Ingredients
Scale
- 2 cups cooked, shredded chicken (preferably rotisserie chicken for added flavor)
- 12 oz uncooked spaghetti pasta
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper (adjust for spice level)
- Salt and black pepper to taste
- Fresh chopped parsley for garnish (optional)
Instructions
- Begin by boiling a large pot of salted water. Add the spaghetti and cook until al dente according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent. Stir in the diced tomatoes with green chilies, smoked paprika, cumin, cayenne pepper, salt, and pepper. Cook for 3-4 minutes to meld flavors. Add the shredded chicken and stir to combine. Remove from heat.
- In a large mixing bowl, combine the cooked spaghetti, chicken mixture, sour cream, and half of the cheddar and Monterey Jack cheeses. Mix thoroughly until well coated and integrated.
- Preheat your oven to 375°F (190°C). Transfer the mixture into a greased baking dish. Sprinkle remaining cheeses evenly on top. Bake uncovered for 20-25 minutes or until cheese is melted and bubbly. Broil for an additional 2-3 minutes for a golden crust if desired.
Notes
- Feel free to adjust the amount of cayenne pepper to control spiciness.
- Leftover cooked chicken can be used to save prep time and enhance flavor.
- This casserole can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in the oven or microwave thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Southern
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal Kcal
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 125 mg