Ingredients
Scale
- 1 pound cooked chicken, shredded
- 1 (16 ounce) package spaghetti, cooked al dente
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (4 ounce) can diced green chilies, undrained
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped pickled jalapeños
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (or more, to taste)
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the cooked spaghetti, shredded chicken, cream of mushroom soup, diced green chilies, milk, cheddar cheese, Monterey Jack cheese, jalapeños, garlic powder, cayenne pepper, salt, and pepper. Mix thoroughly until well combined.
- Step 3: Pour the mixture into the prepared baking dish and spread evenly.
- Step 4: Bake for 20-25 minutes, or until heated through and bubbly, and the cheese is melted and slightly browned.
- Step 5: Let stand for 5-10 minutes before serving. This allows the casserole to set slightly and makes it easier to serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For easy reheating, microwave individual portions for 1-2 minutes, or bake in a covered dish at 350°F for 15-20 minutes.
- Serve this hearty casserole alongside a crisp, refreshing salad to balance the richness and spice.
- To amp up the heat, add a pinch of extra cayenne pepper or a few dashes of your favorite hot sauce during mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American