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Easy Rotel Chicken Spaghetti
This easy Rotel chicken spaghetti recipe with shredded chicken, Rotel, Velveeta, and cheddar cheese is an easy family meal.
Ingredients
Instructions
Cook spaghetti
- Step 1
Preheat oven to 350ºF (177ºC). Boil spaghetti in a large pot until al dente, according to package directions (break the noodles in half if desired). Drain and set aside.
Make Rotel cheese sauce.
- Step 2
In the large pot, heat the Rotel, cream of mushroom soups, half of the shredded cheddar (1 cup), Velveeta, onion powder, garlic powder, and salt on medium to medium-high heat until the cheese melts, stirring constantly. Turn off the heat.
Combine ingredients.
- Step 3
Stir in the shredded cooked chicken breast and cooked spaghetti noodles a little bit at a time.
Bake.
- Step 4
Pour the mixture into a lightly greased 9x13 baking dish. Top with the remaining cheddar cheese. Bake for 25 to 30 minutes or until heated through.
Tips & Tricks
Per serving
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