Rotel Chicken Spaghetti Recipe
A comforting one-pot dish combining tender chicken, hearty spaghetti, and zesty Rotel tomatoes, perfect for busy weeknights.
Ingredients
- 1 whole Rotisserie chicken, meat removed and shredded
- 1 lb Spaghetti noodles
- 1 lb Velveeta cheese, cut into cubes
- 1 can (10.5-ounce) Cream of chicken soup
- 1 can (10.5-ounce) Cream of mushroom soup
- 1 can (10-ounce) Ro*Tel tomatoes, undrained
- 1 cup Frozen chopped onion, bell pepper, and celery blend
- ¼ cup Butter
- to taste Salt and black pepper
Instructions
- Preheat your oven to 350F.
- Remove the meat from the rotisserie chicken and chop it into bite-sized pieces.
- Cook the spaghetti noodles according to package instructions until al dente. Drain and set aside.
- In a large pot, melt the butter over medium heat. Add the frozen vegetable blend and simmer for about 5 minutes until tender.
Cooking
- Stir in the cream of chicken soup, cream of mushroom soup, undrained Ro*Tel tomatoes, and cubed Velveeta cheese. Whisk until the cheese melts and becomes creamy.
- Add the cooked, drained spaghetti and chopped chicken to the pot. Stir until well combined.
- Serve immediately or pour the mixture into a casserole dish and bake for 10 minutes.
Notes
- For a creamier sauce, ensure to use Velveeta cheese, as it melts smoothly.
- Pair with a fresh salad for a complete meal.
Nutrition
Calories: 550kcalCarbohydrates: 70gProtein: 35gFat: 20gSaturated Fat: 12gSodium: 900mgFiber: 3gSugar: 4g
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