This cheesy chicken spaghetti with Rotel is a family favorite, loaded with gooey cheese, tender chicken, and Rotel tomatoes for a kick of flavor.
Table of Contents
🎥 Video: How to make chicken spaghetti
Watch how it comes together in just 30 minutes - 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 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?
Maureen Foster says
I always make this ahead of time so I can have dinner on the table quick for those busy nights. Any pasta dish is filling so a nice salad with all the necessary veggies is a great way to finish off this meal. Look forwrd to having this when the holidays get hectic.
Pat Constsntino says
This would be good with broccoli and some applesauce on the side.
Pat Co stantino says
I definitely would service a lettuce salad with tomatoes, cucumbers, pepper, black olives and croutons.
Helen Reynolds says
Sounds delicious! I would serve this with fresh green and some corn on the cob with butter and a fresh salad.
Tiffani Crawford says
Would be great with a simple garden salad or with roasted zucchini and squash.
Carol says
I would have a crisp green salad, cubed avocado, and tortilla chips alongside this dish.
Pat B says
I would serve this with a green salad and fresh baked breadsticks. A stick to the ribs meal on a cold night.
linda ledesma soto says
My late husband used to make HIS version of this same dish! His was really good too. I think I would use thighs. I love the juicyness of these parts of the chicken or maybe mix it up with breasts & thighs. I love to feed my neighbors!! I think a lucious garlic bread would pair wonderfully with this & as before a nice side salad with a drizzle of lemon & vinegar or a good balsamic...Mouth watering already...thanks again for all the scrumptious feasts...
Gloria says
The recipe itself is filling, but would serve with a garden salad, garlic toast, and a tall glass of sweet tea with lemonade.
Patti says
I actually make a chicken spaghetti with Rotel, but has a lot more ingredients. I've made large amounts for birthdays, baptisms, etc. My kids always want green beans with it that have been seasoned with salt, pepper, and onions sauteed with bacon and butter.
Pat D says
I'd serve this with a tangy five bean salad.
claire de lun says
Cheese and heavy cream...done!!! Always love anything with it...Totally delish...
I would serve this with broccoli and kale salad, with some lemony dressing. Gosh, I am just salivating thinking of it. Glad that it is a slow cooker. The best invention for people who does not have a lot of time to spend in the kitchen.
Denise says
A generous slab of a heavy, dense homemade bread for mopping up the juices.
Monrita Bernard says
This was a huge hit when I made it and there was so much we could freeze it for a few meals❤️
I MF I had to choose something to serve it with it would be probably mashed potatoes!
But it was so good by itself too!!!
Tommie Ford says
I would serve this with bacon and onion seasoned fresh greens beans and toasty garlic bread.
MH says
Wow, you don't really need much else with this. I'd serve with a crusty bread and green salad. Simple and a make ahead recipe!
Kathy Schloemer says
I will be serving this with garlic bread and a side salad
Penny says
I would serve this with some garlic rolls and a lovely green salad with french dressing.
Shannon McNear says
Haven't made chicken spaghetti in a long time but I need to, again! I'd serve it with green beans or a green salad. 🙂
JANE OWEN says
I have not made this yet but definitely plan too soon and when I do I will serve it with garlic bread.