Southern Chicken Spaghetti
A baked spaghetti casserole with already cooked shredded chicken, condensed soup, cream cheese, tomatoes with green chiles, and a cheddar topping.
Ingredients
Main Ingredients
- 1.5 pounds cooked boneless chicken breast, shredded 1½ pounds weighed after cooking; preparation assumes fully cooked meat
- 16 ounces spaghetti (broken in 2-inch pieces)
- 2 cans condensed cream of chicken soup 10½–10¾ ounces each, undiluted
- 10 ounces diced tomatoes with green chiles One 10-ounce can, undrained
- 6 ounces cream cheese
- 3 cups shredded Cheddar cheese Divided: 2 cups in sauce and 1 cup on top
- 1/4 cup heavy cream milk can be used as an alternative
- 1 cup frozen peppers and onions mix OR 1 cup fresh diced mixture; cook before assembly
For vegetable cooking and the dish
- 1 tablespoon olive oil For onion-and-pepper skillet stage
- as needed butter or cooking spray Separate small pan-greasing allowance
Instructions
- Heat oven to 350°F and grease a 9×13-inch dish. Cook the broken spaghetti in water according to its package, then drain.
- Meanwhile, heat the separate tablespoon oil in a skillet and cook the onion-and-pepper mix until softened, about 5–7 minutes for fresh pieces or according to the frozen package.
- Warm undiluted condensed soup, the full undrained tomato-and-chile can, cubed cream cheese, and the ¼ cup cream or milk over medium-low heat, stirring approximately 5–7 minutes until smooth. Off the burner, melt in 2 cups cheddar.
- Fold in the 1½ pounds already cooked shredded chicken, drained pasta, and prepared vegetables. Transfer evenly to the greased dish and top with the final 1 cup cheddar.
- Bake approximately 25–35 minutes for warm assembled filling, extending until the center reaches 165°F. Shield loosely if the top browns before that point. A refrigerated casserole needs longer.
- Rest 5 minutes and divide into 8 portions. Chill leftovers promptly, respecting the original cooked-chicken storage limit.
Notes
The chicken weight is already cooked meat. Use two undiluted condensed soup cans of about 10½–10¾ ounces each and an undrained 10-ounce tomato-and-chile can. Added skillet oil is measured separately. Cream and milk are alternatives; cheddar is split 2 cups inside and 1 cup on top. Eight portions; timing assumes warm assembly and precooked chicken. Remove plastic wrap before baking.