A comforting and spicy Southern-style cheesy chicken spaghetti casserole featuring tender shredded chicken, Velveeta cheese, Rotel tomatoes, and a crunchy breadcrumb topping, baked until bubbly and golden for a satisfying main dish.
Total Time:1 hour
Yield:6 servings
Ingredients
Main Ingredients
1 lb spaghetti cooked
1 lb chicken shredded meat about 1 rotisserie chicken
Sauce and Cheese
2 tablespoons unsalted butter
1 lb Velveeta cheese cut into chunks
1 cup milk
1 10-ounce can original Rotel
1 10-ounce can cream of mushroom soup
salt and pepper to taste
Topping
1 cup shredded cheddar cheese
½ cup panko bread crumbs
crushed red pepper flakes for serving
Instructions
Prepare casserole dish and oven: Grease a 9×13 casserole dish with Crisco and set aside. Preheat oven to 350 degrees Fahrenheit.
Make the cheese sauce: Combine butter, Velveeta cheese chunks, Rotel, cream of mushroom soup, and milk in a large stockpot. Cook over medium heat, stirring constantly, until the cheese has fully melted and the mixture is smooth.
Combine chicken and spaghetti: Add shredded chicken, cooked spaghetti, salt, and pepper to the cheese sauce. Toss thoroughly to fully combine all ingredients.
Assemble casserole: Pour the mixture into the prepared casserole dish and level the top with a spoon. Evenly sprinkle shredded cheddar cheese and panko bread crumbs on top.
Bake covered: Cover the casserole with foil and bake for 30 minutes or until the cheese is hot and bubbling.
Broil topping: Remove foil and broil for 3 to 5 minutes, watching carefully, until the breadcrumbs are lightly browned and crisp.
Rest and serve: Remove casserole from oven and let it rest for five minutes. Sprinkle crushed red pepper flakes to taste before serving.
Notes
Using a rotisserie chicken saves time and adds flavor, but cooked shredded chicken breast can be substituted.
For extra spice, add additional crushed red pepper flakes into the cheese sauce.
If you prefer a creamier topping without breadcrumbs, substitute with extra shredded cheese.
To avoid burning breadcrumbs under the broiler, watch closely and remove as soon as they begin to brown.
This casserole can be prepared a day ahead; refrigerate before baking and increase baking time slightly if baking chilled.
