Chicken spaghetti casserole has always been my go-to comfort food. Growing up, my grandmother, Bigmama, would make it for us, and it quickly became a family favorite. Later, when I started my own family, she passed the recipe down to me. Over time, I’ve made a few tweaks—not just to simplify the process, but also to give it a little extra kick of spice!
Ingredients
- 1 lb spaghetti, cooked
- 1 lb shredded chicken (about 1 rotisserie chicken)
- 2 tbsp unsalted butter
- 1 lb Velveeta cheese, cut into chunks
- 1 cup milk
- 1 (10 oz) can Rotel (original)
- 1 (10 oz) can cream of mushroom soup
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- ½ cup panko breadcrumbs
- Crushed red pepper flakes, for serving
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch casserole dish with Crisco or nonstick spray.
- In a large stockpot, combine the butter, Velveeta, Rotel, cream of mushroom soup, and milk. Cook over medium heat, stirring frequently, until the cheese is fully melted and the mixture is smooth.
- Add the shredded chicken, cooked spaghetti, and salt and pepper. Stir well to ensure everything is evenly coated.
- Transfer the mixture to the prepared casserole dish and spread it out evenly. Sprinkle the shredded cheddar cheese over the top, followed by the panko breadcrumbs.
- Cover the dish with foil and bake for 30 minutes, or until the cheese is melted and bubbly.
- Remove the foil and broil for 3–5 minutes, keeping a close eye to prevent burning, until the breadcrumbs are golden brown.
- Remove from the oven and let the casserole sit for 5 minutes before serving.
- Sprinkle with crushed red pepper flakes to taste and enjoy!
