Description
This casserole is the ultimate comfort food, combining tender chicken, al dente spaghetti, and a rich, cheesy sauce with a delightful spicy kick. Perfect for weeknight dinners or potlucks, it’s sure to please any crowd!
Ingredients
Scale
- 3–4 cups shredded or diced cooked chicken
- 12–16 ounces spaghetti, broken into smaller pieces
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10 oz) Rotel (diced tomatoes with green chilies), undrained
- 1 finely diced fresh jalapeño (seeds removed for less heat, or left in for more)
- Cayenne pepper, to taste
- Hot sauce, to taste
- 3 cups shredded sharp cheddar cheese, divided
- 1 cup Monterey Jack or Colby Jack cheese (optional)
- 1 medium yellow onion, finely diced
- 1 green bell pepper, finely diced
- 2 cloves minced garlic
- 1/2 to 1 cup chicken broth
- Salt, to taste
- Freshly ground black pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
- Dried oregano or thyme, a tiny pinch
- Fresh chopped parsley or green onions (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Break your spaghetti into 2-3 inch pieces and cook according to package directions until al dente. Drain well and set aside.
- In a large, deep skillet or Dutch oven, melt 2 tablespoons of butter (or use olive oil) over medium heat. Add your diced onion and green bell pepper. Sauté for about 5-7 minutes, until they're softened and fragrant. Stir in the minced garlic and any fresh diced jalapeño (if using) and cook for another minute until aromatic.
- Reduce the heat to low. Stir in the cream of mushroom soup, cream of chicken soup, and the entire can of undrained Rotel. Pour in 1/2 cup of chicken broth. Stir well to combine everything into a smooth, creamy base.
- Season the sauce generously with salt, black pepper, garlic powder, onion powder, and cayenne pepper (to taste). Stir in 2 cups of your shredded sharp cheddar cheese (and any Monterey Jack/Colby Jack you're using). Stir until the cheese is melted and fully incorporated into the sauce. If the sauce seems too thick, add the remaining 1/2 cup of chicken broth until it reaches your desired consistency.
- Remove the skillet from the heat. Add your cooked, drained spaghetti and the shredded cooked chicken to the sauce. Gently fold everything together until the spaghetti and chicken are thoroughly coated in the sauce.
- Transfer the entire mixture into a greased 9×13-inch baking dish. Spread it evenly. Sprinkle the remaining 1 cup of shredded sharp cheddar cheese evenly over the top of the casserole.
- Place the baking dish in your preheated oven. Bake for 25-30 minutes, or until the casserole is hot and bubbly around the edges and the cheese on top is melted and lightly golden brown.
- Once out of the oven, let the casserole rest for 5-10 minutes. Garnish with fresh parsley or green onions, if desired, and serve.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: For added heat, consider adding red pepper flakes or your favorite hot sauce. You can also stir in sour cream or cream cheese for extra creaminess. This casserole can be made ahead of time and stored in the refrigerator or freezer for later use.