Description
A creamy, cheesy casserole with a touch of spice, perfect for weeknight dinners and potlucks.
Ingredients
Main Ingredients
- 8 oz Spaghetti, broken in half (For easier stirring)
- 2 cups Cooked chicken, shredded or chopped (Use rotisserie or leftover chicken)
- 1 can Cream of chicken soup
- 1 can Cream of mushroom soup
- 1 cup Chicken broth
- 8 oz Cream cheese, softened
- 2 cups Cheddar cheese, shredded (Divided use)
- 1 cup Monterey Jack or Pepper Jack cheese, shredded (Divided use)
- 1 Onion, finely chopped
- 1 Bell pepper, finely chopped
- 2 cloves Garlic, minced
- 1 can Rotel tomatoes with green chiles, drained
- 2 tbsp Butter or olive oil
Seasonings
- 1 tbsp Chili powder
- 1 tsp Smoked paprika
- 0.5 tsp Cayenne (Adjust to taste)
- 1 tsp Garlic powder
- 1 tsp Onion powder
- to taste Salt
- to taste Black pepper
Optional Add-Ins
- 1 cup Diced jalapeños (For extra spice)
- to taste Hot sauce (For extra heat)
- 0.5 cup Sour cream (For extra creaminess)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish.
- Boil the spaghetti in well-salted water until just shy of al dente. Drain and set aside.
- In a large skillet, sauté the onion and bell pepper in butter or olive oil over medium heat until softened and fragrant. Add the minced garlic and cook for an additional 30 seconds.
Cooking
- Reduce heat to low. Stir in the cream cheese until smooth, then add the cream soups, Rotel, and chicken broth. Season with chili powder, smoked paprika, cayenne, garlic powder, onion powder, salt, and pepper. Stir until creamy.
- Add the cooked chicken, half of the cheddar, and half of the Monterey Jack. Stir to melt and adjust seasoning to taste.
- Toss the spaghetti with the sauce until every strand is coated. Transfer the mixture to the greased baking dish. Sprinkle the remaining cheeses on top.
- Bake for 20 to 25 minutes until the edges bubble and the top is melted and lightly golden. Let rest for 5 to 10 minutes before serving.
Notes
This casserole can be made ahead of time and frozen. Prepare the dish, but do not bake. Wrap tightly and freeze for up to 3 months. Thaw the night before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: dinner, Main Course
- Cuisine: Southern