Can you put Velveeta in spaghetti sauce?

Yes, you can—and doing so creates a creamy, cheesy variation of tomato sauce perfect for dishes like this or even mac and cheese. Velveeta adds a smooth, milder cheese flavor that prevents separation, making the sauce rich and uniform. For a spin on classic spaghetti sauce, melt Velveeta into your tomato sauce during the final minutes of cooking. The result complements dishes like Chicken Spaghetti with Rotel and Velveeta when you want a familiar yet elevated taste.

Do you drain Rotel for chicken spaghetti?

Typically, no—draining Rotel removes flavorful liquid that contributes to your sauce’s creaminess and moisture. The juice also helps meld together the cheese and soups into a silky base. However, if you’re making a thicker, chunky bake like a traditional Rotel chicken spaghetti without Velveeta, draining the tomatoes can be beneficial. Reserve the juice to thin the sauce later if needed. This adjustment allows you to control the dish’s texture depending on your preference.

What goes with Rotel and Velveeta?

Rotel and Velveeta pair well with mild ingredients that balance their bold flavor. Classic pairings include cream soups, shredded chicken, spaghetti pasta, and a sprinkle of cheddar or onions on top. If you’re wondering what goes with Rotel and Velveeta beyond a casserole, try topping your dish with chopped green onions, serving it with a crisp side salad, or scooping it up with tortilla chips for a zesty twist. Internal links to side dishes like green salads or cornbread would be a great addition here.

Do you put Velveeta in chicken spaghetti?

Absolutely. Velveeta is a key ingredient in Chicken Spaghetti with Rotel and Velveeta because it melts into a ultra-creamy sauce that clings to every strand of spaghetti. It also blends smoothly with the soups and Rotel for consistent texture. If you’re wondering how chicken spaghetti with Rotel Velveeta and cream of mushroom soup differs, adding Velveeta gives a velvety finish that shredded cheddar alone cannot achieve. That said, you can use cheddar or cream cheese instead, but the texture and flavor shift slightly from the classic version.

Easy Chicken Spaghetti With Rotel And Velveeta For Comfort Food Lovers

Name: Easy Chicken Spaghetti With Rotel And Velveeta For Comfort Food Lovers
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 3 chicken breasts, cooked and shredded (about 4 cups) or 1 rotisserie chicken, shredded; 8 ounces spaghetti (half of a 16-ounce package), cooked; 1 cup chicken broth; 1 can cream of mushroom and chicken soup (or one can of either cream of mushroom or cream of chicken soup); 1 (10-ounce) can diced tomatoes and green chiles (Rotel – mild, original, or hot); 1 pound Velveeta cheese, cubed (about 2 cups); 4 ounces cream cheese, softened; 1 teaspoon pepper; 2 cups shredded cheddar cheese (optional, for topping); ½ cup diced green onions (optional, for topping)

Description

This creamy chicken spaghetti recipe combines tender shredded chicken, perfectly cooked spaghetti, and a rich, cheesy sauce made with Velveeta, cream cheese, and Rotel. It’s a family-friendly comfort food that can be made on the stovetop or baked in the oven for a bubbly, golden finish.

Ingredients

Scale

3 chicken breasts, cooked and shredded (about 4 cups) or 1 rotisserie chicken, shredded
8 ounces spaghetti (half of a 16-ounce package), cooked
1 cup chicken broth
1 can cream of mushroom and chicken soup (or one can of either cream of mushroom or cream of chicken soup)
1 (10-ounce) can diced tomatoes and green chiles (Rotel – mild, original, or hot)
1 pound Velveeta cheese, cubed (about 2 cups)
4 ounces cream cheese, softened
1 teaspoon pepper
2 cups shredded cheddar cheese (optional, for topping)
½ cup diced green onions (optional, for topping)

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Instructions

Cook chicken or use a rotisserie chicken. Remove skin and bones, then shred or dice the meat (about 4 cups).
Cook spaghetti according to package directions (about 10 minutes). Drain and set aside.
In the same saucepan, combine chicken broth, Velveeta, cream cheese, creamed soup, Rotel, and pepper over medium heat. Stir until the cheeses are melted and the sauce is smooth.
Add the cooked spaghetti and shredded chicken to the sauce. Mix well to coat evenly.
Stovetop Option: Heat over medium-low until pasta is hot and sauce is bubbly. Serve topped with optional cheddar cheese and green onions.
Baking Option: Preheat oven to 350°F (175°C). Grease a 13×9-inch baking dish. Spread the spaghetti mixture into the dish and bake uncovered for 30 minutes. Add optional toppings, then bake an additional 10 minutes until cheese is melted and bubbly.

Notes

You can substitute Velveeta with shredded cheddar or a generic cheese loaf if desired.
Adjust Rotel spice level to your preference: mild, original, or hot.
Add a splash of milk if the sauce is too thick.
Great for using leftover chicken or turkey.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking or Stovetop
Cuisine: American

Nutrition

Serving Size: 1/8 of recipe
Calories: 520
Sugar: 6g
Sodium: 1170mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 2g
Protein: 31g
Cholesterol: 115mg