Go Back
Homemade Spicy Chicken Spaghetti photo

Spicy Chicken Spaghetti

A creamy, cheesy chicken and spaghetti casserole with a spicy kick from Rotel tomatoes.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings

Equipment

  • large nonstick skillet
  • 9x13 inch Baking Dish
  • Spatula or wooden spoon

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

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Melt the butter in a large nonstick skillet over medium heat.
  • Add the chopped sweet onion and cook until softened, about 4 to 5 minutes.
  • Stir in the seasoned salt, garlic powder, condensed cream of chicken soup, Rotel tomatoes with green chilies, cubed pasteurized cheese product, and milk; cook over medium-low heat, stirring constantly, until the cheese product is melted and the sauce is smooth.
  • Fold the chopped cooked chicken into the sauce and season with black pepper to taste.
  • Add the cooked spaghetti to the skillet and toss gently to coat evenly with the sauce.
  • Transfer the mixture to a greased 9x13-inch casserole dish, cover with foil, and bake for 20 minutes.
  • Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake uncovered for 5 more minutes until the cheese is melted.
  • Let the casserole rest a few minutes before serving.

Notes

  • Use Hot Rotel for more heat.
  • Add a pinch of cayenne for extra spice.
  • Use mild Rotel to reduce spiciness.
  • Shred your own cheddar for best melt.
  • Nutritional info is an estimate only.