights or back-to-school chaos. It even freezes like a dream—just check the storage section for tips.
🧾 Ingredients notes
Cooked, boneless chicken thighs work as well as boneless chicken breasts if you prefer them, or you can shred the meat from a rotisserie chicken. I've even used leftover turkey in place of the chicken during the holidays.
If you don't have cream of chicken soup you can use cream of mushroom soup, cream of celery soup, or cream of asparagus soup - they all work well. Or, make a homemade white sauce.
📖 Recipe
Southern Chicken Spaghetti with RoTel
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1.5 pounds chicken breast, or more if desired - boneless, cooked and shredded
- 16 ounces spaghetti, broken in 2-inch pieces
- 21.5 ounces cream of chicken soup, 2 10.75-ounce cans condensed soup
- 10 ounces diced tomatoes & green chilies
- 6 ounces cream cheese
- 3 cups Cheddar cheese, shredded - divided use (12 ounces)
- ¼ cup heavy cream, you can use milk if you prefer
- 1 cup frozen peppers and onions mixed, or use diced fresh
Instructions
- Cook the chicken breast, dice or shred it, and set aside.
- If using fresh onions and peppers saute them until soft in a skillet with a little olive oil or butter.
- Break the spaghetti into 2-inch pieces and cook until tender in boiling, salted water.
- Drain and set aside.
- Mix the soup, RoTel, and cream cheese in a microwave safe dish.
- Heat, stirring every minute, until the mixture is smooth and creamy.
- Stir in 2 cups of the shredded cheese.
- Stir until smooth. You may need to add some milk or cream to thin it down if it seems too thick.
- Stir the chicken into the cheese mixture.
- Stir the pasta, onions, and peppers into the chicken and cheese mixture. Make sure all the ingredients are covered with the cheesy sauce.
- Spoon into a greased 13x9-inch casserole dish.
- Top with remaining 1 cup shredded cheese.
- You may stop here, cover with plastic wrap then aluminum foil, and freeze for up to 3 months or refrigerate for 2 days before baking.
- Bake at 350F 20 minutes or until heated through and the cheese has melted.
- Let stand for 5 minutes or so before serving.
Notes
- Put plastic wrap, parchment, or waxed paper over the top before sealing with aluminum foil or the acids from the tomatoes will react with the aluminum and it will taste awful.
- You can skip the baking and just mix it all up in a skillet if you like.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
🍽️ Perfect pairings: what to serve with chicken spaghetti
Keep it easy by choosing a few of these great side dishes for chicken spaghetti and some classic southern fried pies for dessert.
Dinner plans solved!
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🍲 Southern casserole culture
Homemade chicken spaghetti casserole is one of my favorites. It's creamy, rich, gooey, and cheesy - everything the ultimate comfort food should be.
This wasn't one of those things that my mom made, though.
This is a recipe that came from one of my neighbors when my kids were growing up -- I guess she took pity on me and my nightly dinners for 10 people or more.
A large family requires lots of food!
She brought a foil covered pan of this comforting casserole to my door one afternoon when I was SO exhausted, SO ready to quit, and SO full of "woe is me" that I was ready to bust.
It changed my entire day.
It's that simple. One dish of comfort food, one knock at the door at the right time, and someone suddenly has the energy to go on with life. Someone feels cared about.
Isn't that what makes life worth living?
Jane says
I would serve this wit sauteed zucchini slices.
Susan says
I would serve this with some warm crescent rolls and a tomato, cucumber and red onion salad in a red wine and olive oil dressing seasoned with just salt and black pepper.
Tiffany ONeal says
That’s looks so yummy 🤤! I would serve a salad 🥗 or garlic green beans an garlic 🧄 toast. For dessert would be some warm chocolate chip cookies an vanilla ice cream either on top or side!
Theresa Teague says
I would serve this with soft buttery breadsticks.
Toni Pope Sprouse says
I would serve this yummy dish with a side of sauteed mushrooms!
Richard A Swain says
I would serve this with a side salad
Lisa says
This was surprisingly very good. I wasn't sure we'd like the Rotel but it gave it a kick we enjoyed. We serve this with noodles, a tossed salad and french bread.
Virginia McKenzie says
With your recipe of Chicken Spaghetti I would serve a tossed salad with Italian dressing. The crunch of the salad would be very pleasing to the palate with the Chicken Spaghetti.
Jimmy Dooley says
I serve this with a platter full of Garlic bread, only way to go! I love this stuff, fantastic!
M C Boles says
I serve with a Broccoli salad or whatever I have in veggie drawer!
Terrie Salisbury says
I would serve this with nice flaky crescent rolls with toss salad loaded with different veggies and give people’s choice of dressing.
MrsSW says
I would have never thought to put Rotel in chicken spaghetti but it certainly would give the dish some zip. Fruit served in some fashion would cool the spiciness.
Thanks for sponsoring this giveaway.
Sheila
Patricia Morrow says
For the Southern Chicken Spaghetti with RoTel dish, I would choose a Kale salad, sourdough rolls, and apple pie for dessert.
Charly LEMONS says
I would serve this with an herbed garlic bread and a cucumber salad
Jackie Duncan says
I would serve garlic French toast and a simple green salad. Yum
Deb says
I would serve this with a Caesar salad and garlic bread! Delicious!
Judi W says
I would serve this with a salad and some garlic bread.
Melissa says
I'd serve this with a salad and maybe try out your drop biscuit recipe.
Linda V Youngs says
I love this recipe!! I serve it with a large veggie salad and breadsticks!!
Sherri Rochester says
#ohmyyum The hubby loves this. I think next time I will add pinto beans to the mix!
I'd serve cornbread muffins with this.
Taking it to Church this Sunday for monthly potluck! LOVE your recipes!