Description
A bold and comforting Southern-style casserole packed with tender chicken, creamy cheese, and a spicy kick, baked to golden perfection.
Ingredients
12 oz spaghetti, cooked and drained
3 cups cooked chicken, shredded or chopped
1 can (10.5 oz) cream of chicken soup
1 can (10 oz) diced tomatoes with green chilies (like Rotel)
4 oz cream cheese
1 cup sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 small onion, diced
2 cloves garlic, minced
1 jalapeño, diced (optional)
1 tablespoon olive oil or butter
Salt and pepper to taste
1/2 teaspoon paprika or cayenne pepper (optional, for extra spice)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook spaghetti until al dente, drain, and set aside.
- In a skillet, heat olive oil or butter and sauté onion, garlic, and jalapeño until softened.
- Stir in cream of chicken soup, diced tomatoes with green chilies, and cream cheese. Cook until smooth and creamy.
- Add shredded chicken and cooked spaghetti to the sauce. Mix until evenly coated. Season with salt, pepper, and paprika or cayenne.
- Transfer the mixture to the prepared baking dish and top with cheddar and Monterey Jack cheese.
- Bake for 25–30 minutes or until the top is golden and bubbly.
- Let cool for a few minutes before serving.
Notes
Use rotisserie chicken for a quicker prep.
Adjust spice level by using mild or hot Rotel and skipping or adding jalapeños.
Add extra veggies like bell peppers, spinach, or mushrooms for more nutrition.
Swap spaghetti for other pasta types like penne or rotini if desired.
Freeze assembled casserole before baking or freeze leftovers for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 790mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg