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SPICY SOUTHERN CHEESY CHICKEN SPAGHETTI CASSEROLE

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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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Cook Time 45 minutes
Total Time 45 minutes
Course: Dinner
Cuisine: American
Ingredients Method

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

Method
 

  1. Grease a 9x13 casserole dish with crisco and set aside. Preheat oven to 350 degrees F.
  2. 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.
  3. Add chicken, spaghetti, and salt and pepper. Toss to fully combine.
  4. Pour the mixture into your prepared casserole dish and level the top with your spoon. Top with shredded cheese and sprinkle with breadcrumbs.
  5. Cover with foil and bake for 30 minutes or until cheese is hot and bubbly.
  6. 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.
  7. Remove from oven and let sit for five minutes.
  8. Top with red pepper flakes, to taste, when you serve it.

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