Chicken Spaghetti

You've found your new favorite dinner recipe — chicken spaghetti with Rotel! This delicious meal is made with a combination of flavorful ingredients like creamy Velveeta, tender chicken breasts, and zesty Rotel tomatoes. The end result is a hearty casserole that's perfect for family dinners or as a meal prep option for busy weeknights!

Prep Time45

Cook Time30

Total Time1 15

Course: Dinner

Cuisine: Mexican

Keyword: chicken dinner

Servings: servings

Calories: 571kcal

Author: Laura

Equipment

large pot
Oven safe skillet
9 x 13 Baking Dish
Grater
Spatula

Ingredients

2-3 medium chicken breasts yields roughly 2 cups of cooked, diced chicken
4 Tablespoons butter
1 small white or yellow onion diced
2 garlic cloves minced
1 red pepper diced
1 yellow onion diced
1 cup sliced baby bella mushrooms
4 Tablespoons flour
1 cup chicken broth
¼ cup heavy whipping cream
¾ cup milk
4 ounces cream cheese cubed
1 ½ cups white cheddar cheese grated & divided - about 3 ounces
4 ounces Velveeta cheese cubed
10 ounces Rotel diced tomatoes and green chiles
16 ounces spaghetti noodles
salt and pepper to taste
fresh parsley for garnish

Instructions

Preheat the oven to 350 degrees F.
Cook and dice chicken. Stovetop method: slice the chicken breasts longwise and cook in olive oil on the stove for 5-6 minutes per side, until the internal temperature is 165 degrees. Oven method: follow these instructions.
Once the chicken is cooked and cooled, dice into small pieces and set aside.
While chicken is cooking, bring a large pot of salted water to boil. Cook the spaghetti noodles according to the package. Drain and set aside.
Meanwhile, in an oven safe skillet or pot, melt butter on high heat. Then add the onion, garlic and peppers. Cook until soft, about 6 minutes. Then add the mushrooms to the dish and saute for another 2-3 minutes, until they are cooked.
Reduce heat to medium, and sprinkle the flour over the vegtables and stir for about 2 minutes until browned and bubbly.
Slowly add the chicken broth to the skillet, stirring constantly.
Then add the milk and cream slowly to the mixture, stirring constantly.
Allow the sauce to simmer for 4-5 minutes, until thickened.
Reduce the heat to low. Stir in the Velveeta, cream cheese and 1 cup of cheddar cheese until they are melted. Add salt and pepper, if needed.
Remove from heat, and add the chicken to the sauce. Then add the noodles and stir until combined.
Sprinkle the rest of the cheddar cheese on top.
Place the oven-safe dish (or if you don't have an oven-safe pan, transfer everything to a greased 9x13 pan) in the oven on 350 degrees and bake for 30 minutes, until lightly browned and bubbly.
Turn on the broiler for the last 5-6 minutes of cooking to get a crispy top layer. Watch carefully so it doesn't burn.
Sprinkle fresh parsley on top before serving.

Notes

You could use store-bought rotisserie chicken for this recipe.
Use block cheddar cheese and grate with a box grater for better melting. Pre-shredded cheese has a coating that keeps the cheese from melting well.

Nutrition