Directions
- Preheat the oven to 350°F (175°C). Grease a 13x9-inch casserole dish.
- In a medium bowl, mix together the cream of mushroom soup, chicken broth, and Ro-Tel tomatoes until well combined.
- In the prepared casserole dish, layer the ingredients in the following order: half of the cooked spaghetti, half of the chopped chicken, half of the soup mixture, and half of the Velveeta cheese. Repeat with the remaining spaghetti, chicken, soup, and cheese.
- Cover the dish with foil and bake in the preheated oven for 30–45 minutes, until heated through and the cheese has melted.
- Remove the casserole from the oven and stir everything together to combine evenly. Taste and add salt and pepper as needed.
- Serve hot, garnished with extra shredded cheese or chopped fresh parsley if desired.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30–45 minutes
- Total Time: 45–60 minutes
- Servings: 6–8
- Difficulty: Easy
Variations & Substitutions
- Cheese Variation: Substitute Velveeta with cheddar, Monterey Jack, or a mix of cheeses for a different flavor.
- Spice Boost: Add ½ tsp cayenne pepper or red pepper flakes for extra heat.
- Protein Swap: Use rotisserie chicken, leftover roasted chicken, or even turkey.
- Vegetable Addition: Toss in sautéed bell peppers, mushrooms, or peas for extra color and nutrition.
Serving Suggestions
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