Baked Chicken Spaghetti

This Chicken Spaghetti recipe with rotel is going to be your family’s new favorite casserole! Tender pasta, creamy sauce, all topped with melty cheese and ready in under 1 hour. Perfect for any weeknight meal and also make-ahead and freezer friendly.

This cheesy chicken spaghetti is one of my favorite comfort foods! Tons of flavors in one dish, and made with simple ingredients. Pair it with a leafy green salad and it’s ready for the table.

I love that I can mix it up a day or two ahead of time and bake it when I am ready for dinner. It’s perfect for a busy weeknight. Which it seems like all my nights are busy nowadays.

It’s great for making a fancy pasta dinner and using leftover chicken. I know your family will love this recipe as much as mine does!

Check out my Rotel pasta, my baked spaghetti with ground beef, and my Mexican spaghetti which is always a hit on Taco Tuesday.

Ingredients Needed

Spaghetti – I use spaghetti noodles, broken into smaller pieces, but feel free to use angel hair, linguine, or fettuccini noodles. You can also use gluten free pasta or spaghetti squash.

Cooked chicken – This is great for using leftover chicken. If you need a shortcut, grab a rotisserie chicken from the deli. I always keep packages of cooked shredded chicken in the freezer for quick and easy meals like this one.

Velveeta – You can also use a spicy Mexican version!

Cream Cheese – Feel free to use a low-fat or fat-free version of cream cheese.

Rotel – If you don’t have Ro Tel you can substitute a can of diced tomatoes and a can of chopped green chilies.

Cream soups – This recipe uses both cream of chicken and cream of mushroom. You can also use cream of celery, or cream of onion. If you want to double up on just one kind that is great too!

Spices – Garlic powder, onion powder and cajun seasoning. Feel free to use taco or chicken seasoning.

Cheese – Use a combination of mozzarella and cheddar cheese for the topping. You can switch this up to your favorite cheese.

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

How to Make Chicken Spaghetti

First: Cook the spaghetti in a large pot until al dente. Drain and set aside. Preheat the oven to 350°F. Debone and shred the coked chicken. Set aside.

Second: In the same pot you cooked the spaghetti, add the Velveeta cheese, cream cheese, Rotel, 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.

Third: Add the spaghetti and shredded chicken. Toss well so that it is evenly mixed. Add this mixture to a lightly greased 13×9” casserole dish.

Sprinkle the mozzarella and cheddar cheese all over the top then place in the oven.

Fourth: Bake for 25-30 minutes, until it’s all bubbly around the edges. Remove and serve immediately with garlic bread and salad.

For the full recipe and detailed instructions, please see the recipe card at the end of this post.

How long does it last?

Wrap leftovers tightly and store in the refrigerator for up to 4 days. Reheat the whole dish in a 350F oven until bubbling and hot throughout.

Or microwave individual servings in 1 minute intervals until warmed through. If it seems a little dry, add a splash of chicken broth or milk to it or a fresh coating of shredded cheese.

Can I freeze it?

Yes, this dish freezes well. Store in a freezer-safe container in the freezer for up to 3 months. If you bake it in a disposable aluminum dish, you can let it cool and place right in the freezer.

Like a frozen lasagna, bake straight from the freezer at 350°F but for about an hour.

Can it be made ahead of time?

You can prep this chicken spaghetti recipe up to 2 days ahead of time. Wrap the dish tightly in plastic wrap or use an airtight storage container. Store in the refrigerator.

When ready to bake, bring to room temperature, then bake as directed.

I don’t have cajun seasoning, can I use something else?

Definitely. Use any seasoning blend that you prefer. Try to stay on the lighter side of sodium as there is already a bunch with the soups and Velveeta.

Serving Suggestions

I love to enjoy this spaghetti casserole with garlic knots and an Italian chopped salad!

Tips for No Leftovers

• When cooking the pasta, be sure to salt the water generously. I like to use 2 teaspoons of coarse kosher salt per quart of water.
• Do no overcook the pasta. Cook until firm or al dente as it will continue to cook while baking and also absorb some of the sauce.
• Be sure to mix the sauce completely to avoid any clumps of ingredients. Some of the cheesy bits will melt, but will do so best if well blended.
• Grate your own cheese from the block, it melts better. Pre-shredded cheese is a great time saver, but it coated in starch to prevent clumping. Unfortunately, this can also prevent smooth melting.
• Add some colorful green peppers for more veggies! This is a great way to clean out the vegetable crisper with all those little odds and ends.
• Leave the meat out all together for a vegetarian version.
• If you like your cheese crispy, place the casserole under the broiler for a few minutes until crispy. I like the edges.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

My family loved this velveeta chicken spaghetti casserole. All the tender pasta, mixed with moist chicken, tossed in a creamy sauce, and baked until the cheesy top is golden brown. It’s a great recipe to make ahead of time and keep in the freezer for a dinner emergency!

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