A recipe for Rotel chicken spaghetti includes boneless chicken breasts, cream of chicken soup, and a can of Rotel diced tomatoes with green chilies. It also contains garlic powder, onion powder, butter, Velveeta cheese and spaghetti.
This recipe serves four to six people and takes about an hour to prepare and bake. It can take even less time if the cook substitutes pre-cooked rotisseries chicken for the chicken breasts.
To prepare the recipe, preheat the oven to 350 degrees Fahrenheit. Boil the spaghetti for about 10 minutes in lightly salted water until it is al dente. Then cut up the chicken into bite-size chunks. In a large saucepan, melt 1 tablespoon butter over medium-high heat. Add in the chicken, 1/2 teaspoon each of garlic powder and onion powder. Stir the mixture, and cook until the chicken is no longer pink and there is no more liquid in the pan.
Stir in 1 8-ounce package of Velveeta cheese that has been cut into cubes. Then add the 10-ounce cream of chicken soup and 10-ounce can of Rotel, and stir until the cheese melts. Stir in the spaghetti, pour the mixture into a lightly greased 2-quart casserole dish, and bake it for 30 minutes.