Name: Chicken Spaghetti Texas Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: American Southern
Ingredients: 8 oz thin spaghetti, broken in half; 3 cups cooked shredded chicken (rotisserie recommended); 1 medium yellow onion, finely diced; 1 medium red bell pepper, finely diced; 3 cloves garlic, minced; 2 tbsp unsalted butter; 1 (10 oz) can Rotel diced tomatoes with green chiles, undrained; 1 (10.5 oz) can condensed cream of mushroom soup; 1 (10.5 oz) can condensed cream of chicken soup; 1/2 cup sour cream; 1 tsp chili powder; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp black pepper; 2 cups shredded sharp cheddar cheese; 4 oz Velveeta cheese, cubed; 2 tbsp sliced green onions, for garnish

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This Texas-style chicken spaghetti is a beloved Southern potluck classic layered with tender pasta, shredded chicken, tomatoes with green chiles, and a creamy cheddar sauce. Bubbling with melted cheese and seasoned with smoky Southwestern spices, it brings big, hearty flavor to any weeknight table or church supper.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

640 kcalCalories
32 gFat
13 gSaturated Fat
52 gCarbs
3 gFiber
6 gSugar
38 gProtein
980 mgSodium
420 mgPotassium
280 mgCalcium
3 mgIron
22 mgVitamin C
240 mcgVitamin A

Ingredients

For the Casserole

8 oz thin spaghetti, broken in half
3 cups cooked shredded chicken (rotisserie recommended)
1 medium yellow onion, finely diced
1 medium red bell pepper, finely diced
3 cloves garlic, minced
2 tbsp unsalted butter

For the Creamy Sauce

1 (10 oz) can Rotel diced tomatoes with green chiles, undrained
1 (10.5 oz) can condensed cream of mushroom soup
1 (10.5 oz) can condensed cream of chicken soup
1/2 cup sour cream
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp black pepper

For the Cheese Topping

2 cups shredded sharp cheddar cheese
4 oz Velveeta cheese, cubed
2 tbsp sliced green onions, for garnish

Directions

Bring a large pot of salted water to a boil and cook the spaghetti until just al dente, about 6 minutes; drain and toss with a teaspoon of olive oil so it does not stick.
Meanwhile, melt the butter in a large skillet over medium heat and sauté the onion and bell pepper until softened, about 5 minutes; add the garlic and cook until fragrant, about 30 seconds more.
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large mixing bowl, whisk together the Rotel, both cans of condensed soup, sour cream, chili powder, smoked paprika, cumin, and black pepper until smooth.
Fold the shredded chicken, sautéed vegetables, and drained spaghetti into the sauce until everything is evenly coated, then spread the mixture into the prepared baking dish.
Scatter the shredded cheddar and Velveeta cubes evenly over the top of the casserole.
Bake uncovered for 25 to 30 minutes, until the cheese is fully melted and the edges are bubbling hot.
Let the casserole rest for 5 to 10 minutes to allow the sauce to thicken, then garnish with sliced green onions and serve warm.

Cook’s Notes

A store-bought rotisserie chicken is the easiest option, but shredded leftover turkey also works beautifully, especially the week after Thanksgiving.
For a milder casserole, leave out the smoked paprika and use mild Rotel; for extra Texas heat, add a seeded and diced jalapeño with the bell pepper.
Assemble the casserole up to 24 hours ahead, cover, and refrigerate; add about 10 extra minutes to the baking time when starting from cold.
To freeze, tightly wrap the unbaked casserole in foil and freeze up to 2 months, then thaw overnight in the refrigerator before baking as directed.
Always let the casserole rest 5 to 10 minutes before serving so the creamy sauce has time to set up and scoop cleanly onto plates.

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