Description
A comforting and flavorful casserole. It features tender chicken, spaghetti, and a creamy, spicy sauce. This dish is perfect for a satisfying meal.
Ingredients
- 1 pound spaghetti
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 pounds cooked chicken, shredded
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10 ounce) can Rotel tomatoes and chilies, undrained
- 1 cup milk
- 1/2 teaspoon cayenne pepper (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 cups shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C).
- Cook spaghetti according to package directions. Drain.
- Heat olive oil in a large skillet. Saute onion and garlic until softened.
- Add shredded chicken, soup, Rotel, milk, cayenne pepper, black pepper, and salt. Stir to combine. Simmer for 5 minutes.
- Stir in cooked spaghetti and 1 cup of cheese.
- Pour mixture into a greased 9×13 inch baking dish.
- Top with remaining cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Let stand for a few minutes before serving.
Notes
- You can use leftover rotisserie chicken.
- Adjust the amount of cayenne pepper to your preferred spice level.
- Feel free to add other vegetables, like bell peppers.
- For extra flavor, use a blend of cheeses.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern