Description
This comforting Ro-tel Chicken Spaghetti casserole combines tender chicken, velvety Velveeta cheese, and zesty Ro-Tel tomatoes layered over spaghetti for a creamy, flavorful baked pasta dish perfect for family dinners.
Ingredients
Chicken
- 4-6 chicken breasts, cooked and chopped
Soup Mixture
- 1 can cream of mushroom soup
- 1 can chicken broth
- 1 can Ro-Tel tomatoes (diced tomatoes & green chilies)
Other Ingredients
- 1 lb Velveeta cheese, cubed
- 12 ounces spaghetti, cooked and drained
Instructions
- Prepare Soup Mixture: In a bowl, thoroughly mix together the cream of mushroom soup, chicken broth, and Ro-Tel tomatoes to create a flavorful sauce base.
- Layer the Casserole: Grease a 13×9 inch casserole dish. Begin by layering the cooked and drained spaghetti evenly on the bottom, then add an even layer of the chopped cooked chicken. Pour the prepared soup mixture over the chicken layer, then distribute the cubed Velveeta cheese evenly on top.
- Bake: Place the casserole in a preheated oven at 350°F (175°C) and bake for 30 to 45 minutes until the casserole is heated through and the Velveeta cheese has melted completely.
- Mix and Season: Immediately after removing the casserole from the oven, stir well to combine all layers into a creamy mixture. Taste and add salt and pepper according to your preference before serving.
Notes
- Use cooked chicken breasts ahead of time or rotisserie chicken for convenience.
- Velveeta cheese gives a creamy texture but can be substituted with another melting cheese if desired.
- This dish can be prepared in advance and baked just before serving.
- Adjust the spiciness by using Ro-Tel mild or hot tomatoes depending on your taste.
- Ensure the spaghetti is well drained to prevent the casserole from being too watery.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
