Ultra-Easy Chicken Spaghetti With Creamy Rotel And Velveeta

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Craving a comforting, cheesy, and oh-so-satisfying meal? Look no further than this easy chicken spaghetti recipe with Rotel and Velveeta! This dish is a family favorite for a reason – it’s simple to prepare, uses readily available ingredients, and delivers big on flavor.

Whether you’re a seasoned cook or just starting out in the kitchen, this recipe is perfect for you. With minimal prep time and straightforward instructions, you can whip up a delicious dinner that everyone will love in no time.

Rotel Chicken Spaghetti - Plain Chicken
Rotel Chicken Spaghetti – Plain Chicken

Ingredients:

1 (16-ounce) package spaghetti

  • 1 (10.5-ounce) can condensed cream of mushroom soup
  • ¾ pound processed cheese, like Velveeta, cubed
  • 1 (10-ounce) can Rotel diced tomatoes with green chilies (choose your preferred spice level)
  • 1 cup chopped green onion
  • 4 boneless, skinless chicken breast halves, cooked and shredded into bite-sized pieces

  • Optional Add-Ins:

    1 teaspoon dried oregano

  • ½ teaspoon garlic powder
  • ½ cup shredded cheddar cheese

  • Directions:

    1. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente (tender but still firm to the bite). Drain the spaghetti and set it aside.

    2. Make the Cheesy Sauce: In a large saucepan or Dutch oven, melt the cubed Velveeta cheese over medium heat. Slowly whisk in the cream of mushroom soup until smooth and well combined.

    3. Add Flavor: Stir in the Rotel tomatoes with green chilies (including the juices) and chopped green onion. If using, add the oregano and garlic powder for extra flavor. Season with salt and pepper to taste.

    4. Combine Everything: Once the cheese sauce is melted and creamy, remove the pan from the heat and stir in the cooked and shredded chicken. Gently fold in the cooked spaghetti until everything is evenly coated.

    5. Bake (Optional): Preheat your oven to 375°F (190°C) if you prefer a cheesy, bubbly top. Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the top with shredded cheddar cheese (optional) and bake for 15-20 minutes, until the cheese is melted and golden brown.

    6. Serve and Enjoy! Spoon the hot chicken spaghetti onto plates and garnish with additional chopped green onion or fresh parsley, if desired.

    Tips:

    For a richer flavor, use a combination of cream of mushroom and cream of chicken soup.

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.
  • To make this recipe vegetarian, simply omit the chicken and add an additional cup of your favorite cooked vegetables, such as broccoli or chopped bell peppers.

  • Nutrition Facts:

    (Please note that these are approximate values and can vary depending on the specific ingredients you use.)

    Serving size: 1 cup

  • Calories: 500-600 (depending on cheese and chicken)
  • Fat: 25-30g
  • Saturated Fat: 15-20g
  • Cholesterol: 70mg
  • Sodium: 800-1000mg (watch sodium content in canned soup)
  • Carbohydrates: 50-60g
  • Protein: 30-40g

  • Conclusion:

    This easy chicken spaghetti recipe with Rotel and Velveeta is a surefire crowd-pleaser. It’s perfect for busy weeknights, potlucks, or a comforting family dinner. With its creamy cheese sauce, flavorful tomatoes, and tender chicken, this dish offers all the deliciousness you crave without the fuss. So next time you’re looking for a satisfying and easy meal, give this recipe a try!

    FAQs:

    1. Can I use a different type of cheese besides Velveeta?

    Absolutely! You can substitute cheddar cheese, Monterey Jack cheese, or a combination of your favorites. Just be sure to use a good melting cheese for the best results.

    2. How can I make this recipe spicier?

    If you prefer a more pronounced kick, choose the “hot” variety of Rotel tomatoes with green chilies. You can also add a pinch of cayenne pepper or red pepper flakes to the cheese sauce.

    3. Can I use leftover rotisserie chicken in this recipe?

    Yes, using leftover rotisserie chicken is a great time-saving tip! Simply shred the chicken and add it to the sauce along with the cooked spaghetti.