Description
A comforting chicken pasta casserole featuring tender chicken, creamy cheese, and a delightful kick from RoTel.
Ingredients
Scale
- 1.5 pounds chicken breast (boneless, cooked, and shredded)
- 16 ounces spaghetti (broken into 2-inch pieces)
- 21.5 ounces cream of chicken soup (2 cans)
- 10 ounces diced tomatoes & green chilies (like RoTel)
- 6 ounces cream cheese
- 3 cups Cheddar cheese (shredded, divided)
- 1/4 cup heavy cream (or milk)
- 1 cup frozen peppers and onions mix (or diced fresh)
Instructions
- Cook the chicken breast until tender, then shred using two forks and set aside.
- If using fresh onions and peppers, sauté them in a skillet with olive oil until soft and fragrant.
- Boil salted water and cook the spaghetti until just tender (al dente). Drain and set aside.
- In a microwave-safe bowl, combine cream of chicken soup, diced tomatoes & green chilies, and cream cheese. Heat in the microwave, stirring every minute until smooth and creamy.
- Stir in 2 cups of shredded Cheddar cheese until fully incorporated. If too thick, add milk or cream.
- Combine the shredded chicken with the cheese mixture, ensuring everything is well mixed.
- Fold in the cooked spaghetti and sautéed onions and peppers, mixing gently until coated.
- Transfer the mixture to a greased 13×9-inch casserole dish and top with remaining shredded cheese.
- Cover with plastic wrap and aluminum foil if freezing/refrigerating for up to 2 days.
- Bake uncovered at 350°F for about 20 minutes or until heated through and cheese is bubbly and melty. Allow to stand for 5 minutes before serving.
Notes
Feel free to customize with your favorite vegetables or spices. Make it vegan by substituting chicken with jackfruit and using dairy-free cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg