Total Time
1hr 25mins
Prep 40 mins
Cook 45 mins

This is so rich and creamy with a hint of spice that I think you will enjoy. I've been playing around with it for a couple of weeks and my DD says this is the best. Use a small rotisseri chicken from your grocery store to make this even easier. The flavor of the chicken really works in this recipe. This makes a lot and will not fit into a 9X13 inch pan. This freezes well and left overs are even better. Hope you enjoy.

Ingredients Nutrition


  1. Saute onion, peppers and garlic in 1 tablespoon of butter over medium heat until tender.
  2. Add rotel tomatoes, tomato sauce, mushrooms, olives, chicken, basil, oregano, salt and pepper and simmer for 10-15 minutes.
  3. Place 1/2 of the spaghetti in a 10x15 inch dish.
  4. Top with half the meat sauce mixture.
  5. Sprinkle with 2 cups of Mexican blend cheese.
  6. Repeat layer of spaghetti and meat sauce.
  7. Sprinkle with cheddar cheese then the parmesan cheese.
  8. Mix soups with milk and water and pour evenly over casserole.
  9. Sprinkle with paprika to garnish.
  10. Bake uncovered at 350 degrees for 35-45 minutes or until heated through and slightly browned on top.
  11. Enjoy with a salad and garlic french bread.


Most Helpful

Awesome and yummy recipe....this is definitely a kid friendly recipe and a KEEPER! Thanks for sharing!

ChamoritaMomma June 19, 2012

Very yummy! My family loved it too!

argirl77 December 19, 2011

My favorite chicken spaghetti. Love the Rotel in it!

55tbird December 12, 2010

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