Easy Rotel Chicken Spaghetti

Creamy chicken spaghetti made with Rotel tomatoes and Velveeta Cheese. This easy chicken spaghetti recipe is ready in 30 minutes and packed with magnificent flavor.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350F. Remove the meat from the chicken and rough chop into bite-sized pieces. Set aside.

Step 2

Cut the cheese into squares and set aside.

Step 3

Boil spaghetti noodles per instructions on the package. Add 1-2 teaspoon salt to water, if desired. Use a large pot to boil spaghetti noodles; at least a 5-quart pot and stir frequently while boiling! Drain the noodles when they are cooked.

Step 4

While the spaghetti is cooking, add the butter to a 5-quart pot and melt over medium heat. Once melted, add the chopped onion, bell peppers, and celery. Simmer for about 5 minutes, then add both soups, tomatoes, cubed cheese, and black pepper. Stir with a whisk until the cheese is completely melted.

Step 5

Add the cooked, drained spaghetti and the chicken to the pot with the cheesy rotel mixture. Stir well.

Step 6

Serve immediately! Alternatively, you could pour the Rotel chicken spaghetti into a large casserole dish and bake uncovered at 350 for 10 minutes to get it nice and hot. However, baking it may thicken it up more. If this happens, add a small amount of milk or chicken broth to create a more creamy texture.

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