I’m excited to share this comforting and delicious casserole recipe with you.
Why You’ll Love This Recipe
I love how this dish brings together tender chicken, creamy cheese, and hearty rotini noodles into one satisfying bake. It’s a perfect go-to for a weeknight dinner because it comes together quickly and doesn’t require too many steps. The cheese sauce is rich and gooey, which means it’s a crowd-pleaser and hits that comfort food sweet spot.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
16 oz Velveeta (about 1 lb)
1 can cream of chicken soup
1 can milk (use the soup can for measurement)
1 can Rotel (diced tomatoes & green chilies, undrained)
1 box rotini noodles
Directions
Preheat the oven to about 350 °F (175 °C).
Cook the rotini noodles according to package directions until al dente; drain.
In a large bowl or pot, combine the Velveeta (cubed or chopped so it melts easily), the cream of chicken soup, the measured milk (using the soup can), and the undrained Rotel. Stir until well blended.
Add the cooked rotini noodles into the cheese-soup mixture and stir to coat evenly.
Transfer everything into a greased baking dish.
Bake in the preheated oven for about 20-30 minutes, until the top is bubbly and the cheese is fully melted and slightly golden.
Remove from oven and let rest for a few minutes before serving so it sets a little.
Servings and Timing
This recipe makes about 6 to 8 servings (depending on portion size).
Prep time: ~10 minutes
Cook time (including baking): ~25–30 minutes
Total time: ~35–40 minutes
Variations
Swap the Rotel for plain diced tomatoes if you prefer less heat, or add extra green chilies for more spice.
Use a mix of cheeses: you could stir in shredded cheddar or pepper jack for extra flavor.
Add vegetables: stir in steamed broccoli florets, chopped bell peppers, or frozen peas to add color and nutrition.
Make it in a slow cooker: after cooking the noodles and mixing the sauce, transfer to a slow cooker and cook on low for 1-2 hours until bubbly.
Use whole wheat or gluten-free rotini, if needed, just adjust the cooking time per the pasta instructions.
Storage/Reheating
Store leftover casserole in an airtight container in the fridge for up to 3-4 days. To reheat, you can cover and bake at ~325 °F (163 °C) for about 10-15 minutes until warmed through, or microwave individual portions until hot.
If you want to freeze: transfer into a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating and add about 10 extra minutes of baking time.
FAQs
What kind of chicken can I use?
I usually use cooked and chopped boneless, skinless chicken breasts or thighs. Rotisserie chicken works great for saving time.
Can I use a different pasta shape instead of rotini?
Yes—any short pasta like penne, elbows, or shells will work. Just cook according to package directions and drain before combining.
Is it possible to make this vegetarian?
Absolutely. Skip the chicken and you can add extra veggies like mushrooms, broccoli, spinach or a bean mix. You could also use a vegetarian “cream of chicken”-style soup or substitute with cream of mushroom.
Can I prepare this ahead of time?
Yes — you can assemble the casserole, cover it, and refrigerate for up to 24 hours before baking. When you bake it from cold, add about 10-15 extra minutes so it heats all the way through.
What about making it spicier or milder?
For more heat, use a hot version of Rotel or add chopped jalapeños or red pepper flakes. To make it milder, use plain diced tomatoes instead of Rotel and omit spicy additions.
Conclusion
I hope you’ll enjoy making (and eating) this Cheesy Chicken Rotini Casserole as much as I do. It’s one of those warm and comforting dishes that comes together easily and pleases everyone at the table. Let me know how it turns out or any tweaks you make!
Cheesy Chicken Rotini Casserole is a creamy, comforting baked pasta dish made with tender rotini noodles, melted Velveeta cheese, Rotel, and cream of chicken soup—perfect for an easy weeknight dinner.
Ingredients
16 oz Velveeta cheese, cubed
1 can cream of chicken soup
1 can milk (use soup can to measure)
1 can Rotel (diced tomatoes & green chilies, undrained)
1 box rotini noodles
2 cups cooked chicken, chopped (optional)
Instructions
Preheat oven to 350°F (175°C).
Cook rotini noodles according to package instructions until al dente; drain.
In a large pot or bowl, mix Velveeta, cream of chicken soup, milk, and Rotel until blended.
Add cooked chicken (if using) and drained noodles to the cheese mixture. Stir to coat evenly.
Transfer to a greased baking dish.
Bake for 20–30 minutes until bubbly and golden on top.
Let sit for a few minutes before serving.
Notes
Substitute Rotel with diced tomatoes for less spice.
Add cooked vegetables like broccoli or peas for color and nutrition.
Use shredded cheddar or pepper jack for added cheese flavor.
Make ahead and refrigerate up to 24 hours before baking (add extra bake time).
Great for freezing—store up to 2 months and thaw before baking.
