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spicy chicken spaghetti casserole 578710875

Spicy Chicken Spaghetti Casserole

A creamy, cheesy, Texas-style baked spaghetti casserole loaded with shredded chicken, green peppers, mushrooms, and spicy diced tomatoes.
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Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes
Servings: 6
Course: Main Course, Pasta
Cuisine: American
Calories: 566
Ingredients Method Nutrition Notes

Ingredients
  

  • 10 oz spaghetti dry
  • 10.5 oz condensed cream of chicken soup undiluted
  • 10.5 oz condensed cream of mushroom soup undiluted
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 3 cups shredded cooked chicken leftover rotisserie or poached chicken works well
  • 1 1/4 cups diced green bell pepper divided: 1 cup for filling, 1/4 cup for topping
  • 1 1/4 cups sliced mushrooms divided: 1 cup for filling, 1/4 cup for topping
  • 10 oz canned diced tomatoes with green chilies Rotel-style, drained
  • 2 cups shredded cheddar and Monterey Jack cheese blend divided: 1 cup for filling, 1 cup for topping

Method
 

  1. Preheat your oven to 375°F.
  2. Cook the spaghetti in salted boiling water according to the package directions. Drain it well and set aside.
  3. In a large mixing bowl, combine the condensed cream of chicken soup and condensed cream of mushroom soup.
  4. Stir in the salt, black pepper, garlic powder, and onion powder, then whisk until smooth.
  5. Add the shredded chicken, 1 cup of the diced green bell pepper, 1 cup of the sliced mushrooms, and the drained diced tomatoes with green chilies.
  6. Mix everything until thoroughly combined.
  7. Add the cooked spaghetti to the bowl and toss to coat evenly.
  8. Stir in 1 cup of the shredded cheese blend until distributed.
  9. Lightly coat a 9 x 13 inch baking dish with cooking spray.
  10. Transfer the spaghetti mixture to the prepared dish and spread it into an even layer.
  11. Sprinkle the remaining 1 cup of cheese evenly over the top.
  12. Scatter the remaining 1/4 cup of diced green bell pepper and 1/4 cup of sliced mushrooms over the cheese.
  13. Bake for 26 to 30 minutes, until the casserole is bubbling and the cheese on top begins to brown.
  14. Remove from the oven and let the casserole rest for a few minutes before serving.
  15. Scoop into servings and enjoy.

Nutrition

Calories: 566kcalCarbohydrates: 51gProtein: 40gFat: 22gSaturated Fat: 9gCholesterol: 99mgSodium: 1412mgFiber: 4gSugar: 4g

Notes

For extra heat, add a pinch of cayenne pepper or a finely diced jalapeño to the filling.
If you are short on time, use leftover rotisserie chicken or quickly poach about 1 1/2 pounds of chicken breasts.
Do not add water or milk to the condensed soups; their creamy texture is what binds this casserole.
The casserole can be assembled a day ahead, covered, and refrigerated; add 5 to 10 minutes to the bake time.
Make sure the diced tomatoes are well drained so the casserole does not turn watery.
Freeze leftovers in individual containers for up to 3 months and thaw overnight in the refrigerator before reheating.

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