Description
Spicy Chicken Spaghetti is a creamy, cheesy baked casserole with bold flavor and just the right amount of heat. Made with pantry staples like Rotel tomatoes, condensed soup, and cooked chicken, it’s quick to prep and perfect for family dinners.
Ingredients
1 tablespoon butter
1 medium sweet onion, chopped
½ teaspoon seasoned salt
½ 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
⅓ cup milk
3 cups chopped, cooked chicken
Black pepper to taste
12 ounces spaghetti, cooked
1 cup shredded cheddar cheese
Instructions
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Preheat oven to 350°F (about 175 °C).
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In a large nonstick pan, melt the butter. Add the chopped onion and cook until soft (about 4‑5 minutes).
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Add the seasoned salt and garlic powder, then stir in the cream of chicken soup, the can of Rotel tomatoes with green chilies, the cubed pasteurized cheese product, and the milk. Cook, stirring constantly, until the cheese product is melted and the mixture is well combined.
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Fold in the chopped, cooked chicken. Season with black pepper to taste.
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Fold in the cooked spaghetti until evenly coated. Transfer the prepared mixture into a greased 9×13-inch baking dish.
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Cover the dish with foil and bake in the oven for 20 minutes.
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After 20 minutes, uncover the dish and sprinkle the shredded cheddar cheese on top. Return to the oven (uncovered) and bake for an additional 5 minutes or until the cheese is melted and bubbly.
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Remove from the oven and allow to rest a few minutes before serving.
Notes
For more spice, use hot Rotel and add cayenne pepper.
For a milder dish, use mild Rotel or regular diced tomatoes.
Can be assembled ahead and refrigerated before baking.
Nutrition
- Serving Size: 1 portion
- Calories: 415
- Sugar: 9g
- Carbohydrates: 47g
- Protein: 23g