Creamy Rotel chicken spaghetti casserole is the definition of classic comfort food. Rich, cheesy, and baked until bubbly, this dish brings together tender chicken, perfectly cooked pasta, and that unmistakable Rotel flavor that adds just the right amount of warmth and tang. It’s a family favorite for good reason.
The sauce is what makes this casserole shine. Cream of chicken soup and cream cheese create a smooth, velvety base, while milk loosens everything just enough to coat every strand of spaghetti. The Rotel tomatoes with green chiles cut through the richness with a gentle heat and brightness that keeps the dish balanced.
This recipe is also wonderfully practical. It comes together quickly, uses simple pantry staples, and feeds a crowd with ease. Whether you’re making it for a weeknight dinner, a potluck, or freezer-friendly meal prep, it’s reliable, filling, and always well received.
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Baked until lightly golden and bubbling, this casserole is best served warm, straight from the oven. A short rest before serving allows the sauce to settle, giving you creamy slices that hold together beautifully.
Servings and Timing
- Yield: 6–8 servings
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Ingredients
- 12 oz spaghetti, cooked and drained
- 2 cups cooked chicken, shredded or cubed
- 1 can (10 oz) Rotel tomatoes with green chiles, undrained
- 1 can (10.5 oz) cream of chicken soup
- 8 oz cream cheese, softened
- 1½ cups shredded cheddar cheese
- ½ cup shredded Monterey Jack or Colby Jack cheese
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
Optional
- Chopped parsley or green onions, for garnish
Instructions:
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