Name: Cheesy Rotel Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; 1 can (10 oz) Rotel tomatoes (with green chilies), undrained; 4 oz cream cheese; 1 cup shredded cheddar or Mexican blend cheese; 1/2 onion, chopped (optional); 2 cloves garlic, minced (optional); 1 tbsp taco seasoning or 1 tsp each cumin, chili powder, and paprika; Salt and pepper to taste; 1 tbsp olive oil or butter; Chopped cilantro or green onions for garnish (optional)

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Cheesy Rotel Chicken is one of those ultra-comforting, crowd-pleasing dishes that I reach for when I need something fast, flavorful, and family-approved. With tender chicken, melty cheese, and a can of zesty Rotel tomatoes, this dish brings bold Tex-Mex flavor with minimal prep and maximum satisfaction.

Why You’ll Love This Recipe

I love this recipe because it’s so simple—just a few ingredients, one pan, and loads of creamy, cheesy goodness. It’s incredibly versatile too: I serve it over rice, pasta, or tortilla chips, and it’s perfect for weeknight dinners or casual get-togethers. The combination of spice, creaminess, and tender chicken always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Rotel tomatoes (diced tomatoes with green chilies)
Cream cheese
Shredded cheddar or Mexican blend cheese
Onion, chopped (optional)
Garlic, minced (optional)
Taco seasoning or a mix of cumin, chili powder, and paprika
Salt and pepper
Olive oil or butter
Fresh cilantro or green onions (optional for garnish)

Directions

I season the chicken with taco seasoning, salt, and pepper on both sides.
I heat a bit of oil in a large skillet over medium heat and sear the chicken until golden brown and cooked through (about 4–6 minutes per side). Then I set it aside.
In the same skillet, I sauté chopped onions and garlic (if using) until soft.
I add the Rotel tomatoes (undrained) and stir in the cream cheese, letting it melt and blend into a creamy sauce.
I return the chicken to the skillet, spoon the sauce over the top, and sprinkle with shredded cheese.
I cover and let it simmer for a few minutes until the cheese is melted and everything is hot and bubbly.
I garnish with chopped cilantro or green onions before serving.

Servings and timing

This recipe makes 4 servings and takes about 30 minutes total—perfect for a fast, hearty dinner.

Variations

I shred the cooked chicken and stir it into the sauce for a casserole-style dish.
I add a can of black beans or corn to bulk it up and stretch the servings.
I use pepper jack cheese for a spicier version.
I serve it in tortillas as cheesy chicken tacos or burritos.
I top it with crushed tortilla chips for a crunchy finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop or in the microwave. The sauce may thicken, so I stir in a splash of milk or broth if needed. This dish also freezes well—I cool it completely before storing in freezer-safe containers for up to 2 months.

FAQs

Can I use pre-cooked chicken?

Yes, I often use shredded rotisserie chicken to save time—just stir it into the sauce until heated through.

Is this dish spicy?

It has a mild kick from the green chilies in the Rotel, but I adjust the spice by choosing mild or hot Rotel and cheese.

Can I make it in the oven?

Yes, I layer cooked chicken in a baking dish, pour the sauce over, top with cheese, and bake at 375°F for about 15–20 minutes until bubbly.

What’s the best cheese to use?

I usually go with sharp cheddar or a Mexican blend for meltiness and flavor, but any melty cheese works.

What should I serve this with?

I serve it over rice, pasta, mashed potatoes, or even as a dip with tortilla chips—it’s incredibly versatile.

Conclusion

Cheesy Rotel Chicken is a quick, creamy, and comforting dish that never disappoints. Whether I’m tossing it together on a busy weeknight or using up leftover chicken, it always comes out full of flavor and warmth. With just a handful of ingredients and loads of flexibility, this is one recipe I find myself making again and again.