This creamy chicken spaghetti with Rotel is a hearty casserole of tender pasta, savory chicken, and a cheesy, zesty sauce. It costs $11.95 to make the entire dish, or $1.49 per serving, and it’s ready in about 50 minutes.
It’s easy to prepare with simple ingredients. For more easy weeknight meals, try our Easy Smothered Cabbage Recipe with Sausage.
What this costs
These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.
| Ingredient | Amount used | Pack size | Pack price | Recipe cost |
|---|---|---|---|---|
| dry spaghetti noodles | 1 pound | 1 lb box | $1.20 | $1.20 |
| fully cooked shredded or diced chicken | 4 cups | 2 lbs bone-in chicken thighs (yields ~4 cups cooked) | $3.00 | $3.00 |
| cream of chicken soup | 2 cans | 10.5 oz can | $1.00 | $2.00 |
| Rotel diced tomatoes and green chilis | 1 can | 10 oz can | $1.50 | $1.50 |
| shredded sharp cheddar cheese | 4 cups (16 oz) | 16 oz block | $4.00 | $4.00 |
| garlic powder | 1/2 teaspoon | 4 oz container | $2.00 | $0.05 |
| onion powder | 1/2 teaspoon | 4 oz container | $2.00 | $0.05 |
| Italian seasoning | 1/2 teaspoon | 1 oz container | $1.50 | $0.05 |
| black pepper | 1/4 teaspoon | 4 oz container | $2.50 | $0.03 |
| salt | for pasta water | 26 oz container | $1.00 | $0.02 |
| cooking spray or oil | for greasing | 5 oz can | $2.50 | $0.05 |
| Total recipe cost | $11.95 | |||
| Cost per serving | 8 servings | $1.49 |
Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings.
Ingredient Notes and Cheaper Swaps
Chicken
The recipe calls for 4 cups of fully cooked shredded or diced chicken, a good way to use up leftover roast chicken or rotisserie chicken. For the most budget-friendly option, buy bone-in, skin-on chicken thighs, bake or boil them until tender, then shred the meat. This costs a fraction of boneless cuts or pre-shredded chicken. Cooked chicken should reach an internal temperature of 165°F before shredding. For a budget-friendly soup, check out our Budget-Friendly Whole Chicken Noodle Soup.
Rotel Diced Tomatoes and Green Chilis
Don’t drain the Rotel; the liquid adds flavor and moisture to the casserole. If you can’t find Rotel, combine a can of diced tomatoes with a small can of diced green chilis, including the liquid from both cans.
Cream of Chicken Soup
To avoid canned soup, make a homemade cream sauce by whisking together melted butter, flour, chicken broth, and milk, then seasoning it well. For speed and budget, the canned soup is ideal.
Cheddar Cheese
Sharp cheddar gives a bolder cheese flavor, but medium cheddar is also fine. Buying a block and shredding it yourself is often cheaper than pre-shredded cheese, and it melts more smoothly. A blend of cheddar and Monterey Jack also works.
How to Make Creamy Chicken Spaghetti with Rotel Step by Step
Preheat the oven to 350°F and grease a 9×13 inch baking dish.
Bring a large pot of generously salted water to a boil and cook the spaghetti until al dente, with a slight bite; overcooked pasta turns mushy in the casserole. Drain it well but don’t rinse it, as rinsing removes the starch that helps the sauce cling to the noodles.
While the pasta cooks, combine the cooked chicken, both cans of cream of chicken soup, the Rotel (liquid and all), 3 cups of shredded cheddar, and the seasonings in a large bowl. Stir until the chicken is well coated, then add the drained spaghetti and gently fold it in until the noodles are completely covered in the sauce.
Spread the mixture into the prepared baking dish in an even layer and sprinkle the remaining cup of cheddar over the top. Bake for about 30 minutes, until the cheese is melted and golden and the casserole is bubbling around the edges. A meat thermometer inserted into the center should read 165°F. Let it rest for a few minutes so the sauce can set. For full ingredient quantities and detailed instructions, see the recipe card below.
Tips for the Best Results
- Break Spaghetti Evenly: Breaking the spaghetti in half makes it easier to mix into the casserole and serve.
- Let it Rest: After baking, let the casserole sit for 5-10 minutes before serving so the sauce thickens slightly and servings come out cleaner.
- Adjust Spice Level: For more heat, add a pinch of cayenne pepper or a dash of hot sauce to the mixture. For less heat, choose a mild Rotel or use plain diced tomatoes and a small amount of diced green chilis.
Storing, Freezing, and Reheating
Store cooled leftovers in an airtight container, such as Basics Glass Food Storage, in the refrigerator for 3 to 4 days. Reheat individual portions in the microwave, or cover the entire dish with foil and reheat in a 300°F oven until bubbly.
To freeze, cool the casserole completely, then wrap the whole dish (if freezer-safe) tightly in foil and plastic wrap, or portion it into freezer-safe containers. It keeps for up to 3 months. Thaw overnight in the refrigerator before reheating. If reheating from frozen, cover with foil and bake at 350°F until heated through, then uncover for the last 10-15 minutes to crisp the cheese topping.
Serving Ideas and Variations
- Simple Green Salad: A crisp side salad with a light vinaigrette balances the rich casserole.
- Cornbread: Great for soaking up any extra sauce.
- Add Vegetables: Stir frozen peas, corn, or diced bell peppers into the chicken mixture. For another budget-friendly baked dish, try our Easy Chicken Drumstick and Rice Bake.
- Different Cheese: Try Monterey Jack, Colby Jack, or a Mexican blend instead of cheddar.
Creamy Chicken Spaghetti with Rotel
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Lightly grease a 9×13 inch baking dish.
- Bring a large pot of salted water to a rolling boil. Add the broken spaghetti noodles and cook according to package directions until al dente. Drain well and do not rinse.
- While the spaghetti cooks, combine the cooked chicken, cream of chicken soup, undrained Rotel, 3 cups of shredded cheddar cheese, garlic powder, onion powder, Italian seasoning, and black pepper in a large mixing bowl. Stir until all ingredients are well combined.
- Add the drained spaghetti noodles to the chicken mixture. Gently fold them in until the noodles are fully coated and evenly distributed.
- Pour the mixture into the prepared baking dish, spreading it into an even layer.
- Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
- Bake uncovered for 30 minutes, or until the cheese topping is golden brown and bubbly, and the casserole is heated through. The internal temperature should reach 165°F.
- Remove from oven and let stand for 5-10 minutes before serving to allow it to set slightly.
Notes
Frequently Asked Questions
Can I make this chicken spaghetti ahead of time?
Yes, you can assemble the casserole completely, cover it, and refrigerate it for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold, ensuring it’s heated through.
Can I use a different type of pasta?
While spaghetti is traditional, you can certainly use other long, thin pastas like fettuccine or linguine, or even shorter pastas like penne or rotini. Just be sure to cook them al dente according to package directions.
How can I make this casserole spicier or milder?
To make it spicier, you can add a pinch of cayenne pepper or a dash of your favorite hot sauce to the mixture. For a milder version, choose a ‘mild’ variety of Rotel or use plain diced tomatoes and add a smaller amount of diced green chilis separately.
Can I add other vegetables to this dish?
Absolutely! Frozen peas, corn, or diced bell peppers are great additions. You can stir them in with the chicken mixture before baking. Just ensure any fresh vegetables are softened slightly before adding.
What’s the best way to shred cooked chicken?
You can shred cooked chicken easily using two forks to pull the meat apart. For a quicker method, place warm cooked chicken in a large bowl and use a hand mixer on low speed to shred it in seconds.
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