This Chicken Spaghetti with Rotel and Velveeta is a delightful combination of creamy pasta, tender chicken, and a touch of spice from the Rotel. The rich Velveeta cheese melts perfectly over the casserole, creating a cheesy and comforting dish your family will love.
- Ingredients:
- 2 cups cooked chicken, shredded
- 1 can (10 oz) Rotel diced tomatoes with green chilies, drained
- 1 package (16 oz) spaghetti
- 1 block (8 oz) Velveeta cheese, cubed
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Directions:
- Preheat the oven to 350°F (175°C).
- Cook the spaghetti according to the package directions, drain and set aside.
- In a large pot, melt butter over medium heat. Add the garlic and onion powder, and cook for 1-2 minutes.
- Stir in the Rotel, cream of chicken soup, sour cream, and milk. Mix until combined and heated through.
- Add the shredded chicken to the pot and stir to combine.
- Once the mixture is well combined, add the cooked spaghetti to the pot and stir until all ingredients are incorporated.
- Transfer the spaghetti mixture into a greased 9×13-inch baking dish.
- Top with cubed Velveeta cheese.
- Bake for 20-25 minutes or until bubbly and golden brown on top.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 520 kcal | Servings: 6 servings
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