Description
A comforting Southern Chicken Spaghetti casserole featuring tender shredded chicken, spaghetti pasta, creamy cheese sauce, and zesty diced tomatoes with green chilies (RoTel). This easy, cheesy bake can be prepared ahead, frozen, and baked to perfection for a hearty family meal filled with flavorful layers of creamy goodness.
Ingredients
Scale
Chicken and Vegetables
- 1.5 pounds boneless, cooked, and shredded chicken breast (or more, if desired)
- 1 cup mixed peppers and onions (sautéed if using fresh)
Pasta
- 16 ounces spaghetti, broken into 2-inch pieces
Sauce
- 2 (10.75-ounce) cans condensed cream of chicken soup (21.5 ounces total)
- 10 ounces diced tomatoes & green chilies (RoTel)
- 6 ounces cream cheese, softened
- ¼ cup heavy cream (or milk)
- 3 cups shredded Cheddar cheese, divided (12 ounces)
Instructions
- Prepare Chicken and Vegetables: Cook and shred the chicken breast if not pre-cooked. If using fresh mixed peppers and onions, sauté them in a skillet until softened and fragrant.
- Cook Spaghetti: In a large pot, bring salted water to a boil. Add broken spaghetti and cook until tender. Drain well and set aside.
- Make Cheese Sauce: In a microwave-safe bowl, combine the condensed cream of chicken soup, RoTel diced tomatoes with green chilies, and softened cream cheese. Microwave, stirring every minute, until the mixture is smooth and creamy.
- Add Cheese to Sauce: Stir in 2 cups of shredded Cheddar cheese into the warm sauce until melted and smoothly blended. If the sauce is too thick, thin it by stirring in a little milk or heavy cream to reach desired consistency.
- Combine Ingredients: Mix the shredded chicken, cooked spaghetti, and sautéed peppers and onions into the cheese sauce until all are well coated.
- Assemble Casserole: Grease a casserole dish and spoon the combined mixture inside. Evenly sprinkle the remaining 1 cup of shredded Cheddar cheese over the top.
- Freeze or Refrigerate (Optional): Cover the casserole tightly with plastic wrap and then aluminum foil to freeze for up to 3 months or refrigerate for up to 2 days before baking.
- Bake the Casserole: When ready, preheat oven to 350°F (175°C). Bake uncovered for about 20 minutes or until heated through and the cheese topping is melted and bubbly.
- Rest Before Serving: Allow the casserole to stand for 5 minutes after baking to set for easier serving.
Notes
- You can use leftover cooked chicken or rotisserie chicken to save time.
- Substitute milk for heavy cream to reduce calories or use half-and-half for a balance of creaminess.
- Feel free to add more vegetables like mushrooms or spinach for extra nutrition.
- The casserole freezes well, so it’s a great make-ahead meal.
- For a spicier kick, use hot RoTel or add crushed red pepper flakes.
