Chicken Spaghetti with Rotel

A slice of cheesy chicken spaghetti with Rotel and cheddar.

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Classic Southern chicken spaghetti made with Rotel diced tomatoes and green chilies, chicken, cream of chicken soup, and plenty of cheese.


Units Scale
  • salt for the pasta water
  • 1 pound dry spaghetti noodles, broken in half
  • 4 cups fully cooked shredded or diced chicken*
  • 2 cans cream of chicken soup
  • 1 10ounce can Rotel diced tomatoes and green chilis DO NOT DRAIN
  • 3 cups shredded cheddar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese for topping


  1. Preheat oven to 350℉.
  2. Grease a 9×13 baking dish.
  3. Cook the spaghetti noodles in salted boiling water to al dente. Cook them according to package directions. Drain. Do not rinse.
  4. Meanwhile, combine the chicken, cream of chicken soup, Rotel, 3 cups of cheddar, and the spices in a large bowl.
  5. Once the noodles are cooked and drained, add them to the bowl and mix until well combined.
  6. Spread the mixture into the prepared 9×13 baking dish.
  7. Top with remaining cheddar.
  8. Bake uncovered at 350℉ for about 30 minutes, until golden and bubbly.


*Use poached chicken or shredded rotisserie chicken. Or leftover roasted or grilled chicken. You need a whole rotisserie chicken or 2 pounds of boneless, skinless, poached chicken.

  • Use leftover Thanksgiving turkey instead of chicken.
  • You can use cream of mushroom or cream of celery soup if you prefer.
  • Use mild, original, or spicy Rotel.