Ro-tel Chicken Spaghetti

"Easy, Easy, Easy!!! I got this recipe from an Aunt who made it for a family reunion. It has a great flavor and makes alot. Very Good! Does not include cooking time for the chicken."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by robhamilton.73 photo by robhamilton.73
photo by robhamilton.73 photo by robhamilton.73
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Ang11002 photo by Ang11002
Ready In:




  • In a bowl mix together the soup, broth& Ro-tel tomatoes.
  • In a 13x9 greased casserole dish layer as follows: Spaghetti, Chicken, Soup mix, Cheese.
  • Bake in a preheated 350 degree oven until heated through and cheese melts about 30-45 minutes.
  • As soon as you remove from the oven stir to mix well, adding salt and pepper to taste.

Questions & Replies

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  1. Maureen W.
    Would elbow macaroni work in place of the spaghetti?
  2. Teresa M.
    Never mind, I found the answer.
  3. Teresa M.
    Do you cook the spaghetti before you put it in the oven?


  1. LonghornMama
    Easy, fast, and everyone loved it! A friend brought us this dish as a frozen casserole which we thawed and baked before serving. My kids loved it so much I had to find the recipe! We call it queso spaghetti. With regular Rotel it was great. I'd suggest using mild Rotel if making for people who prefer a milder flavor. Used the mushroom variety of recipe #360192 and it worked great. Thanks for sharing the recipe! Update: I have made this several times. If I'm cooking chicken breasts for this recipe, I boil the spaghetti in the hot broth after removing the chicken. Adds a lot of flavor.
  2. elgoose
    I changed this around a bit -- it's a great way to get rid of leftover pasta. I used shredded mozzarella instead of Velveeta, and plain old diced tomatoes instead of Ro-tel. Going for the pseudo-Italian, and it worked great! Goes in the file for "what to do with the leftovers."
  3. Sunshynetoo
    I used 2 large cans of white chicken and a 12 oz. bag of shredded cheddar cheese instead of the chicken breasts and Velveeta. Very tasty and easy. We really enjoyed. 8-)
  4. Judith J.
    I loved this recipe...I substituted the Velveeta cheese with 12 oz. mild cheddar cheese, (shredded). Instead of chicken breasts, I used 1-2 large cans of Costco's chicken breasts (packed in water). I cooked it for myself, so I made it in two casserole dishes. Baked one and ate it all myself. The other one, I put in the freezer BEFORE baking. One week later, I thawed it, then baked it as directions said. Yummmmm !!!
  5. tudaan
    I give this recipe 5 stars for taste, but the recipe itself has issues. It needs to be better written.<br/><br/>Mainly it just needs measurements. 1 can of something is not a measurement. Is it a 10 ounce can or a 14 ounce can?<br/><br/>There needs to be a poundage listed for the chicken. How about 1 and 1/2 pounds instead of 4-6 breasts. I only had tenderloins on me at the time and I just estimated the number needed. If there was a poundage listed I would have no doubts how to make it.


  1. Bobtail
    My intentions were to make this and freeze part of it in individual servings to have later when the weather is cold and dreary. BUT, I doled it out between my family and myself, so none goes in the freezer, this time. I prepared as directed, only subbing rotini pasta instead of spaghetti. I always forget at least one item on my grocery list and this time it was spaghetti. So I used 12 oz of rotini and followed the instructions as directed by the recipe. It was so good and I believe it would even be better if I had used spaghetti. I think that 12 oz of rotini was too much for the sauce mix, so if I had reduced the amount of rotini pasta that would have definitely helped, but I really recommend not subbing if you can help it. Loved the cheesiness of the sauce and the little bite of heat from the mild Ro-tel tomatoes. Just creamy goodness and definitely comfort food. This is on the weekend schedule to cook again and freeze part of it. BTW, the family gave it a thumbs up too. Thanks for a keeper Anita Harris!
  2. Karen Y.
    I used corn tortillas instead of spaghetti to fit the Mexican theme. I have also done like the first person and used mozzarella cheese with spaghetti to make it italian.
  3. Zachs Mom 2000
    I loved this chicken spaghetti! It was so simple and so yummy. My husband even commented on how good it was. I used cream of chicken soup instead of cream of mushroom. I will definitely make this again!
  4. Memybigmouth
    Oh my! Where are the 10 stars when you need em'. This recipe is fantatic. It has tons of flavor, is relatively inexpensive to make, makes enough for a crowd of people and so easy to prepare. I made this mid morning and although it made huge casserole dish full, my family of 5 ate the whole thing by the end of the day. The only thing I did different was use 1 can of cream of chicken soup instead of the cream of mushroom, as my husband detest mushrooms. Thanks so much for submitting this recipe. It is now a weekly meal here at our home.
  5. trisha0512
    All my kids loved this, I have 6 kids so it's hard to please them all at once :). I used cream of chicken soup instead of cream of mushroom and Cambells Cheddar Cheese Soup instead of Velveeta and a can of Roasted Garlic and Onion Tomatoes it was a big hit at our house!



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