Ingredients
12 oz spaghetti, cooked
3 cups cooked chicken, shredded
1 can cream of chicken soup
1 can cream of mushroom soup
1½ cups chicken broth
1 cup diced tomatoes with green chilies
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup sour cream
2 tbsp hot sauce or Cajun seasoning
1 onion, diced
1 bell pepper, diced
2 garlic cloves, minced
1 tbsp olive oil
2 tbsp parsley
Instructions
1. Cook spaghetti until al dente; drain.
2. Sauté onion, pepper, and garlic in olive oil until softened.
3. Stir in soups, broth, tomatoes, sour cream, and hot sauce. Simmer 5 minutes.
4. Combine spaghetti, chicken, vegetables, and half of cheeses in bowl.
5. Pour sauce over mixture, toss, and transfer to greased baking dish.
6. Top with remaining cheese. Bake at 350°F for 25–30 minutes until bubbly.
7. Garnish with parsley and serve.
Notes
Make ahead: assemble and refrigerate up to 24 hours before baking.
For less spice, use mild tomatoes and less hot sauce.
Freeze unbaked casserole up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Southern-American
Nutrition
- Serving Size: 1 square
- Calories: 510
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg