Description
A comforting casserole combining the richness of cheese with a kick of spice, perfect for chilly evenings.
Ingredients
- 12 oz spaghetti (or gluten-free substitute)
- 2 cups cooked, shredded chicken (use rotisserie chicken for convenience)
- 1 cup diced tomatoes with green chilies (like Rotel)
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup milk (or any dairy-free alternative)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Prepare the casserole mixture by combining cooked chicken, diced tomatoes, cream cheese, cheddar cheese, Monterey Jack cheese, sour cream, milk, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper in a large bowl. Mix until evenly blended.
- Combine the cooked spaghetti with the chicken mixture and stir until fully coated.
- Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Top with additional cheddar cheese for a golden finish.
- Bake the casserole for 25-30 minutes until cheese is melted and edges are bubbling.
- Garnish with fresh parsley, let cool slightly, serve warm, and enjoy!
Notes
Feel free to use different cheeses or add vegetables for variety. For a milder dish, adjust or omit cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern