Description
This bold and creamy Southern-style casserole blends juicy chicken, spicy jalapeños, Rotel, and melty cheese for the ultimate comfort dish.
Ingredients
12 oz spaghetti, cooked al dente
2 cups cooked chicken (shredded or diced)
10.5 oz can cream of chicken soup
10 oz can Rotel tomatoes with green chilies
1 cup chicken broth
1 small onion, diced
1 small bell pepper, diced
1 jalapeño, finely chopped (optional)
1 tsp garlic powder
1 tsp smoked paprika
½ tsp cayenne pepper (optional, to taste)
2 cups shredded cheddar cheese (divided)
1 cup shredded Monterey Jack or Pepper Jack cheese
2 tbsp olive oil
Salt and pepper, to taste
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
In a skillet, heat olive oil over medium heat. Sauté onion, bell pepper, and jalapeño until softened.
In a large mixing bowl, combine cream of chicken soup, Rotel tomatoes, chicken broth, garlic powder, paprika, cayenne pepper, and 1 ½ cups cheddar cheese. Mix until smooth.
Add in the cooked spaghetti and chicken, then fold in the sautéed veggies. Stir until well combined.
Pour the mixture into the prepared casserole dish.
Sprinkle the top with the remaining ½ cup cheddar cheese and the Monterey Jack (or Pepper Jack) cheese.
Bake uncovered for 30 minutes or until the casserole is bubbly and the cheese is melted and lightly golden on top.
Notes
For more heat, use Pepper Jack cheese and extra jalapeño.
Can be assembled ahead and stored in the fridge until ready to bake.
Leftovers reheat well and are freezer-friendly—perfect for meal prep.
Use rotisserie chicken for a quicker prep.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Baked
- Cuisine: American, Southern
