This classic Southern casserole is a rich, spicy, and cheesy crowd-pleaser that’s perfect for a weeknight family meal or a potluck. The secret is the combination of creamy sauce, tender shredded chicken, and spicy tomatoes.
Ingredients
- 1 lb spaghetti
- 2 tbsp olive oil
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 (10-oz) can condensed cream of chicken soup
- 1 (10-oz) can condensed cream of mushroom soup
- 1 (10-oz) can diced tomatoes with green chilies (like Rotel)
- 1 cup sour cream
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper, or more to taste
- 1 cup shredded sharp cheddar cheese, plus more for topping
- 1/2 cup shredded Monterey Jack cheese
- Salt and black pepper to taste
Instructions
- Preheat and prep. Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
- Cook the spaghetti. Cook the spaghetti according to package directions until al dente. Drain, but do not rinse.
- Sauté the vegetables. In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper and sauté for about 5 minutes, until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Make the sauce. Stir in the canned tomatoes with green chilies, cream of chicken soup, and cream of mushroom soup. Let the mixture simmer for 2–3 minutes.
- Combine the filling. In a large mixing bowl, combine the cooked spaghetti, shredded chicken, sautéed vegetables, sour cream, smoked paprika, cayenne pepper, and half of the shredded cheeses. Mix thoroughly until all ingredients are evenly coated.
- Assemble and bake. Pour the mixture into the prepared baking dish. Sprinkle the remaining cheddar and Monterey Jack cheese over the top.
- Bake. Bake uncovered for 25–30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
- Rest and garnish. Remove from the oven and let it rest for 5 minutes before serving.
