Someone brought this to our house after a funeral. I loved it so much, I asked for the recipe, so it is not original. I have played with the ingredients several ways, and it always comes out tasty. This makes a large amount. I make it when I'm taking food to someone and have one for ourselves. I sometimes make this without the chicken. You can also use any chicken you have on hand.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Prepare 2 9x13-inch baking dishes with cooking spray.

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  • Bring a pot of water to a boil. Cook chicken in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool, retaining at least 6 cups water in the pot.

  • Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.

  • Melt butter in a large pot over medium heat. Cook and stir onion and bell peppers in hot butter until softened, 5 to 7 minutes; add cheese food cubes and cook, stirring occasionally, until the cheese is melted and smooth. Cut chicken into small pieces and stir into the cheese mixture. Stir drained spaghetti, peas, mushrooms, sliced olives, and chopped olives into the cheese sauce; divide between prepared baking dishes.

  • Bake in preheated oven until bubbly, about 45 minutes.

Nutrition Facts

298 calories; 16.1 g total fat; 63 mg cholesterol; 698 mg sodium. 20.7 g carbohydrates; 18.2 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/01/2015
Chicken Rotel Spaghetti Haiku: "Wavered on 4 stars. Would rather non-'strand' noodle. But the taste surprised!" I tend to only use processed Velveeta in "The Stuff" y'know the elusive cheese dip that everybody makes that goes by many a name that sometimes has browned meat sausage Rotel or peppers in it? So making this recipe was out of the norm for me but ultimately a major dinner win! I halved the recipe and the only changes that I made were fresh mushrooms (sweated w/ the onions and bell peppers) used a large can of Kirkland chicken and didn't bother to stir the Velveeta to melt b4 putting in the oven as I put this together in the morning and popped it in the oven at dinnertime. 45 min. at 350 deg. was fine for mine as it was coming out of the fridge but I think the cheese and pasta would scorch a bit (unless covered) if baked as directed for that long. My only complaint was the difficult of twirling a spaghetti noodle but also being able to stabby-stab all the good veggies and flavors also in it so I'd make it again w/ elbows or rotini. Read More
(4)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/01/2015
Chicken Rotel Spaghetti Haiku: "Wavered on 4 stars. Would rather non-'strand' noodle. But the taste surprised!" I tend to only use processed Velveeta in "The Stuff" y'know the elusive cheese dip that everybody makes that goes by many a name that sometimes has browned meat sausage Rotel or peppers in it? So making this recipe was out of the norm for me but ultimately a major dinner win! I halved the recipe and the only changes that I made were fresh mushrooms (sweated w/ the onions and bell peppers) used a large can of Kirkland chicken and didn't bother to stir the Velveeta to melt b4 putting in the oven as I put this together in the morning and popped it in the oven at dinnertime. 45 min. at 350 deg. was fine for mine as it was coming out of the fridge but I think the cheese and pasta would scorch a bit (unless covered) if baked as directed for that long. My only complaint was the difficult of twirling a spaghetti noodle but also being able to stabby-stab all the good veggies and flavors also in it so I'd make it again w/ elbows or rotini. Read More
(4)
Rating: 5 stars
02/01/2015
Chicken Rotel Spaghetti Haiku: "Wavered on 4 stars. Would rather non-'strand' noodle. But the taste surprised!" I tend to only use processed Velveeta in "The Stuff" y'know the elusive cheese dip that everybody makes that goes by many a name that sometimes has browned meat sausage Rotel or peppers in it? So making this recipe was out of the norm for me but ultimately a major dinner win! I halved the recipe and the only changes that I made were fresh mushrooms (sweated w/ the onions and bell peppers) used a large can of Kirkland chicken and didn't bother to stir the Velveeta to melt b4 putting in the oven as I put this together in the morning and popped it in the oven at dinnertime. 45 min. at 350 deg. was fine for mine as it was coming out of the fridge but I think the cheese and pasta would scorch a bit (unless covered) if baked as directed for that long. My only complaint was the difficult of twirling a spaghetti noodle but also being able to stabby-stab all the good veggies and flavors also in it so I'd make it again w/ elbows or rotini. Read More
(4)
Rating: 5 stars
11/20/2017
Fantastic! What's not to love about this easy to prepare classic my mom has made for decades. Yes: You will fill up 2 pans easily---but they'll go just as fast so set aside your lunch-at-work portion first. I could forego the black olives and used a fair measure of milk or heavy cream; and I almost used up the large block of Velveeta. This is good ol' Fall weather comfort food. Read More
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Rating: 5 stars
02/29/2016
Loved it! Very yummy & easy. I did some tweaking: I used a rotisserie chicken instead of chicken breast - I used a small container of pesto & 2 cups of cheddar cheese instead of velveeta cheese - I also added a can of artichoke hearts. Read More
Rating: 4 stars
12/10/2016
We really enjoyed the addition of all the veggies in this dish. I used fresh mushrooms but would use less peas if I made again. Read More