Go Back
Homemade Spicy Chicken Spaghetti photo
Print Recipe Save it for later

Spicy Chicken Spaghetti

A creamy, cheesy baked spaghetti casserole with chicken and Rotel for a spicy kick.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 8 servings

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 can (10-ounce) 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, stirring occasionally, until soft, about 4–5 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, stirring constantly, until the cheese product is fully 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 combine and coat with the sauce.
  • Transfer the spaghetti mixture to a greased 9x13-inch casserole dish, cover with aluminum foil, and bake for 20 minutes.
  • Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and return to the oven uncovered for 5 minutes, until the cheese is melted.

Equipment

  • large nonstick skillet
  • 9x13 inch Baking Dish
  • Aluminum Foil

Notes

  • Use Hot Rotel for a spicier casserole.
  • Add a pinch of cayenne for extra heat.
  • Use Mild Rotel if you prefer it not spicy.
  • Nutritional info is an estimate and will vary by brand.