Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil, divided
- 1 tbsp butter
- 1 cup diced onion
- 1 cup diced red bell pepper
- 3 cloves garlic, minced
- 8 oz cream cheese, cubed and softened
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chiles (Rotel), undrained
- 1 cup chicken broth
- 2 cups shredded cheddar cheese, divided
- 3 cups shredded cooked chicken
- 1.5 tsp Cajun seasoning
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes, optional
- 1/2 cup breadcrumbs or crushed Ritz
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
Equipment
- Large pot For boiling spaghetti
- Large skillet For sauce
- 9×13 baking dish
- Mixing spoon
- Cheese grater If shredding cheddar fresh
Method
- Preheat oven to 375°F. Grease a 9×13 baking dish.
- Cook spaghetti in salted water to al dente. Drain and toss with 1 tbsp oil.
- In a skillet, heat remaining oil and butter. Sauté onion and pepper 5 minutes. Add garlic and cook 30 seconds.
- Stir in cream cheese, cream of chicken soup, Rotel, broth, Cajun seasoning, chili powder, smoked paprika, red pepper flakes, salt, and black pepper. Cook until smooth. Stir in 1 cup cheddar.
- Fold in spaghetti and shredded chicken. Spread into prepared dish.
- Top with remaining cheddar and breadcrumbs.
- Bake 18–22 minutes until bubbling and golden. Rest 5 minutes before serving.
Nutrition
Calories: 520kcalCarbohydrates: 43gProtein: 34gFat: 23gSaturated Fat: 10gCholesterol: 130mgSodium: 940mgPotassium: 560mgFiber: 3gSugar: 6gVitamin A: 600IUVitamin C: 20mgCalcium: 280mgIron: 2.5mg
Notes
For a lighter sauce, replace half the cream cheese with Greek yogurt after removing from heat. Double the recipe to make two casseroles and freeze one unbaked for later.
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