Description
Spicy Chicken Spaghetti is a comforting casserole dish featuring tender chicken, creamy cheese sauce, and a spicy kick from Rotel tomatoes with green chilies. This baked pasta recipe combines layers of spaghetti, seasoned chicken, and melted cheese for a hearty, flavorful meal perfect for family dinners or potlucks.
Ingredients
Units
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Main Ingredients
- 1 tablespoon butter
- 1 medium sweet onion, chopped
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 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
- 3 cups chopped cooked chicken
- Black pepper to taste
- 12 ounces spaghetti, cooked according to package directions
- 1 cup shredded cheddar cheese
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 onion and cook for about 4 to 5 minutes until the onions are soft and translucent.
- Add Seasonings and Sauce Ingredients: Stir in seasoned salt, garlic powder, condensed cream of chicken soup, Rotel tomatoes with green chilies, pasteurized cheese cubes, and milk. Cook the mixture, stirring constantly, until the cheese is fully melted and the sauce is smooth.
- Incorporate Chicken: Fold the chopped cooked chicken into the cheese sauce mixture. Season with black pepper to taste, ensuring the mixture is well combined and seasoned.
- Combine with Spaghetti: Gently fold in the cooked spaghetti until the pasta is evenly coated with the sauce.
- Prepare for Baking: Pour the spaghetti mixture into a greased 9×13-inch casserole dish. Cover the dish with aluminum foil to keep moisture in while baking.
- Bake Covered: Bake in the preheated oven for 20 minutes to heat through and meld flavors.
- Add Topping and Finish Baking: Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the casserole to the oven, uncovered, and bake for an additional 5 minutes until the cheese is melted and bubbly.
- Serve: Remove from oven and let the casserole rest for a few minutes before serving to allow it to set and cool slightly.
Notes
- To make the casserole spicier, use Hot Rotel tomatoes and add a pinch or two of cayenne pepper.
- Use mild Rotel tomatoes if you prefer a mild flavor without much heat.
- Ensure spaghetti is cooked al dente according to package directions before mixing in the sauce to prevent overcooked pasta during baking.
- This dish can be made ahead and refrigerated before baking; increase baking time slightly if baking from cold.
Nutrition
- Serving Size: 1/8 of casserole (about 1.25 cups)
- Calories: 420
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
