Cheesy Chicken Pasta Casserole

Smooth and creamy cheese melts around rotini and mixes with chicken, Rotel, and veggies to make a wonderful Velveeta Chicken Casserole. 

There’s only 5 simple ingredients to stir together but a depth of flavor that creates a very satisfying and enjoyable meal. 

If you like this recipe you may also enjoy our Hamburger and Potato Casserole or simple Ranch Pasta Salad.

Chicken Casserole with Velveeta Recipe

Velveeta cheese and rotel salsa create a Mexican twist where the veggies and pasta have an Italian influence. Tender pieces of chicken complete the creamy casserole.

This chicken casserole with Velveeta cheese is a beautiful pairing of simple Mexican and Italian flavors to make a delicious meal.

Instead of Velveeta being the main flavor like it is in our Slow Cooker Mac & Cheese, it’s more of a supporting flavor that makes this pasta casserole so warm, creamy, and desirable.

This recipe is similar to our Pasta with Marinara and Alfredo in that the mixture of flavors is surprisingly enjoyable while being so easy to make.

Using spaghetti instead of rotini is another popular option in this casserole. And since my kids prefer spaghetti, that’s an easy way to cut down on stress at the dinner table.

I like to get a big package of chicken breasts, boil them all and chop to freeze for other casseroles like Chicken & Dumplings Casserole, Hot Chicken Casserole and Chicken Fajita Pizza.

Ingredients Needed

• Rotini Pasta – the cheese melts and wraps around the rotini very nicely, but elbows, penne, spaghetti or your favorite type of pasta would work well in this recipe too.
• Velveeta Cheese – is so light, creamy and helps tie all of the other ingredients so nicely.
• Ro-Toel – a can of diced tomatoes and green chilies deepen the flavor in every bite.
• Frozen Italian Vegetables – Adds color and a more dynamic flavor to most bites with a variety of bigger pieces of veggies.
• Chicken – small tender pieces blend in to make the dish more meaty, enjoyable and filling.

Step By Step Instructions

Cook the pasta to al dente and drain.

Preheat oven to 350°F and lightly spray a 9 x 13″ dish with non-stick cooking spray.

While the pasta is cooking use a bench scraper to slice the Velveeta loaf into slices. Then cut the slices down to cubes. I find this tool easier and safer to use than a knife.

Pour cooked pasta, cubes of chicken and Rotel into a large mixing bowl.

Be sure to use the entire can of Rotel, including the juices.

Pour in the bag of frozen vegetables. There is no need to thaw.

Some of the larger pieces may be frozen together, try to separate quickly if you can. It’s not critical if you can’t.

Add cubes of cheese and stir it up.

Ensure cubes of Velveeta separate while stirring everything together. This helps more evenly distribute all the cheesy goodness!

The original recipe came from my neighbor. I wouldn’t mind adding a little more Velveeta if you like a little extra cheesy flavor.

Pour into 9 x 13 inch baking dish. Cover with foil and bake for about 30 minutes until cheese is melted and veggies are cooked.

Remove the casserole from the oven and allow it to sit for 5 to 10 minutes. Then stir it up very well and serve.

Be sure to scoop from the bottom while serving or stir again if the casserole sits very long before serving.