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Baked chicken spaghetti on a plate ready to eat.

Baked Chicken Spaghetti

Here is a quick, easy, and delicious dinner recipe you're going to love this Baked Chicken Spaghetti recipe. This creamy chicken spaghetti is a perfect dinner option when you're looking for comfort food that's easy to throw together. Filled with chicken, cheese, tomatoes, and canned soup that's packed with flavor!

Course dinner
Cuisine American, Italian
Keyword Baked Chicken Spaghetti, Chicken Spaghetti, Chicken Spaghetti Casserole, Chicken Spaghetti Recipe, Chicken Spaghetti with Rotel, Creamy Chicken Spaghetti, Easy Chicken Spaghetti, Velveeta chicken spaghetti
Prep Time 15 minutes
Cook Time 24 minutes
Servings 6


  • 1 16 oz Package of Spaghetti
  • 1 Whole Rotisserie Chicken, shredded
  • 1 16 oz Package of Velveeta Cheese
  • 4 oz Cream Cheese
  • 1 10 oz Can Diced Tomatoes and Chilies
  • 1 10 oz Can Cream of Mushroom Soup
  • 1 10 oz Can Cream of Chicken Soup
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Creole Seasoning
  • 1/2 cup Mozzarella Cheese, Shredded
  • 1/2 cup Cheddar Cheese, Shredded


  1. Cook the spaghetti until Al Dente. Drain and set aside.

  2. Preheat the oven to 350°F.

  3. Debone the chicken and shred. Set aside.

  4. In the same pot you cooked the spaghetti, add the Velveeta cheese, cream cheese, diced tomatoes and chilies, cream of mushroom soup, and cream of chicken soup.

  5. Cook over medium heat, stirring until everything has melted and combined.

  6. Add the garlic powder, onion powder, and Creole Seasoning and stir well.

  7. Add the spaghetti and shredded chicken. Toss well so that it is evenly mixed.

  8. Add this mixture to a lightly greased 13x9” casserole dish.

  9. Sprinkle the mozzarella and cheddar cheese all over the top then place in the oven.

  10. Bake for 25-30 minutes, until it’s all bubbly around the edges.

  11. Remove and serve immediately with garlic bread and salad.