This dish earns its place as a beloved comfort classic by layering bold, savory flavors into every bite. Tender shredded chicken mingles with a rich, velvety sauce built from cream of mushroom, diced tomatoes with green chiles, and melted cheese, all clinging to perfectly cooked spaghetti. The Rotel adds a subtle heat that keeps it lively without overwhelming, while the cheese creates that irresistible pull. It bakes into a bubbling, golden casserole that satisfies deeply. Serve it straight from the dish with crusty garlic bread and a crisp green salad. It reheats beautifully, making it ideal for meal prep or feeding a crowd.

Ingredients

Chicken and Pasta

• 1 whole rotisserie or roasted chicken, shredded or chopped (about 3 to 4 cups of cooked chicken meat)
• 12 oz spaghetti, broken in half
• 1 tablespoon salt (for pasta water)

Sauce

• 2 cans (10.5 oz each) cream of mushroom soup
• 1 can (10 oz) Rotel diced tomatoes with green chiles, undrained
• 1 can (10 oz) diced tomatoes, undrained
• 1 cup chicken broth
• 1 medium yellow onion, finely diced
• 1 green bell pepper, finely diced
• 3 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 cup bacon bits, optional
• 1/2 teaspoon black pepper
• Salt to taste

Cheese

• 2 cups shredded sharp cheddar cheese, divided
• 1 cup shredded Monterey Jack cheese

Directions

1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish and set aside.
2. Cook the spaghetti in a large pot of salted boiling water until just barely al dente, about 1 to 2 minutes less than the package directions. Drain and set aside.
3. In a large skillet over medium heat, saute the onion and bell pepper in a drizzle of olive oil until softened, about 5 minutes. Add the garlic and cook 1 minute more.
4. Add the cream of mushroom soup, Rotel, diced tomatoes, and chicken broth to the skillet. Stir well to combine.
5. Season with onion powder, garlic powder, smoked paprika, black pepper, and salt to taste. Simmer on low for 5 minutes.
6. In a large mixing bowl, combine the cooked spaghetti, shredded chicken, sauce mixture, 1 1/2 cups of the cheddar, and all of the Monterey Jack. Toss until everything is evenly coated.
7. Transfer the mixture to the prepared baking dish and spread it out evenly.
8. Top with the remaining 1/2 cup of cheddar cheese.
9. Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 10 to 15 minutes until the cheese is bubbly and lightly golden.
10. Let rest for 5 minutes before serving.

Tips and variations

• Using a rotisserie chicken or premade shredded chicken is a big time saver here. You can also use leftover roasted chicken or poach two large bone-in chicken breasts.
• For a spicier version, use hot Rotel and add a pinch of cayenne to the sauce.
• Swap cream of mushroom for cream of chicken if you prefer a milder, more chicken-forward flavor.
• Velveeta fans can substitute 8 oz of cubed Velveeta for the Monterey Jack to get an extra creamy, saucy result.
• This dish freezes well. Assemble it, cover tightly, and freeze before baking for up to 3 months. Thaw overnight in the fridge before baking.
• Add a cup of frozen peas or sauteed mushrooms to sneak in extra vegetables.
• Leftovers reheat well with a splash of chicken broth stirred in to loosen the sauce.

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