Can I use rotisserie chicken instead of cooked chicken breast?

Yes, a store-bought rotisserie chicken works perfectly and saves time. Shred about 2 cups of meat from a standard rotisserie chicken.

Can I use cilantro instead of parsley?

Absolutely, cilantro adds a bright, fresh flavor that pairs nicely with the Rotel. Add it just before serving so it stays vibrant.

How should I store leftovers?

Refrigerate leftovers in an airtight container for up to 4 days. Reheat with a splash of chicken broth in the microwave to loosen the sauce. [tasty-recipe id="16240"]

Cowboy Casserole Leftover Turkey Casserole

Rotel Chicken Spaghetti

Description

Rotel Chicken Spaghetti features tender spaghetti tossed in a creamy, mildly spicy sauce made with shredded chicken, Rotel tomatoes with green chilies, and melted Velveeta, all topped with bubbly cheddar.

It’s perfect for busy weeknights, potlucks, or meal prepping for the week.

Ingredients

1 pound spaghetti
1 tablespoon extra virgin olive oil
1/2 cup diced onion
1/2 cup diced bell pepper
10 ounce can Rotel tomatoes with green chilies, do not drain
2 cups cooked and shredded chicken breast, rotisserie chicken works great as a substitute
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1/4 teaspoon black pepper
2 cups cubed Velveeta cheese
10.5 ounce can cream of chicken soup
3/4 cup chicken broth
1 cup shredded cheddar cheese, for topping
1/2 teaspoon cumin, optional
2 teaspoons fresh chopped parsley, optional garnish, cilantro can be substituted

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Instructions

Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat, then add the diced onion and bell pepper. Cook for 4-5 minutes until softened.
Add the Chicken and Seasonings: Stir in the shredded chicken, kosher salt, chili powder, black pepper, cumin if using, and the undrained Rotel. Simmer for 3 minutes so the flavors can meld.
Melt the Cheese: Reduce the heat to low, then stir in the cream of chicken soup, chicken broth, and cubed Velveeta. Stir for 5-6 minutes until the cheese is fully melted and the sauce is smooth.
Cook the Spaghetti: Bring a large pot of salted water to a rolling boil, add the spaghetti, and cook for 9-10 minutes until al dente. Drain well without rinsing so the sauce clings to every strand.
Combine the Pasta and Sauce: Add the drained spaghetti to the skillet and toss for about 2 minutes until every strand is coated.
Transfer and Top: Spread the mixture into a greased 9×13-inch baking dish and sprinkle the shredded cheddar evenly over the top.
Bake Until Bubbly: Bake at 375°F for 10-12 minutes until the cheese is melted and golden around the edges.
Garnish and Serve: Sprinkle with chopped parsley or cilantro and serve warm.

Prep Time: 15 minutes
Cook Time: 30 minutes