Description
A creamy, cheesy, and spicy Southern casserole made with tender chicken, spaghetti, Rotel tomatoes, and plenty of melted cheese. Perfect comfort food with a kick that feeds the whole family.
Ingredients
1 lb spaghetti, broken in half
3 cups cooked chicken, shredded or diced
1 medium onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of mushroom soup
1 (10 oz) can Rotel tomatoes with green chilies, undrained
2 cups shredded sharp cheddar cheese, divided
1 cup shredded pepper jack cheese
1 cup chicken broth
1 tsp paprika
1/2 tsp cayenne pepper
Salt and black pepper to taste
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Cook spaghetti in salted water until al dente. Drain and set aside.
3. Sauté onion and bell pepper in a skillet until softened. Add garlic and cook for 1 minute.
4. Stir in cream of chicken soup, cream of mushroom soup, Rotel tomatoes, chicken broth, paprika, and cayenne. Mix well and heat through.
5. In a large bowl, combine spaghetti, chicken, sauce, 1 1/2 cups cheddar cheese, and all of the pepper jack cheese. Stir to coat.
6. Pour mixture into baking dish and top with remaining 1/2 cup cheddar cheese.
7. Bake for 25–30 minutes until bubbly and golden on top.
8. Let rest 10 minutes before serving.
Notes
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze up to 3 months; thaw overnight in fridge before reheating.
Customize with different proteins, vegetables, or pasta shapes.
Gluten-free pasta and soups can be substituted.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4 g
- Sodium: 880 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg