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Homemade Southern Chicken Spaghetti Casserole Recipe | Spicy and Irresistible

Homemade Southern Chicken Spaghetti Casserole Recipe | Spicy and Irresistible
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★★★★★

4.9 from 27 reviews

This Homemade Southern Chicken Spaghetti Casserole is a spicy, comforting dish featuring tender chicken, creamy Velveeta cheese sauce, and a hint of heat from Rotel tomatoes. It’s a delicious twist on a classic southern favorite that’s perfect for family dinners or potlucks.

Ingredients

Scale

Chicken and Broth

  • 4 boneless chicken breasts
  • 2 ½ cups chicken broth (reserved from cooking chicken)
  • Salt to taste
  • Pepper to taste

Pasta

  • 7 oz spaghetti noodles

Cheese and Sauce

  • 1 lb Velveeta cheese, cubed
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10 oz) Rotel (diced tomatoes and green chilies), undrained
  • 1 cup shredded sharp cheddar cheese

Optional Seasoning

  • Aunt Jane’s Krazy Mixed Up Salt (optional)

Instructions

  1. Cook the Chicken: Place fresh or frozen boneless chicken breasts in a large pot and add enough water to cover them by 3-4 inches. Season the water with salt and pepper. Bring to a boil, then reduce heat and simmer for 30 to 45 minutes until the chicken is cooked through.
  2. Prepare Chicken and Broth: Remove the chicken from the pot and set aside to cool. Reserve the broth for cooking noodles. Once cooled, chop the chicken into bite-size pieces.
  3. Cook Spaghetti Noodles: Add the spaghetti noodles to the reserved broth and cook until tender or al dente, approximately 10 minutes. Avoid overcooking to prevent mushy noodles. Drain the noodles and set aside, reserving the broth.
  4. Make the Cheese Sauce: Return 2 cups of the reserved broth to the pot and bring it to a simmer. Add the cubed Velveeta cheese, cream of chicken soup, and undrained Rotel tomatoes. Stir continuously until the cheese has melted and the sauce is smooth.
  5. Assemble the Casserole: Prepare an oven-proof casserole dish by coating it lightly with cooking spray or butter. Combine the chopped chicken and cooked spaghetti noodles into the cheese sauce, mixing well. Pour the mixture into the prepared casserole dish. If the mixture looks too dry, add a small amount of additional broth, being careful not to make it soupy.
  6. Add the Topping: Evenly sprinkle the shredded sharp cheddar cheese over the top of the casserole. Optionally, add Aunt Jane’s Krazy Mixed Up Salt for enhanced flavor.
  7. Bake: Preheat the oven to 350°F (175°C). Bake the casserole for 30 minutes or until hot, bubbly, and the cheese topping is beginning to brown.

Notes

  • You can use fresh chicken breasts or frozen; just adjust the cooking time as needed.
  • If you prefer a spicier casserole, add extra Rotel or a pinch of cayenne pepper.
  • To make this dish lighter, substitute Velveeta with a reduced-fat cheese option, though texture will vary.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
  • For a gluten-free version, substitute spaghetti noodles with gluten-free pasta.
  • This casserole pairs well with a crisp green salad or steamed vegetables.

Nutrition

Keywords: Southern chicken spaghetti casserole, creamy chicken pasta bake, cheesy chicken spaghetti, Velveeta casserole, spicy southern casserole

Find it online: https://leofoster.com/homemade-southern-chicken-spaghetti-casserole-recipe-spicy-and-irresistible/