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Homemade Spicy Chicken Spaghetti photo

Spicy Chicken Spaghetti

A creamy, spicy chicken and spaghetti casserole that's quick to prepare and perfect for family dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon butter
  • 1 medium sweet onion chopped
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon garlic powder
  • 1 can condensed cream of chicken soup
  • 1 10-ounce can Rotel tomatoes with green chilies
  • 1 pound pasteurized cheese product cut into cubes
  • 1/3 cup milk
  • 3 cups chopped cooked chicken
  • black pepper to taste
  • 12 ounces spaghetti cooked according to package directions
  • 1 cup shredded cheddar cheese

Equipment

  • large nonstick skillet
  • 9x13 inch Baking Dish
  • Wooden spoon or spatula

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Melt the butter in a large nonstick skillet over medium heat.
  3. Add the chopped sweet onion and cook, stirring occasionally, until softened, about 4–5 minutes.
  4. Stir in the seasoned salt, garlic powder, condensed cream of chicken soup, Rotel tomatoes with green chilies, cubed pasteurized cheese product, and milk; cook, stirring constantly, until the cheese is melted and the sauce is smooth.
  5. Fold the chopped cooked chicken into the sauce and season with black pepper to taste.
  6. Add the cooked spaghetti to the skillet and gently toss to combine so the pasta is evenly coated.
  7. Pour the spaghetti mixture into a greased 9x13-inch baking dish, cover with aluminum foil, and bake for 20 minutes.
  8. Remove the foil, sprinkle the shredded cheddar cheese over the top, and return to the oven; bake uncovered for 5 minutes, until the cheese is melted.

Notes

  • Use Hot Rotel tomatoes to make the casserole spicier.
  • Add a pinch of cayenne if you want more heat.
  • Use mild Rotel tomatoes to reduce the spice.
  • Nutritional info is an estimate and varies by brand.