Chicken Spaghetti Casserole Spicy Southern Comfort
This Chicken Spaghetti Casserole is a creamy, cheesy, and slightly spicy dish that brings the comforting flavors of the South to your table. It's an easy-to-make casserole perfect for a family meal, guaranteed to be a crowd-pleaser.
Equipment
- 9x13 inch baking dish
- Large skillet
- Large pot
- Colander
- Mixing spoon
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 1 pound spaghetti
- 2 cups cooked chicken, shredded or diced
- 8 ounces Velveeta cheese, cubed
- ½ cup chopped onion
- ½ cup chopped bell pepper
- 2 cloves garlic, minced
- ½ cup chicken broth
- 2 tablespoons butter
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Cook spaghetti according to package directions until al dente. Drain well and set aside.
- In a large skillet, melt butter over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
- Stir in cream of mushroom soup, cream of chicken soup, Rotel tomatoes, chicken broth, and Cajun seasoning. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Reduce heat to low and add Velveeta cheese. Stir until the cheese is melted and the sauce is smooth.
- Add the cooked chicken and stir to combine.
- Add the cooked spaghetti to the sauce and toss to coat evenly.
- Pour the spaghetti mixture into the prepared baking dish.
- Bake in the preheated oven for 20-25 minutes, or until bubbly and lightly browned.
- Let the casserole rest for 5-10 minutes before serving.
Notes
For a healthier option, use whole wheat spaghetti and reduced-fat cream of mushroom soup. If you don't like spice, use regular diced tomatoes instead of Rotel. Leftover turkey can be used instead of chicken. Add other vegetables like mushrooms, zucchini, or spinach for extra nutrients. Store leftovers in an airtight container in the refrigerator for up to 3 days.