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This Creamy Rotel Chicken Spaghetti Bake is a cheesy, comforting casserole perfect for weeknight dinners or potlucks. Tender chicken, pasta, Rotel tomatoes, and creamy sauce come together for a crowd-pleasing meal your whole family will love. This meal is great for those busy weeknights!
Whether you add the chicken or keep it meatless, this baked spaghetti recipe is simple, flexible, and always a hit.
Why You’ll Love This Recipe
- Simple ingredients and easy assembly.
- Cheesy, creamy flavor with a hint of spice from Rotel tomatoes.
- Great for feeding a crowd or meal-train dinners.
- Perfect as leftovers or make-ahead casserole.
Ingredients You’ll Need
- Angel hair pasta
- Cream of chicken soup
- Cream of mushroom soup
- Rotel diced tomatoes with green chiles
- Plain greek yogurt or Sour cream (we prefer greek yogurt over of sour cream)
- Cooked chicken (optional) Rotisserie or left over chicken breast work great!
- Parmesan cheese
- Mexican-blend shredded cheese
Equipment Needed
- 9×13 baking dish – To bake the casserole until hot and bubbly.
- Large pot – For cooking the spaghetti noodles.
- Large mixing bowl – To combine the sauce and pasta before baking.
How to Make Creamy Rotel Chicken Spaghetti Bake
This casserole starts by cooking the spaghetti to al dente and mixing it with tender shredded chicken, Rotel tomatoes, creamy soup, shredded cheddar, and flavorful seasonings. Spread the mixture into a prepared baking dish, top with remaining cheese, and bake until golden and bubbly. The result is a classic comfort-food casserole with a rich, creamy sauce and perfectly blended flavors.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintCreamy Rotel Chicken Spaghetti Bake
A classic, creamy chicken spaghetti made with Rotel tomatoes, tender pasta, and melty cheese. This easy baked casserole is a comforting family favorite and perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 Servings
- Category: Dinner
- Cuisine: American
Ingredients
- 1 lb angel hair pasta
- 2 cups chopped cooked chicken (optional – grilled or rotisserie works great)
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10 oz) can Rotel diced tomatoes with green chiles, undrained
- 1 cup plain greek yogurt (or sour cream)
- Grated Parmesan cheese, for sprinkling
- Shredded Mexican-blend cheese, for sprinkling
Instructions
- Preheat oven to 350°F.
- Cook angel hair pasta in a large pot according to package directions. Drain well.
- In the same pot, add the cooked pasta, chicken (if using), cream of chicken & mushroom soups, Rotel tomatoes, and greek yogurt (or sour cream.) Stir until evenly combined.
- Transfer the mixture to a greased 9×13 baking dish.
- Cover with foil and bake for 30 minutes.
- Remove foil and sprinkle the top with Parmesan cheese and Mexican-blend cheese.
- Return to the oven and bake uncovered just until the cheese is melted, about 5–10 minutes.
- Serve warm.
Notes
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This recipe is great for using leftover or rotisserie chicken, but it’s also delicious without meat.
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For extra flavor and texture, try stirring in sautéed mushrooms, diced onions, bell peppers, or a handful of fresh spinach before baking.
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You can also add a little heat with extra Rotel, diced jalapeños, or a pinch of red pepper flakes.
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Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
Tips for Success
- Don’t overcook the pasta: Cook to just al dente so it holds up in the bake.
- Use rotisserie chicken: For speed and extra flavor.
- Cheese on top: Adds a bubbly, golden finish.
- Choose Rotel heat level wisely: Mild, original, or hot depending on your spice preference.
- Meal-train friendly: Double the recipe and bake in two pans to feed a crowd.
Variations & Add-Ins
This recipe is incredibly forgiving and easy to customize. For extra flavor and texture, try swapping an extra can of cream of chicken in place of the cream of mushroom, or try stirring in sautéed mushrooms, diced onions, bell peppers, or a handful of fresh spinach before baking.
Storage & Reheating
Store: Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheat: Warm individual portions in the microwave or reheat the whole casserole covered with foil in a 350℉ oven until hot.
Frequently Asked Questions
Can I make this ahead of time?
Yes — you can assemble the casserole, cover it, and refrigerate it for a day or two before baking. Increase the bake time slightly if baking from cold.
Can I freeze this casserole?
Yes — freeze unbaked or baked in a foil-lined 9×13 pan for up to 3 months. Thaw overnight before baking or reheating.
Can I use Velveeta or different cheeses?
Some versions of this recipe use Velveeta for extra creaminess, or a blend of cheddar and Monterey Jack. Your posted version uses shredded cheddar — stick to what’s in your recipe card.
What do I serve with Chicken Spaghetti Bake?
See my ”what to serve” section below.
What to Serve With Chicken Spaghetti
This creamy casserole pairs perfectly with simple sides like homemade breadsticks, garlic bread, a crisp green salad, or roasted vegetables. It’s also great on its own for an easy, filling dinner.
Final Thoughts
This Creamy Rotel Chicken Spaghetti Bake is cozy, cheesy Southern comfort food at its best — easy to make, family-friendly, and perfect for busy nights or sharing with loved ones. It’s one of those dishes that always disappears quickly at the table!
Looking for more simple meals like this one? Browse our easy dinner recipes for more family-friendly ideas.
If you make it please consider leaving a review. We love to see your posts! Tag us on Facebook, Instagram, or TikTok! @ourgratefulkitchen
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