Ingredients
Scale
- 1 pound spaghetti, cooked and drained
- 3 cups cooked, shredded chicken breast
- 1 (10.5 oz) can cream of chicken soup
- 1 cup chicken broth, plus more if needed
- 2 cups shredded sharp cheddar cheese, divided
- 1 medium yellow onion, finely diced
- 1 (10 oz) can Ro-tel diced tomatoes and green chilies, drained
- 1 teaspoon cayenne pepper
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Cook the spaghetti according to package directions until al dente; drain and set aside. Lightly grease a 9×13 inch baking dish.
- Step 2: In a large pot or Dutch oven, sauté the diced onion over medium heat until softened (about 5 minutes). Add the cream of chicken soup, 1 cup of chicken broth, drained Ro-tel, and cayenne pepper, stirring until thoroughly combined and heated.
- Step 3: Remove the pot from the heat and stir in the shredded chicken and 1 1/2 cups of the sharp cheddar cheese until the cheese is completely melted and the sauce is smooth and creamy.
- Step 4: Add the cooked spaghetti to the sauce mixture. Gently toss the ingredients until the spaghetti and chicken are evenly coated with the cheesy sauce. If the mixture appears too dry, add a splash more chicken broth.
- Step 5: Transfer the entire mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of sharp cheddar cheese evenly over the top of the casserole. Bake for 25–30 minutes, or until the casserole is bubbly and the topping is golden brown.
Notes
- Leftovers store beautifully: cover tightly and refrigerate for up to 3 days, or freeze cooled portions for up to 3 months for a quick future dinner.
- To prevent dryness when reheating individual slices in the microwave, add a tablespoon of chicken broth or water to the plate and cover loosely before heating.
- Balance the cheesy richness and spice by serving the casserole with a bright, crisp side salad dressed with a tangy vinaigrette, or a side of chilled coleslaw.
- For the smoothest sauce, avoid pre-shredded bags and use freshly grated, high-quality sharp cheddar, which melts much more evenly into the liquid base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American