Description
Irresistible Spicy Southern Cheesy Chicken Spaghetti Casserole with a zesty kick of jalapenos and creamy cheese sauce. Comforting and crowd-pleasing favorite!
Ingredients
Scale
- 16 oz (454g) spaghetti
- 3 cups (about 1 lb/454g) cooked chicken, shredded (rotisserie works perfectly)
- 2 tablespoons (28g) butter
- 1 medium onion, finely diced (about 1 cup/160g)
- 1 red bell pepper, diced (about 1 cup/150g)
- 2 jalapeños, seeded and minced (adjust to taste)
- 3 cloves garlic, minced
- 1 can (10.5 oz/298g) cream of mushroom soup
- 1 can (10.5 oz/298g) cream of chicken soup
- 1 can (10 oz/283g) diced tomatoes with green chilies (like Rotel)
- 8 oz (227g) Velveeta cheese, cubed
- 2 cups (8 oz/227g) sharp cheddar cheese, shredded and divided
- 1/2 cup (120ml) chicken broth
- 1 tablespoon (15ml) Worcestershire sauce
- 2 teaspoons (5g) cajun seasoning
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 1/4 cup (15g) chopped fresh parsley for garnish
Instructions
- Step 1: Prepare Your Ingredients Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente, about 2 minutes less than package directions suggest. Drain and rinse under cold water to stop cooking. Set aside.
- Step 2: Create Your Flavor Base In a large skillet over medium heat, melt the butter. Add the diced onion and bell pepper, cooking until softened, about 5 minutes. Add the minced jalapeños and continue cooking for another 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Season this vegetable mixture with half of the cajun seasoning and a pinch of salt and pepper.
- Step 3: Build Your Sauce Reduce heat to medium-low. Add both cans of soup, diced tomatoes with chilies, chicken broth, and Worcestershire sauce to the skillet. Stir until combined. Add the cubed Velveeta and 1 cup of the cheddar cheese, stirring frequently until completely melted and smooth. Add the remaining cajun seasoning and cayenne pepper. Taste and adjust seasonings as needed.
- Step 4: Combine Components In a very large mixing bowl, combine the cooked spaghetti and shredded chicken. Pour the cheese sauce over the mixture and fold gently until everything is evenly coated. The sauce may seem a bit thin, but don’t worry – it will thicken during baking.
- Step 5: Bake to Perfection Transfer the mixture to your prepared baking dish. Sprinkle the remaining cup of shredded cheddar over the top. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and beginning to brown in spots.
- Step 6: Finish and Serve Remove your Irresistible Spicy Southern Cheesy Chicken Spaghetti Casserole from the oven and let it rest for 10 minutes before serving. This resting period allows the sauce to set slightly, making it easier to portion. Sprinkle with fresh parsley before serving for a pop of color and fresh flavor.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480 calories per serving
- Sugar: 4 grams
- Sodium: 1130 mg
- Fat: 23 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 38 grams
- Fiber: 2 grams
- Protein: 28 grams
- Cholesterol: 90 mg