Description
This Spicy Chicken Spaghetti is a creamy, cheesy casserole bursting with flavor. Tender cooked chicken, Rotel tomatoes with green chilies, and a blend of melted cheeses tossed with spaghetti make this an easy, comforting meal perfect for family dinners or potlucks. The spice level can easily be adjusted to your liking, making it a versatile dish everyone will love.
Ingredients
Units
Scale
Base Ingredients
- 1 tablespoon butter
- 1 medium sweet onion, chopped
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
Cheese and Sauces
- 1 can condensed cream of chicken soup
- 1 (10-ounce) can Rotel Tomatoes with Green Chilies
- 1 pound pasteurized cheese product, cut into cubes
- 1/3 cup milk
- 1 cup shredded cheddar cheese
Main Components
- 3 cups chopped cooked chicken
- 12 ounces spaghetti, cooked according to package directions
- Black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Sauté Onions: Melt the butter in a large nonstick pan over medium heat. Add the chopped sweet onion and cook for about 4 to 5 minutes, stirring occasionally, until the onions become soft and translucent.
- Add Seasonings and Creamy Ingredients: Stir in seasoned salt, garlic powder, condensed cream of chicken soup, Rotel tomatoes with green chilies, cubed pasteurized cheese product, and milk into the pan. Cook this mixture, stirring constantly until the cheese has fully melted and the sauce is creamy and smooth.
- Combine Chicken and Season: Fold the chopped cooked chicken into the cheesy sauce. Add black pepper to taste and mix well to ensure the chicken is evenly coated.
- Incorporate Spaghetti: Gently fold the cooked, drained spaghetti into the chicken and cheese mixture until evenly combined.
- Prepare for Baking: Pour the entire mixture into a greased 9×13-inch casserole dish. Cover the dish with aluminum foil to keep moisture locked in while baking.
- Bake Covered: Place the casserole in the preheated oven and bake covered for 20 minutes to heat through and meld the flavors.
- Add Cheese Topping and Finish Baking: Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and return the casserole to the oven. Bake uncovered for an additional 5 minutes until the cheese is melted and bubbly.
- Serve: Remove from oven and let cool slightly before serving. Enjoy this spicy, cheesy chicken spaghetti casserole!
Notes
- To increase the spiciness, use Hot Rotel tomatoes instead of mild and add a pinch or two of cayenne pepper to the sauce.
- If preferred mild, stick to mild Rotel tomatoes and omit cayenne pepper.
- For best results, cook the spaghetti just until al dente to avoid over-softening during baking.
- This casserole can be prepared ahead of time and refrigerated before baking; just add an extra few minutes to the bake time if going from chilled.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
