Chicken Spaghetti with Rotel Recipe

Such a wonderful dish!... I boil about 5-6 boneless chicken breast with about 6 chicken bouillon cubes for 45 min to an hour... I also use the whole block of Velveeta (1 lb) and a can of mild Rotel diced tomatoes w/ green chile peppers... makes for a much creamier dish and you can adjust how spicy it is by what type of Rotel you choose.

I’m officially calling this a masterpiece.

My mom kept raving about this recipe so I finally caved and tried it. I made it in my crock pot and it turned out AMAZING. I threw the cut up chicken, salt, pepper and water,turned the crockpot on high to let cook while I got everything else ready. I used a leek instead of green onions, it's what I had on hand, grated colby jack instead of processed cheese. I dumped everything in together except for the cheese (was added right before serving). I left the chicken broth in the crock pot and added about 1/2 -3/4 c sour cream, mixed to a good consistancy and added the noddles. I don't think it needed the cheese, it was so good w/o it.

I had to use an assortment of cheeses; crumbled Feta, cream cheese, Shredded Colby Jack & a few American Cheese Slices. Also added alot of herbs & spices. Topped with a few French Fried Onion Rings & backed for 15 minutes at 350.

Absolutely wonderful and easy to make I used Mexican shredded cheese and 3 cheese blend instead and added heavy whipping cream to make it more Saucey and it turned out wonderful …. My babies are picky eaters and they devoured this meal

Yum, this was a delicious chicken spaghetti! I did make some modifications to fit our tastes. I added extra seasonings to the chicken and didn't boil the chicken, but lightly pan cooked them and added everything together in one pan at the end. I did add in some garlic, italian seasonings, and about 4 oz. of cream cheese in place of part of the processed cheese. Adding it all back in the oven to bake and get nice and bubbly at the end. This recipe makes a lot! I made 1 large spaghetti squash with this recipe and added it all back into the 2 half shells to bake. It was plenty for two dinners. Thank you for the recipe! I will for sure make again!

I used this recipe as a jumping-off point, and did alter it some. I boiled the chicken in broth with onion, carrots, celery, and garlic, then shredded the chicken and reserved the broth to boil the noodles in. The sauce was about equal amounts condensed cream of mushroom soup, medium salsa, and sharp cheddar cheese. My husband and I loved it!

This was phenomenal. I sweated some diced onions in a little olive oil and then added the soup and cheese, etc. I also used two cans of mushroom soup, and I put everything in a 9x13 casserole dish and topped with crushed potato chips and baked about 20 minutes. Perfect. This is a keeper.

Easy and quick but I added about half a cup of chicken broth to the sauce to make it thinner.

I made this tonight and it was really good. The only thing I did different is I added a chopped fresh jalapeño, and I sautéed the onion and pepper before adding it. I used this recipe because I had some Velveeta cheese I needed to use, but I think it would be better with shredded cheddar.

I changed a few things: 1. Made my own cream of chicken soup with organic chicken stock, 1 Tbsp. potato starch stirred in, simmer a bit, added half & half, poultry seasoning, & Better Than Bouillon Chicken Base. 2. Used shredded cheddar cheese. 3. Hubby dislikes tomato chunks, so used a "boat motor" to blend the tomatoes with green chile peppers. 4. Made penne pasta instead of spaghetti. Hubby said it's okay - I think it's great. A tasty departure from the dinners I usually cook. :)

I halved the recipe and it was enough for four. I used 8oz of rotisserie chicken, both dark and breast meat cut into bite sized pieces and sharp white cheddar instead if processed cheese. It was delicious and I’ve made this several times now.

Love this. I have made something very similar for years. Suggestion; for more intense chicken flavor, boil spaghetti in the same liquid as you cooked the chicken. Save a little after that to loosen mixture if it is too tight after adding cheese.

I haven't made this but NEVER, NEVER boil chicken breasts. The high-temp water makes them tough. Gently poach them (simmering in chicken broth instead of plain water) to keep them tender and juicy. This applies to any recipe where you are cooking raw chicken breasts first instead of using pre-cooked rotisserie or canned chicken

Looks like it needs several more cans of Rotel and maybe peas and carrots. Plus, why not add onions and green peppers?

Quick and easy

So flavorful and so simple to make.

Made it last night — gone in minutes.

Made it once — can’t wait to do it again.

I’m so happy I found this recipe.