Description
A comforting and cheesy casserole filled with shredded chicken, spaghetti, and southern spices, perfect for chilly evenings.
Ingredients
- 12 oz spaghetti, broken in half
- 3 cups cooked, shredded chicken
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chiles
- 1 cup chicken broth
- 8 oz cream cheese, softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne (adjust to taste)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Boil the spaghetti in salted water until about 1 minute shy of al dente. Drain and set aside.
- Sauté onion and bell pepper in olive oil over medium heat until soft, about 5 minutes. Add garlic and cook for 30 seconds more.
- Stir in diced tomatoes with chiles, smoked paprika, chili powder, cayenne, and a pinch of salt and pepper. Let simmer for 3–4 minutes.
- Reduce heat and add cream cheese, sour cream, and chicken broth to the skillet. Stir until smooth and slightly thickened.
- Fold in shredded chicken, cooked spaghetti, and half of the cheddar and pepper jack cheeses. Mix gently to coat everything evenly.
- Pour the mixture into your prepared baking dish. Sprinkle the remaining cheeses on top.
- Cover with foil and bake for 15 minutes. Remove foil and bake another 10–12 minutes until bubbly and browned on top.
- Let casserole rest for 5–10 minutes after baking. Sprinkle with chopped parsley and serve warm.
Notes
For a unique crunch, consider adding a panko topping. Use room temperature dairy for mixing better.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern