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Easy Rotel Chicken Spaghetti

Easy Rotel Chicken Spaghetti

This easy Rotel chicken spaghetti recipe with shredded chicken, Rotel, Velveeta, and cheddar cheese is an easy family meal.

Author: Kelsey Smith

Meal Type: American

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 8 serving

Calories: 648 kcal per serving

Ingredients

  • 16 ounce - spaghetti
  • 1 can - Rotel Original Diced Tomatoes & Green Chilies
  • 2 cans - cream of mushroom soup
  • 2 cup - cheddar cheese
  • 8 ounce - Velveeta Original
  • 1 teaspoon - onion powder
  • 1 teaspoon - garlic powder
  • ½ teaspoon - salt
  • 2 pound - chicken breast

Instructions

  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.
  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.
  3. Stir in the shredded cooked chicken breast and cooked spaghetti noodles a little bit at a time.
  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.

Nutrition

Energy: 648 kcal | Total Fat: 30 g | Saturated: 13 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 124 mg | Total Carbs: 45 g | Fiber: 2 g | Sugars: 4 g | Proteins: 48 g | Sodium: 1,164 mg | Polyunsaturated: 4 g | Monounsaturated: 7 g

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