There's something undeniably comforting about a bubbling casserole dish filled with tender chicken, melty cheese, and perfectly cooked pasta. This Texas Cheesy Chicken Spaghetti Casserole recipe transforms simple ingredients into the ultimate comfort food. It's a family favorite, and I am so excited to share it with you!
This is part of my Forks in the Road: Recipes From Across America series, where week by week, I'll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.
There are a million recipes for chicken spaghetti on the internet. Some use cream of mushroom soup, cream cheese, or sour cream as the base of the sauce, while others would never dream of adding canned soup or processed cheese to their recipe.
I say to each his own. They are all good in my book, but what gives this recipe a Texas twist is the addition of smoky poblano and jalapeno peppers.
I don't use canned soup, but I am all about the cheesy goodness that a block of Velveeta adds to any creamy sauce.
Hello, queso??
Let's Gather Up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.
- Shredded meat from a whole cooked chicken- You can use a whole rotisserie chicken as a shortcut or follow this recipe for how to poach a whole fryer. I'm telling y'all if you have the time try this method. You'll have tender, flavorful, chicken and a homemade stock to add to the casserole later.
- Dried spaghetti noodles
- Butter
- Poblano pepper- This pepper adds smokiness, but not a lot of heat
- Jalapeno- If you want to add a little more heat
- Onion
- Fresh garlic
- Kosher salt
- Black pepper
- Flour
- Chicken stock
- Rotel tomatoes
- Heavy Cream
- Shredded cheese- Sharp cheddar, Monterey Jack, Colby Jack, or Mozzarella cheese
Now Let's Get Cooking
Preheat the oven (or airfryer) to 400℉
Roast, peel, and dice the peppers.
This is so simple to do in my Ninja Foodi 10 in 1. I just place the peppers in the air fryer basket, drizzle with a little olive oil, and set the broil function to 15-20 minutes. Flip about halfway through.
I LOVE my Ninja Foodi Air Fryer Pressure Cooker Combo. It's seriously one of my favorite kitchen tools, especially for RV living. When you're cooking in a small space, having one appliance that can do it all-pressure cook, air fry, steam, bake, broil, and more-is a total game changer. It saves space, cuts down on clutter, and allows me to create just about anything without hauling out a bunch of gear.
Tips for success: You could also use the broiler on a conventional oven, but the air fryer is so convenient and easy especially when you are cooking in your RV kitchen.
Once they are charred all the way around, place them in a bowl and wrap them with plastic wrap. Allow the peppers to sweat for about 20 minutes. This makes them easy to peel. Remove the seeds and dice.
Add a generous amount of salt to a large pot of water and bring to a boil. Cook the spaghetti until it's al dente according to package directions.
You want it to be a little firmer than usual because it will continue to cook in the oven.
In a large skillet, melt the butter over medium heat. Add the diced onions. Season with salt and saute until they have softened (4-6 minutes). Add the minced garlic and cook for another 2 minutes or so then add the diced poblano and jalapeno peppers.
Sprinkle 2 tablespoons of flour over the softened vegetables and stir to incorporate. Cook for one or two minutes. Now, slowly add 2 cups of chicken stock stirring with a whisk to keep the mixture from getting clumpy. Add 1 can of Rotel and the Ranch seasoning. Stir until the sauce starts to thicken.
Add 8 ounces of cubed Velveeta cheese. Turn the heat down to medium-low and allow the cheese to melt, stirring occasionally, 6-8 minutes.
Stir in ½ cup of heavy cream and simmer for a few more minutes. Taste for seasoning and adjust salt and black pepper at this point.
Add the cooked spaghetti and shredded chicken into the sauce and mix until everything has been combined.
Pour it into a 9x12 glass casserole dish and top it with 8 ounces of shredded sharp cheddar cheese.
Bake it in the 400℉ oven for 10-15 minutes or until it starts to bubble and the cheese has melted on top.
Garnish with chopped cilantro or parsley if desired.
What to serve with chicken spaghetti
Balance this rich, creamy casserole with these perfect side dishes:
Garlic bread, Cheddar Bay Biscuits, or a simple Caesar salad
Frequently Asked Questions
Yes, this casserole freezes well. Prepare it in a freezer-safe dish, tightly wrap it with foil or plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
When ready to enjoy, thaw overnight in the refrigerator and reheat until the cheesy sauce is hot and bubbly. It tastes even better the next day.
This casserole brings together classic Tex-Mex flavors with creamy cheese, tender chicken, and a hint of spice from jalapeños, making it a comforting and flavorful dish.
Absolutely! Prepare the casserole up to 24 hours in advance, cover tightly, and refrigerate. Bake as directed when ready to serve for a convenient meal prep option.
Store any leftover casserole tightly covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave or reheat the entire dish in the oven at 350°F until warmed through.
If you are enjoying my Forks in the Road series, check out more of the classic recipes I have adapted from around the United States.
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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
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Texas Cheesy Chicken Spaghetti Casserole
Equipment
- Pressure Cooker/ Air Fryer optional
- Glass casserole dish
Ingredients
- 1 whole chicken shredded
- 1 pound spagetti noodles
- 3 tablespoons butter
- 1-2 poblano peppers (depending on size) seeded , small dice
- 1 small onion small dice
- 3 cloves fresh garlic minced
- 1 teaspoon kosher salt
- fresh cracked black pepper
- 1 packet Hidden Valley Ranch seasoning mix
- 2 tablespoons flour
- 2 cups chicken stock
- 1 can Rotel
- 8 ounces Velveeta cheese cubed so it melts easier
- ½ cup heavy cream
- 4 ounces sharp cheddar cheese shredded
- Optional: fresh parsley or cilantro for garnish chopped
Instructions
- Preheat the oven to 400℉
- Roast, peel, and dice the peppers. This is so simple to do in my Ninja Foodi 10-in-1 using the broil function.I just place the peppers in the air fryer basket, drizzle with a little olive oil, and set the broil function to 15-20 minutes. Flip about half way through.
- Once they are charred all the way around, place them in a bowl and wrap them with plastic wrap. Allow the peppers to sweat for about 20 minutes. This makes them easy to peel. Remove the seeds and dice.
- Add a generous amount of salt to a large pot of water and bring to a boil. Cook the spaghetti until it's al dente according to package directions. You want it to be a little firmer than usual because it will continue to cook in the oven.
- In a large skillet, melt 3 tablespoons butter over medium heat. Add the diced onions. Season with a little salt and saute until the onions have softened (4-6 minutes). Add the minced garlic and cook for another 2 minutes or so. Add the roasted poblano and jalapenos.
- Sprinkle 2 tablespoons of flour over the softened vegetables and stir to incorporate. Cook for one or two minutes. Now, slowly add 2 cups of chicken stock stirring with a whisk to keep the mixture from getting clumpy. Add 1 can of Rotel. Stir until the sauce starts to thicken.Add 8 ounces of cubed Velveeta cheese. Turn the heat down to medium-low and allow the cheese to melt, stirring occasionally, 6-8 minutes.Stir in ½ cup of heavy cream and simmer for a few more minutes. Taste for seasoning and adjust salt and black pepper at this point.
- Add the cooked spaghetti and shredded chicken into the sauce and mix until everything has been combined. Pour it into a 9x12 glass casserole dish and top it with 8 ounces of shredded sharp cheddar cheese.
- Bake it in the 400℉ oven for 10-15 minutes or until it starts to bubble and the cheese has melted on top.
- Garnish with chopped cilantro or parsley if desired.
Notes
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Samantha says
I love this twist on the usual Chicken Spaghetti. The peppers added a little something that I always felt was missing from other recipes. This one is a keeper for sure.