Chicken with Rotel Recipes is a compilation of some of the best recipes to use this popular canned vegetable. I’m sure most of you love cooking and trying new recipes. You probably have a good amount of favorite chicken dishes that you love to make for dinner. This can be simple main dishes, flavorful appetizers and even simple desserts.
Rotel Chicken Bake
On hectic weeknights, a quick and simple cheesy Rotel chicken bake is just what you need. A hands-off baked chicken supper that only takes you 5 MINUTES to prepare combines delicate chicken breasts with basic seasonings, cheese, and Rotel tomatoes. You’ll be the dinnertime hero with little effort thanks to the endless alternatives for sides and the cheesy, salsa flavor that the whole family will adore.
Rotel Chicken Bake – The EASY Way!
The reason chicken bakes are a staple in my home is that they are always delectable and even better, EASY. Both of those qualities can be found in this Rotel chicken bake dish, which is also incredibly quick and kid-friendly. You’ll just need to put it in the oven for 5 minutes, but when you take the cheesy, soft chicken breasts out, you won’t believe how stress-free it was!
Additionally, it is quite simple to customize. Without putting up any more work, you can quickly customize it to YOUR family’s preferences by just changing the cheese or Rotel. Both you and your children will adore the quick, one-dish cleanup.
WHAT IS ROTEL?
If you have never tried Rotel tomatoes with green chilies, you are totally missing out! They’re a Texas based brand that make canned diced tomatoes with green chiles. They make a few different varieties including original, mild, spicy, and cilantro lime. You can find them near the other canned tomatoes in almost any grocery store. They are an absolute go-to for adding quick, super flavorful tomatoes to tons of dishes.
WHY I LOVE THIS RECIPE!
- So Fast! – At most you will have to slice a chicken breast or two. The rest is just season, layer, and bake! Easy!
- One Pan – It all bakes in one dish that makes clean up a breeze after dinner.
- Tastes Great – The BEST part about this Rotel chicken bake is the flavor! Everyone will gobble up the juicy cheesy chicken.
- Versatile Leftovers – The flavors in this easy Rotel chicken are super easy to repurpose into another meal like tacos, burritos, quesadillas, etc!
- Family friendly – In addition to being a huge time saver for busy families, it is also a dish that will make everyone happy, from the picky eaters to the hungry teenagers.
What to Serve with a Cheesy Rotel Chicken Bake
This recipe will go nicely with many conventional or spiced-up side dishes because it features the usual Tex-Mex flavors. There are traditional selections as well as some wholesome options to keep it light.
SIDE DISH IDEAS
- Green Salads – add avocado, shredded cheese, corn, and top with my jalapeno ranch dressing as a perfect, healthy side for the Cheesy Rotel Chicken Bake.
- Grains – My easy Mexican rice or chipotle cilantro lime rice are so perfect to under cheesy Rotel chicken!
- Potatoes – Easy extra creamy or green chile cheddar mashed potatoes would both be so good!
- Baked asparagus – super easy, tasty, and healthy.
- Vegetable medleys – Cajun roasted veggies or Mexican Roasted Veggies are both super flavorful and can roast in the oven with your chicken bake.
- Beans – Simply seasoned canned black beans, Mexican crock pot refried beans, or crock pot black beans are all super tasty with this cheesy, easy chicken dinner.
- Buttermilk cornbread or Mexican cornbread – both pair with the flavors in this dish.
You can choose one or add a few sides to make a wholesome, well rounded dinner.
Recipe Notes
The simplicity of this Rotel Chicken Bake dish is just as claimed! A family-friendly lunch can be prepared in just one pan and 5 minutes.
I’ll go through a few of the strategies and techniques I employ when preparing this recipe in this part to ensure the best, tastiest results possible.
INGREDIENTS + SUBSTITUTIONS
- Chicken Breasts – I like using chicken breasts for the Rotel Chicken Bake, but any boneless skinless chicken will do. If you are using tenderloins or cutlets, the bake time will be less so check it early to avoid overcooking it.
When choosing any chicken, make sure you are beginning with even sized pieces. You can easily slice the chicken in half or pound out the thicker spots so that they are even and will bake evenly. - Rotel – I love the classic Rotel! But you can use any brand of canned tomatoes with green chiles. If you like you could also use the fire-roasted, Mexican style, Hot, or really any variety of Rotel!
- Shredded Cheese – I keep it simple with shredded cheddar, but you can definitely use a Mexican blend, Monterey jack, or pepper jack for some spice. Just choose a cheese that will get gooey and melty!
- Spices – A blend of chili powder, cumin, salt, and garlic powder make this whole dish sing.
- Optional Garnishes – Top the Rotel Chicken with one or more based on your family’s preference! Chopped, fresh cilantro, green onions, or sour cream will garnish for added flavor and color.
Recipe Tips
- Use Same-sized Chicken breasts – To make sure the chicken in your Cheesy Rotel Chicken Bake will be juicy and perfect, it is REALLY important to start with pieces that are the same thickness and size.
Butterfly or slice large ones in half to make them even and quicker to cook. Or you can simply pound the thicker parts with a meat tenderizer or rolling pin so they are same width. I recommend covering the chicken with plastic wrap before pounding to keep everything clean. - Use a Large Casserole Pan – Another key tip to even cooking is a large pan. You want to use a casserole dish, or oven safe pan with sides, that allows you to lay the chicken breasts in flat, without overcrowding or layering them. A pan that is too small will make the chicken bake take longer to cook.
- Drain the Rotel – Your Rotel chicken bake will be tasty if you forget this step, but I highly recommend draining the tomatoes before adding them to the chicken. Leaving them undrained will create a more watery sauce since the chicken releases moisture while it bakes too. Draining off the excess liquid will give you a saucier final product.
- Bake Covered – We personally love the ooey, gooey flavors of this this Rotel chicken bake. It’s just full of cheesy goodness! Getting that stringy, melty cheese is done by baking it covered until the last 10 minutes or so. BUT, if you like the idea of crisp cheese instead, bake it uncovered the whole time! Both are super tasty!
- Don’t overcook – One of the main reasons for dry, stringy chicken is overcooking. For this recipes it is as simple as not leaving it in the oven too long! After you’ve remove the foil, let it bake for 5 more minutes, then check the temperature with a meat thermometer if possible so you pull them out at the perfect 165°F.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use Chicken Chunks – Cubed chicken pieces will not only make your easy Rotel chicken bake faster, but it makes serving quicker too. Just scoop and serve!
- Pre-shredded Cheese – Grate it yourself ahead of time, or just buy a package of your favorite pre-shredded cheese to make assembling this so much faster.
- Use a spice blend – If you have taco seasoning or Mexican blends in your cupboard they can add big flavor super fast without measuring separate spices. My homemade fajita seasoning would be a great option to season a Rotel chicken bake super easily. Swap in 1-2 teaspoons to coat all the breasts.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Spicy Rotel Chicken Bake – Make as directed but add a pinch of cayenne to the seasoning blend, or swap out original Rotel with the Hot variety, and use pepper jack cheese on top.
- Loaded Cheesy Rotel Chicken Bake – Make as directed, mixing in 1/2 cup corn and 1/2 cup black beans to the rotel before topping with cheese.
- Creamy Rotel Chicken Bake – Mix 4 ounces of cream cheese and 1/2 cup of sour cream with the drained Rotel tomatoes, then proceed with the recipe as directed!
Freezer Meal Instructions
Making this Rotel chicken bake recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
- Add the drained tomatoes on top of the seasoning-coated chicken breasts.
- Place in a freezer-safe bag or other freezer-compatible container.
- Freeze.
- Thaw in the refrigerator for 24 to 48 hours before cooking.
- Clear away any extra liquid.
- As instructed in the recipe, sprinkle cheese on top and bake.
Rotel Chicken Bake Leftovers
It’s your lucky day if you have leftovers from making simple Rotel chicken! They offer a great starting point for another delectable dish and reheat well.
Meal-sized quantities should be separated up and stored in an airtight container to preserve leftovers:
- in the refrigerator for 3-4 days
- in the freezer up to a month
LEFTOVER RECIPES
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Rotel Chicken Nachos – Spread tortilla chips on a sheet pan and sprinkle chopped up Rotel chicken on top. Add more cheese, and other toppings like beans, corn, olives, and jalapenos. Bake at 350°F until the cheese is melted and serve.
- Rotel Chicken Quesadillas – Combine chopped leftovers with extra shredded cheese between two flour tortillas. Crisp in a warm skillet on both sides until the cheese is melted and everything is hot. Slice into triangles and serve immediately with some sour cream to dip!
- Rotel Chicken Stuffed Peppers – Chop up leftovers and combine with either white or brown rice at a 1:1 ratio. Add a splash or two of chicken broth if it seems dry. Half bell peppers and remove the stems, ribs, and seeds. Place in a casserole dish and fill with the chicken and rice mixture. Top with more cheese and bake covered for 35-40 minutes or until the peppers are tender.
- Rotel Chicken Burritos– Combine leftover Rotel chicken with leftover rice and beans in a pan to warm through. Lay out a large tortilla and add the chicken mixture topped with salsa or cheese, the fold.
CHEESY CHICKEN ROTEL IS A FAMILY FAVORITE
I want to jump into the pan and cover myself with cheese and pasta whenever I eat Cheesy Chicken Rotel. Yes, this classic comfort dish is that wonderful. You’ll understand what I’m talking about if you’ve ever eaten this nostalgic meal. The recipe is new to you? So let me show you how to make a creamy pasta dish stuffed with juicy chicken, hot tomatoes, and other ingredients.
CHEESY CHICKEN ROTEL – PUT ON YOUR FAT PANTS, PEOPLE.
This recipe was almost not posted on the site. Why? since everyone has their own unique interpretation.
But it’s okay. I want to try them all before this life is gone. Keep them coming, then. That good. Cheesy Chicken Rotel. Seriously, this spaghetti recipe is great for potlucks, parties, and weeknight meals. This tried-and-true recipe is ALWAYS a hit, regardless of the dish.
You can rely on this recipe when you need a hearty, satisfying meal with no fuss since it is made with simple cupboard goods, healthy chicken, and my reliable sidekicks Velveeta and Rotel.
INGREDIENTS NEEDED TO MAKE:
- Chicken – I used 2 pounds of chicken breasts. You can use whatever you like, see more ideas below.
- Salt + pepper – Just a pinch.
- Spaghetti
- Rotel canned tomatoes – For this recipe we used the Mild version. You do you.
- Cream of chicken soup and / or cream of mushroom soup – 2 cans.
- Velveeta cheese
- Milk
- Cheddar cheese – Because.
- Hot sauce – Totally optional, but it gives this dish just a little kick.
- Onion powder + chili powder.
A word regarding the bird: Feel free to use any type of chicken. 2 pounds of chicken breasts were my starting point. I tenderly poached them in salted water, let them cool, then shred them. In a pinch, you can also use premium canned chicken or shredded rotisserie chicken.
Due to the fact that the majority of the components already contain salt, you won’t need much salt or pepper in this recipe. The cheeses, soups, and tomatoes all have distinctive flavors.
TIP: Cook the spaghetti in the same cooking water you prepared the chicken in. The pasta soaks up all that flavor and makes your dish taste even better.
You may use any sort of pasta you have on hand to make this casserole. I’ve always had it the traditional way, with pasta.
I don’t like “cream of” soups. If you’d prefer, you can make your own. Me? Since I’ve already decided to use Velveeta, I assumed a small amount of cream soup would do.
HOW TO MAKE CHICKEN ROTEL:
- The first step is to pre-heat your oven at 350 degrees. A 9 x 13 baking dish should be lightly greased and left aside.
- After that, include 3 quarts of water in a big saucepan. Add a good amount of salt and pepper and stir. On medium-high heat, add the chicken breasts and bring the saucepan to a VERY low boil.
- Cook the chicken slowly until the center is no longer pink. Take out of the water, then allow to cool. Shred the chicken using two forks. Place aside.
- the boiling point of the cooking water As directed on the package, add the dry pasta and prepare until al dente (about 9 minutes). Drain the pasta, saving roughly 2 cups of the cooking liquid.
- Turn the stovetop down to low. Combine the undrained tomatoes, soups, cubed Velveeta, hot sauce, onion powder, and chili powder in the same saucepan that has been drained and is now empty.
- Cook and whisk the cheese mixture until it is well-combined. Take the pan off the heat, then stir in the noodles and chicken. Add the milk and 1 12 cups of the pasta water that was set aside (more as needed).
- Add the mixture to the baking pan that has been prepared. Cheddar cheese should be added on top.
- After that, bake for 30 minutes in the oven. Serve warm.
I’m getting hungry again just thinking about this yummy recipe. It is definitely one of my favorites.
TIP: The addition of milk and pasta water helps make the sauce creamy. The pasta will absorb the sauce while baking, and this step keeps it from becoming too dry.
This recipe yields an abundance! My family had plenty for two nights with this. Making a large batch on Sunday night would allow you to have enough lunches for the entire week.
This can alternatively be prepared in two more compact baking dishes. Currently, one will go in the freezer. Let the frozen one defrost in the refrigerator for a few hours prior to baking, and then bake it until thoroughly heated.
TIPS + IDEAS FOR BEST RESULTS:
- To shorten the cooking time, chop the chicken breasts into smaller cutlets or strips before putting them to the water.
- For added flavor, cook the pasta in the chicken cooking water.
- Avoid the temptation to add more salt. This recipe already has a lot of flavor in the ingredients. Before you eat, season your piece with additional salt if desired.
- Want it hotter? Use the Spicy Rotel tomatoes and more hot sauce to taste.
- To make melting Velveeta cheese easier, cube it.
- For a fun variation, try using ground beef in place of the chicken in this dish.
- Other pasta varieties go well with chicken Rotel as well. Consider rotini, penne, and more.
- Serve a comprehensive lunch that your family and guests will adore with buttery garlic bread and a green salad.
Cheesy Chicken Rotel
A traditional dish of comfort food including spaghetti, fiery tomatoes, tender chicken, and creamy cheese sauce.
PREP TIME: 45 mins
COOK TIME: 30 mins
TOTAL TIME: 1 hr 15 mins
COURSE: Main Course, Pasta
CUISINE: American
SERVINGS: 12
CALORIES: 413 kcal
INGREDIENTS 1x2x3x
- 2 pounds chicken breast boneless, skinless, cut into strips for cooking
- 1 pinch salt
- 1 pinch black pepper
- 16 ounces spaghetti dry, uncooked
- 10 ounces Rotel tomatoes undrained
- 10.5 ounces cream of chicken soup
- 10.5 ounces cream of mushroom soup
- 1 pound Velveeta cheese cubed
- 2 tablespoons hot sauce
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ¼ cup milk more as needed
- 1 ½ cups reserved pasta cooking water
- 1 ½ cups cheddar cheese shredded
INSTRUCTIONS
- The first step is to pre-heat your oven at 350 degrees. A 9 x 13 baking dish should be lightly greased and left aside.
- After that, include 3 quarts of water in a big saucepan. Add a good amount of salt and pepper and stir. On medium-high heat, add the chicken breasts and bring the saucepan to a VERY low boil.
- Cook the chicken slowly until the center is no longer pink. Take out of the water, then allow to cool. Shred the chicken using two forks. Place aside.
- the boiling point of the cooking water As directed on the package, add the dry pasta and prepare until al dente (about 9 minutes). Drain the pasta, saving roughly 2 cups of the cooking liquid.
- Turn the stovetop down to low. Combine the Rotel, soups, cubed Velveeta, hot sauce, onion powder, and chili powder in the same pot that has been drained and left empty.
- Cook and whisk the cheese mixture until it is well-combined. Take the pan off the heat, then stir in the noodles and chicken. Add the milk and 1 12 cups of the pasta water that was set aside (more as needed).
- Add the mixture to the baking pan that has been prepared. Cheddar cheese should be added on top.
- After that, bake for 30 minutes in the oven. Serve warm.
NUTRITION
Serving: 1gCalories: 413kcalCarbohydrates: 37gProtein: 34gFat: 13gSaturated Fat: 7gCholesterol: 83mgSodium: 1195mgPotassium: 606mgFiber: 2gSugar: 5gVitamin A: 641IUVitamin C: 5mgCalcium: 349mg