Chicken Spaghetti Bake with Rotel and Velveeta
Creamy one-dish chicken spaghetti casserole combining cooked pasta with diced chicken, melted Velveeta and cream cheese, Rotel tomatoes, cream of mushroom soup, and pimentos. Seasoned with minced garlic and Rustlin' Rob's All Around Seasoning, then baked until bubbly and golden.
Ingredients
- 2 cup chicken, cooked and diced, cooked, diced
- 1 16oz package spaghetti
- 1 10oz can Rotel tomatoes
- 2 10.5oz can cream of mushroom soupcream of chicken soupequal volumeconfidence:4Full guide →
- 1 tsp garlic, minced
- 1 4oz jar pimentos, drainedroasted red peppersequal volume
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- 1 cup cheese, shredded
- 1 16oz package Velveeta cheese
- 4 oz cream cheese
- 1 tbsp Rustlin' Rob's All Around SeasoningCajun seasoning or blackening spice1 tbspconfidence:2
Instructions
- 1
Preheat oven to 350 F. Lightly grease a 13x9-inch baking dish with nonstick cooking spray.
- 2
Cook pasta according to package directions. Drain and set aside.
- 3
In a large pot, combine Rotel tomatoes with juice, undiluted cream of mushroom soup, Velveeta cheese, cream cheese, pimentos, minced garlic, and All Around Seasoning.
- 4
Heat over low heat, stirring constantly, until cheese melts.
- 5
Add cooked diced chicken and cooked spaghetti. Mix well.
- 6
Pour mixture into prepared baking dish and sprinkle with shredded cheese.
- 7
Bake for 20 to 30 minutes or until heated through and cheese melts.
Tips
Stir constantly over low heat to prevent cheese from scorching and ensure smooth melting.
Use undiluted cream of mushroom soup for thicker, creamier sauce.
Don't skip draining the pimentos; excess liquid dilutes the sauce.
Good to Know
Cover and refrigerate up to 4 days. Reheat covered at 350 F until warmed through.
Assemble casserole without baking, cover, and refrigerate up to 24 hours. Bake as directed, adding 5-10 minutes if cold.
Serve directly from the baking dish. Pairs well with garlic bread and a green salad.
Common Mistakes
Do not skip the low heat step; high heat causes cheese to separate and become grainy.
Do not overbake; check at 20 minutes to avoid dried-out edges while center stays creamy.
Do not forget to drain pimentos; undrained liquid waters down the sauce.
Substitutions
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