Description
This Spicy Southern Cheesy Chicken Spaghetti Casserole is a comforting southern classic made quick and easy with rotisserie chicken. Creamy Velveeta, zesty Rotel, and crushed red pepper flakes come together for a cheesy, flavorful bake everyone will love.
Ingredients
- 1 lb spaghetti, cooked
- 1 lb chicken, shredded (about 1 rotisserie chicken)
- 2 tablespoons unsalted butter
- 1 lb Velveeta cheese, cut into chunks
- 1 cup milk
- 1 (10-ounce) can Rotel
- 1 (10-ounce) can cream of mushroom soup
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1/2 cup panko bread crumbs
- Crushed red pepper flakes, for serving
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch casserole dish with butter or nonstick spray.
2. Cook spaghetti according to package instructions until al dente. Drain and set aside.
3. In a large pot over medium heat, melt butter. Add Velveeta, milk, Rotel, and cream of mushroom soup. Stir until cheese is melted and mixture is smooth.
4. Add shredded chicken and cooked spaghetti. Season with salt and pepper. Stir to combine.
5. Pour the mixture into the prepared casserole dish, spreading it evenly.
6. Top with shredded cheddar cheese and sprinkle with panko bread crumbs.
7. Cover with foil and bake for 30 minutes, until bubbly.
8. Remove foil and broil for 3 to 5 minutes until breadcrumbs are golden brown. Watch closely to avoid burning.
9. Let the casserole rest for 5 minutes, then top with crushed red pepper flakes before serving.
Notes
For milder flavor, use diced tomatoes instead of Rotel.
Add diced bell peppers or mushrooms for extra vegetables.
To make ahead, assemble and refrigerate up to 2 days before baking.
Store leftovers in the refrigerator for up to 4 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 cup
- Calories: 515
- Sugar: 4
- Sodium: 780
- Fat: 24
- Saturated Fat: 11
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 41
- Fiber: 3
- Protein: 32
- Cholesterol: 92