Description
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
