Easy Texas Chicken Spaghetti: Creamy, Cheesy Classic Casserole
Inside: Craving an easy, warm comfort food meal? This classic Texas Chicken Spaghetti recipe is a savior for busy weeknights and a crowd-pleaser for gatherings that call for a hearty dish full of cheesy heartwarming goodness!

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If there’s one old school casserole that shows up again and again at any Southern potluck or meal train, it’s got to be chicken spaghetti. And leave it to Texans to put their own “brand” on this classic.
Texas Chicken Spaghetti is a blend of juicy chicken and spaghetti noodles in a creamy, cheesy sauce, just like the original. But this comforting chicken spaghetti recipe kicks it up a notch thanks to the spice and flavor of Rotel tomatoes and green chiles!
Simple Ingredients for this Easy Texas Chicken Spaghetti Recipe.
- 1 1/2 pounds boneless chicken thighs
- 1 14.5 oz. box of spaghetti noodles or angel hair pasta
- 1 10 oz. can Rotel tomatoes (spice level of your preference)
- 1 14.5 oz. can of stewed tomatoes
- 1 10.5 oz. can cream of chicken condensed soup
- 8 oz. Velveeta cheese, cubed
- 4 tbs. butter
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 3 cloves minced garlic
- 6 sliced white button mushrooms
- 1 tsp. salt
- 1/4 tsp. black pepper

Make sure to print the recipe card at the bottom of this post.
How to Make Texas Cheesy Chicken Spaghetti.
1. Preheat the oven to 350 degrees.
2. Prep the chicken. Melt 1 tablespoon of the butter in a large skillet or Dutch oven on medium-high heat. Add the boneless chicken thighs and cook for 5-7 minutes or until no longer pink, turning once or twice. Remove from the pan, shred or cut into bite-sized pieces, and set aside.
I chose to use boneless chicken thighs because of their juiciness, but you can substitute chicken breasts, rotisserie chicken, or any leftover chicken you might have.

3. Cook the spaghetti. Bring a large pot of water to a boil, add the spaghetti noodles, and cook according to the al dente stage package directions.

Drain noodles and add to a 9×13 baking dish.

4. Cook the veggies. Melt the remaining three tablespoons of butter in the same pan over medium heat. Add the chopped onion and cook for two minutes. Add the minced garlic and cook for one more minute.
Add the chopped green peppers and sliced mushrooms and cook for five minutes.

5. Make the sauce. Add the undrained Rotel tomatoes, undrained stewed tomatoes, cream of chicken soup, cubed Velveeta, salt, and pepper. Stir and let the Velveeta melt and mix until all is combined.
SH&H Tip: If you want smaller pieces of stewed tomato, remove them from the can and roughly chop them before adding.

7. Add the cut up or shredded chicken to the pan and stir until combined.

8. Pour the chicken and vegetable sauce mixture over the cooked spaghetti in the casserole dish and mix.

9. Bake uncovered for 30 minutes. Remove from the oven and enjoy a Texas-sized serving!

Options and Variations for this Easy Chicken Spaghetti Recipe:
This basic Texas Chicken Spaghetti recipe can be switched up easily according to your tastes and even allows a few more shortcuts! Here are just a few ideas:
- Add a can of cream of mushroom soup—many classic chicken spaghetti recipes include this ingredient.
- For extra cheesiness, sprinkle some cheddar or pepper jack on top before baking.
- Up the spice level with medium or hot Rotel tomatoes or cayenne pepper. If spice is an issue for you, use the mild Rotel (I personally don’t even taste the spice with the mild).
- If you don’t like the idea of using cream of chicken soup: Try mixing a tablespoon of flour with the sauteed veggies before adding the tomatoes and cheese. Omit the soup and add a cup of chicken broth. Let it cook and thicken for a few minutes before adding the cheese.
- If you don’t want to use Velveeta: Although Velveeta melts the best to make a smooth, cheesy sauce, you can certainly substitute it with sharp cheddar cheese or pepper jack cheese. Try adding some cream cheese with it to maintain a rich, creamy sauce.

- Use rotisserie chicken or leftover chicken to make this meal even faster.
- Substitute a teaspoon of garlic powder for the garlic, and one tablespoon of onion powder for the onion, but only in a pinch.
- For easier mixing, combine the cooked spaghetti into the sauce mixture first if your pot is large enough, and then transfer it to the baking dish,
Storage and Reheating.
Honestly, I like this casserole more after it’s been refrigerated and reheated!
Storage: Cover it securely with press and seal or cling wrap, or transfer it to an airtight container and store it in the refrigerator for up to five days.
Freezing: Place in a freezer safe container, individual freezer safe meal prep containers, or wrap securely in freezer wrap. Freeze for up to two months and thaw before reheating.
Reheating: Heat individual servings in the microwave. Or if you have a large amount left in the casserole dish, cover it with foil and place in the oven at 300 degrees until heated through.

Can I make Texas Chicken Spaghetti ahead of time?
Yes, you can prepare this recipe up to the baking point and store it covered in the refrigerator for 24 hours. Then uncover and bake according to the directions.
What can I serve with Texas Chicken Spaghetti?
To me, the perfect sides to accompany this comfort food dish are a crisp salad and some buttery garlic bread!
An easy way to take a casserole somewhere in a flimsy, not-so-attractive foil pan? Check out these Fancy Panz.
Printable Recipe:

Easy Texas Chicken Spaghetti
Ingredients
- 1 1/2 pounds boneless chicken thighs
- 1 14.5 oz. box of spaghetti noodles or angel hair pasta
- 1 10 oz. can Rotel tomatoes spice level of your preference
- 1 14.5 oz. can of stewed tomatoes
- 1 10.5 oz. can cream of chicken condensed soup
- 8 oz. Velveeta cheese cubed
- 4 tbs. butter
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 3 cloves minced garlic
- 6 sliced white button mushrooms
- 1 tsp. salt
- 1/4 tsp. black pepper
Instructions
- Preheat the oven to 350 degrees.
- Prep the chicken. Melt 1 tablespoon of the butter in a large skillet or Dutch oven on medium-high heat. Add the boneless chicken thighs and cook for 5-7 minutes or until no longer pink, turning once or twice. Remove from the pan, shred or cut into bite-sized pieces, and set aside.
- Cook the spaghetti. Bring a large pot of water to a boil, add the spaghetti noodles, and cook according to the al dente stage package directions. Drain noodles and add to a 9×13 baking dish.
- Cook the veggies. Melt the remaining three tablespoons of butter in the same pan over medium heat. Add the chopped onion and cook for two minutes. Add the minced garlic and cook for one more minute.Add the chopped green peppers and sliced mushrooms and cook for five minutes.
- Make the sauce. Add the undrained Rotel tomatoes, undrained stewed tomatoes, cream of chicken soup, cubed Velveeta, salt, and pepper. Stir and let the Velveeta melt and mix until all is combined.
- Add the cut up or shredded chicken to the pan and stir until combined.
- Pour the chicken and vegetable sauce mixture over the cooked spaghetti in the casserole dish and mix.
- Bake uncovered for 30 minutes. Remove from the oven and enjoy a Texas-sized serving!
Notes
- Feel free to use chicken breasts, tenderloins, rotisserie chicken, or leftover chicken in place of chicken thighs.
- Cut up the stewed tomatoes before adding them if you’d like smaller pieces.
This chicken spaghetti casserole is a great recipe for feeding a large family or for meal trains, new parents, and potlucks. Because almost everyone is happy to receive a pan of homemade chicken spaghetti.😋

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