A creamy, spicy chicken spaghetti bake featuring melted cheese, Rotel tomatoes, and tender pasta for a comforting family meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
3 cups shredded cooked chicken
12 oz spaghetti, cooked al dente
1 (10 oz) can Rotel tomatoes with green chiles, undrained
1 (10.5 oz) can condensed cream of chicken soup
8 oz Velveeta cheese, cubed
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
1 cup shredded cheddar cheese
Instructions
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Preheat oven to 350°F (175°C).
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Boil spaghetti until al dente, then drain and set aside.
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In a saucepan over medium heat, melt Velveeta and cream of chicken soup together until smooth.
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Stir in Rotel, garlic powder, onion powder, and black pepper. Cook 2–3 minutes.
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Add cooked chicken and spaghetti to the sauce and mix until fully combined.
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Transfer mixture to a greased 9×13-inch baking dish and spread evenly.
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Top with shredded cheddar cheese.
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Bake uncovered for 25–30 minutes, until hot and bubbly.
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Rest 5–10 minutes before serving.