Southern Chicken Spaghetti with Rotel

Chicken spaghetti shown in a white bowl with a red and white stripped towel in the background.

5 from 1 vote

Southern Chicken Spaghetti is a loved creation that combines the heartiness of pasta with the goodness of chunky tender chicken cooked in a thick cheesy sauce that satisfies and never disappoints. This casserole is a favorite and is requested often. It's the ultimate comfort food your whole family will love.

Prep Time20

Cook Time25

Course: dinner, Main Course

Cuisine: American, Southern

Servings: servings

Calories: 370kcal

Author: Gina Abernathy

Ingredients

2 pounds Chicken Breasts or Chicken Tenders boneless, cut into bite-size chunks
2 tablespoons Butter
1 (16oz.) package Spaghetti Noodles
1 (10oz.) can Rotel Tomatoes undrained, (diced tomatoes with green chilies)
2 (10.5 oz) cans Cream of Mushroom Soup
1 (16 oz.) package Velveeta Cheese cut into cubes
4 ounces Cream Cheese
1 teaspoon each Garlic powder and Onion Powder
1 cup Shredded Sharp Cheddar Cheese

Instructions

In a large pot, cook spaghetti until al dente, following the package instructions. Drain and set aside.
While the pasta is cooking, cook the chicken. Melt butter in a large skillet over medium heat, then add bite-size raw chicken pieces. Cook the chicken for about 10-12 minutes until it is no longer pink.
Preheat the oven to 350°F. Lightly grease a 13×9-inch baking dish with nonstick cooking spray.
Add the Rotel, cream of mushroom soup, Velveeta cheese, cream cheese, and seasonings to the skillet with the chicken. Heat the mixture over low heat, stirring constantly, until the cheeses have melted and the ingredients are well combined.
Add the cooked spaghetti, stir well, and transfer to the prepared casserole dish, spreading it out evenly. Top with shredded cheese.
Bake for about 25 minutes or until it is heated throughout and bubbly.
Remove from the oven and serve immediately.

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