Description
This Spicy Southern Cheesy Chicken Spaghetti Casserole Delight combines tender cooked spaghetti and shredded chicken with a creamy, cheesy sauce, enhanced by a kick of hot sauce and diced tomatoes with green chilies. Baked to bubbly perfection and topped with crispy breadcrumbs and fresh green onions, this comforting casserole is perfect for a satisfying family meal.
Ingredients
Scale
Main Ingredients
- 2 cups cooked spaghetti
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- 1 cup cream of chicken soup
- 1 cup diced tomatoes with green chilies
- 1 tablespoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Toppings
- 1/4 cup chopped green onions
- 1/2 cup breadcrumbs
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
- Mix Ingredients: In a large bowl, combine the cooked spaghetti, shredded chicken, shredded cheddar cheese, cream of chicken soup, diced tomatoes with green chilies, hot sauce, garlic powder, onion powder, salt, and black pepper. Stir well to ensure all components are evenly distributed.
- Transfer to Baking Dish: Grease a baking dish lightly and transfer the spaghetti mixture into it, spreading it out evenly.
- Add Toppings: Sprinkle the chopped green onions and breadcrumbs evenly over the top of the casserole to add texture and flavor.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the casserole is heated through and bubbling around the edges.
- Cool and Serve: Remove the casserole from the oven and allow it to cool for a few minutes before serving. This helps it set and makes it easier to serve.
Notes
- Use freshly cooked spaghetti or reheat leftover pasta before mixing with other ingredients.
- If you prefer less spice, reduce the hot sauce or omit the diced tomatoes with green chilies.
- For a crispier topping, broil the casserole for the last 2-3 minutes of cooking, watching closely to prevent burning.
- This casserole can be made ahead and refrigerated before baking, just add a few extra minutes to the baking time if baking cold.
- Substitute cream of chicken soup with cream of mushroom for a slightly different flavor.
