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This spicy cheesy chicken casserole is the kind of comfort food my family looks forward to when the week has been long and everyone just needs a little extra cheer. Every bite has a cozy kick and that golden cheesy crust, and the leftovers practically disappear—in fact my brother has been known to sneak forkfuls straight from the fridge.
I first made this when I wanted to use up a half rotisserie chicken—did not expect everyone to ask for seconds before I could even serve myself. This casserole has become our go to solution whenever we have leftover chicken or a craving for something cheesy and spicy.
Ingredients
- Spaghetti: cooked any brand works just make sure the noodles are not mushy
- Rotisserie chicken: use a well seasoned one for extra flavor and shred while warm
- Unsalted butter: helps the cheese melt into a creamy sauce look for a fresh stick
- Velveeta cheese: this is the secret to that smooth texture cut into even chunks
- Whole milk: makes the cheese sauce rich avoid using skim
- Original Rotel tomatoes with green chilies: they bring the heat opt for a can with visible diced peppers
- Cream of mushroom soup: for depth and a silkiness to the sauce pick a low sodium version if possible
- Salt and pepper to taste: always add after tasting the cheese mix
- Shredded cheddar cheese: for that gorgeous bubbly layer select a sharp cheddar for more flavor
- Panko bread crumbs: these crisp up for a golden topping use fresh panko for best crunch
- Crushed red pepper flakes: optional but highly recommended at serving for extra kick
Instructions
- Prep the Casserole Dish:
- Grease a nine by thirteen casserole dish thoroughly with crisco to prevent sticking. Preheat your oven to three hundred fifty degrees. This step ensures smooth serving and an easy clean up later.
- Make the Cheese Sauce:
- Combine unsalted butter velveeta cheese chunks original rotel cream of mushroom soup and milk in a large stockpot. Place over medium heat and slowly stir until the cheese is melted and the mixture is completely smooth. Stir constantly to prevent scorching on the bottom of the pot.
- Combine Spaghetti and Chicken:
- To the cheese sauce add the shredded chicken and cooked spaghetti noodles. Season with salt and pepper only after tasting the sauce since the cheese and rotel already add saltiness. Toss everything together using tongs until the noodles and chicken are well coated with the cheesy sauce.
- Assemble the Casserole:
- Pour the combined mixture into your prepared casserole dish. Use a spatula or the back of your spoon to create an even layer across the dish—this ensures every bite has both pasta and chicken.
- Add the Toppings:
- Sprinkle a generous cup of shredded cheddar cheese over the top of the casserole. Evenly distribute half a cup of panko bread crumbs over the cheese layer for that golden final touch.
- Bake Covered:
- Tightly cover the casserole with foil. Place in the preheated oven and bake for thirty minutes or until the filling is bubbling and the cheese is fully melted. Keeping it covered helps the casserole stay moist and the cheese melt perfectly smooth.
- Broil to Finish:
- After baking remove the foil and switch the oven to broil. Broil for three to five minutes keeping a close eye on the bread crumbs as they can brown quickly. As soon as the top turns golden and crisp remove the dish from the oven.
- Rest and Serve:
- Let the casserole cool for at least five minutes. This helps the layers set for easier serving. Right before serving shower with red pepper flakes to taste this fresh spice really highlights the creamy richness.
My absolute favorite part of this casserole is when the top gets golden and crispy especially those edges where the cheese caramelizes. Once my nephew scraped off just the top layer skillet style and demanded I make a whole pan of breadcrumb topping next time.
Storage Tips
Cool the casserole completely before covering tightly and refrigerate for up to four days. This dish also freezes well just wrap individual portions or the entire casserole in foil and freeze for up to two months. Reheat from chilled or thawed in a low oven covered until hot all the way through.
Ingredient Substitutions
If you cannot find Velveeta sub with any processed cheese that melts smoothly. For more heat try the hot rotel or add diced jalapeños with the cheese sauce. Swap panko for regular breadcrumbs or crushed crackers for a different texture on top.
Serving Suggestions
Serve this casserole with a simple green salad or steamed broccoli for balance. It is rich and cheesy enough to stand as a full meal but is also fantastic as part of a spread for game day or family brunch. Try sprinkling extra fresh parsley or chopped scallions over the top for color and freshness.
Cultural and Historical Notes
Casseroles like this have roots in classic Southern and Midwestern cooking where comfort and crowd feeding are priorities. The combination of creamy soup canned tomatoes and processed cheese dates back to the rise of convenience foods in American home kitchens. Rotisserie chicken is just the modern shortcut to save time and add flavor.
Seasonal Adaptations
Substitute one can of Rotel with fire roasted tomatoes for a smoky warm flavor in colder months Add a handful of frozen peas or sauteed bell peppers to the cheese sauce for a springtime veggie boost Switch up the chicken for turkey after Thanksgiving or any roast leftovers
Success Stories
Last Thanksgiving I used leftover turkey instead of chicken and it was such a hit nobody noticed the switch. My neighbors have started texting me if they spot rotisserie chicken on sale because they know that means spicy cheesy chicken casserole night is coming.
Freezer Meal Conversion
Prepare and assemble as directed but do not bake. Wrap tightly in foil and label for freezing. When ready to enjoy thaw overnight in the fridge then bake as written adding five to ten extra minutes to cooking time.
This cozy casserole will be a favorite for both family dinners and gatherings. Cheesy, spicy, and satisfying—there will never be leftovers for long.
Recipe FAQs
- → Can I use other cheeses besides Velveeta?
Yes, you can swap Velveeta for any melting cheese like Monterey Jack or Colby, but the texture may change slightly.
- → Is rotisserie chicken necessary?
No, any cooked shredded chicken works well, making this flexible for leftovers or pre-cooked chicken breast.
- → How can I make this dish less spicy?
Use mild Rotel or omit the red pepper flakes to tone down the heat while still enjoying the cheesy flavor.
- → Can I prepare this casserole ahead?
Yes, assemble the dish, cover, and refrigerate for up to 24 hours before baking as directed.
- → What can I use instead of panko breadcrumbs?
Regular breadcrumbs, crushed crackers, or even cornflakes make great crispy toppings.