SPICY SOUTHERN CHEESY CHICKEN SPAGHETTI CASSEROLE
A delicious and quick southern comfort food featuring chicken and spaghetti with a spicy twist.
Equipment
- 9x13 casserole dish
- large stockpot
- spoon
- foil
Ingredients
Pasta and Chicken
- 1 lb spaghetti cooked
- 1 lb chicken shredded meat from about 1 rotisserie chicken
Sauce Ingredients
- 2 T. unsalted butter
- 1 lb Velveeta cheese cut into chunks
- 1 C. milk
- 1 10 oz can original Rotel
- 1 10 oz can cream of mushroom soup
- salt to taste
- pepper to taste
Toppings
- 1 C. shredded cheddar cheese
- ½ C. panko bread crumbs
- crushed red pepper flakes for serving
Instructions
Preparation
- Grease a 9x13 casserole dish with crisco and set aside. Preheat oven to 350 degrees F.
- Combine butter, velveeta, Rotel, cream of mushroom soup, and milk in a large stockpot. Cook, stirring, over medium heat until cheese is melted and smooth.
- Add chicken, spaghetti, and salt and pepper. Toss to fully combine.
- Pour the mixture into your prepared casserole dish and level the top with your spoon. Top with shredded cheese and sprinkle with breadcrumbs.
- Cover with foil and bake for 30 minutes or until cheese is hot and bubbly.
- Remove foil and broil for 3-5 minutes until breadcrumbs are lightly browned. Keep a close eye on it at this point. The bread crumbs will burn quickly once they start to brown.
- Remove from oven and let sit for five minutes.
- Top with red pepper flakes, to taste, when you serve it.
Notes
This dish can be made ahead of time and baked just before serving.
Nutrition
Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 3gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 10mg
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