A rich, creamy Southern casserole made with tender chicken, spicy tomatoes and chilies, melted cheese, and spaghetti. Perfect for busy weeknights or feeding a crowd.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
3 cups cooked shredded chicken
1 can (10.5 oz) cream of chicken soup
1 can (10 oz) diced tomatoes with green chilies
1 ½ cups cubed processed cheese (Velveeta)
1 cup shredded cheddar cheese
1 small onion, diced
1 small green bell pepper, diced
½ tsp garlic powder
½ tsp black pepper
¼ tsp cayenne pepper (optional)
½ tsp smoked paprika
1 tbsp butter or oil
1 cup crushed buttery crackers or fried onions (optional topping)
Instructions
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Preheat oven to 350°F (175°C).
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Cook spaghetti until al dente. Drain and set aside.
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In a skillet, sauté onion and bell pepper in butter until softened.
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In a large bowl, mix chicken, vegetables, soup, tomatoes with chilies, cubed cheese, and spices.
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Stir in cooked spaghetti until everything is coated.
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Pour into a greased 9×13 baking dish.
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Top with cheddar cheese and optional cracker topping.
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Bake uncovered for 30–35 minutes until bubbly and golden.
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Let cool 10 minutes before serving.