SPICY SOUTHERN CHEESY CHICKEN SPAGHETTI CASSEROLE
A classic southern comfort food! I took my Bigmama's original recipe for chicken spaghetti casserole and made it quick and simple with rotisserie chicken. Then I added a little extra flavor with Rotel, some crunch by topping it with panko bread crumbs, and some spice with crushed red pepper flakes at serving!
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Ingredients
- 1 lb spaghetti cooked
- 1 lb chicken shredded meat about 1 rotisserie chicken
- 2 T. unsalted butter
- 1 lb Velveeta cheese cut into chunks
- 1 C. milk
- 1 10 oz can original Rotel
- 1 10 oz can cream of mushroom soup
- salt and pepper to taste
- 1 C. shredded cheddar cheese
- ½ C. panko bread crumbs
- crushed red pepper flakes for serving
Instructions
- Grease a 9x13 casserole dish with crisco and set aside. Preheat oven to 350 degrees F.
- Combine butter, velveeta, Rotel, cream of mushroom soup, and milk in a large stockpot. Cook, stirring, over medium heat until cheese is melted and smooth.
- Add chicken, spaghetti, and salt and pepper. Toss to fully combine.
- Pour the mixture into your prepared casserole dish and level the top with your spoon. Top with shredded cheese and sprinkle with breadcrumbs.
- Cover with foil and bake for 30 minutes or until cheese is hot and bubbly.
- Remove foil and broil for 3-5 minutes until breadcrumbs are lightly browned. Keep a close eye on it at this point. The bread crumbs will burn quickly once they start to brown.
- Remove from oven and let sit for five minutes.
- Top with red pepper flakes, to taste, when you serve it.
