Chicken Spaghetti with Rotel

Try this creamy baked chicken spaghetti with flavorful Rotel, canned soup and yummy cheese blend. The ultimate baked comfort food!

Course Main Course

Cuisine American, Italian

Prep Time 15

Cook Time 30

Total Time 15 30

Servings

Calories 635kcal

Cook the spaghetti until Al Dente. Drain and set aside.
Preheat the oven to 350°F.
Debone the chicken and shred. Set aside.
In the same pot you cooked the spaghetti, add the velveeta cheese, cream cheese, diced tomatoes and chilies, cream of mushroom soup, and cream of chicken soup.
Cook over a medium heat, stirring, until everything has melted and combined.
Add the garlic powder, onion powder and Creole Seasoning and stir well.
Add the spaghetti and shredded chicken. Toss well so that it is evenly mixed.
Add this mixture to a lightly greased 13x9” casserole dish.
Sprinkle the mozzarella and cheddar cheese all over the top then place in the oven.
Bake for 25-30 minutes, until it’s all bubbly around the edges.
Remove and serve immediately with garlic bread and salad.

Storage Instructions

After this dish has completely cooled store in the refrigerator for up to 4 days in an airtight container.

Can you freeze chicken spaghetti?

Yes, this dish freezes well. Store in a freezer safe container in the freezer for up to 3 months.

I don’t have Creole Seasoning, can I use something else?

Definitely. Use any seasoning blend that you prefer.