Description
A comforting and flavorful casserole. It features tender chicken, spaghetti, and a creamy, spicy sauce, all baked to perfection.
Ingredients
Scale
- 1 pound spaghetti
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cooked chicken breasts, shredded
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup milk
- 1/2 cup sour cream
- 1/4 cup chopped pickled jalapeños
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (or to taste)
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C). Cook spaghetti according to package directions. Drain.
- While pasta cooks, heat olive oil in a large skillet. Sauté onion until softened. Add garlic and cook for 1 minute.
- Stir in shredded chicken, cream of chicken soup, milk, sour cream, jalapeños, chili powder, cayenne pepper, salt, and pepper. Simmer for 5 minutes.
- Combine cooked spaghetti and chicken mixture in a large bowl.
- Pour half of the spaghetti mixture into a 9×13 inch baking dish. Sprinkle with 1 cup of cheddar cheese.
- Top with remaining spaghetti mixture and sprinkle with the remaining cheese.
- Bake for 20-25 minutes, or until bubbly and cheese is melted and lightly browned.
- Let stand for a few minutes before serving.
Notes
- Adjust the amount of cayenne pepper to control the spice level.
- You can use rotisserie chicken for convenience.
- For a richer flavor, use heavy cream instead of milk.
- Garnish with fresh parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg