Description
This Spicy Southern Cheesy Chicken Spaghetti Casserole is the ultimate comfort food with a kick! Made with tender rotisserie chicken, creamy Velveeta, cheddar cheese, and spicy Rotel, this Southern-style baked casserole is packed with flavor and topped with crispy panko bread crumbs. Perfect for family dinners, potlucks, or meal prep!
Ingredients
Scale
For the Casserole
- 1 lb cooked chicken, shredded (rotisserie or boiled)
- 1 lb spaghetti, cooked and drained
- 1 (10 oz) can cream of mushroom soup
- 1 (10 oz) can original Rotel (diced tomatoes & green chilies)
- 1 cup cheddar cheese, shredded
- 1 lb Velveeta cheese, cubed
- 1 cup milk
- 2 tbsp unsalted butter
- Salt and pepper, to taste
For the Topping
- 1/2 cup panko bread crumbs
- Red pepper flakes, for serving (optional)
Instructions
- Preheat & Prepare – Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Make the Cheese Sauce – In a large pot, melt butter over medium heat. Add Velveeta cheese, milk, and cream of mushroom soup. Stir until smooth and creamy.
- Combine Ingredients – Stir in Rotel, shredded chicken, and cooked spaghetti. Season with salt and pepper to taste.
- Assemble & Bake – Pour the mixture into the prepared baking dish. Sprinkle with cheddar cheese and top with panko bread crumbs.
- Bake – Bake uncovered for 25-30 minutes, or until the top is golden brown and bubbly.
- Serve & Enjoy – Sprinkle with red pepper flakes for extra spice and serve hot!
Notes
- For extra spice, add diced jalapeños or a dash of hot sauce to the cheese sauce.
- Make it crunchier by mixing melted butter with the panko topping before baking.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
