Spicy Cheesy Chicken Casserole with Rotel and Velveeta (Easy 60-Min Recipe)
Bold flavors meet comfort in this spicy, cheesy chicken casserole with plenty of chicken, spaghetti, and creamy sauce.
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Cooking tools:
- Stockpot
- Nine by thirteen casserole dish
- Oven
- Stove
- Tongs
- Spatula
- Spoon
- Aluminum foil
- Measuring cup
- Shredder
- Cutting board
- Chef's knife
- Colander
- Whisk
- Kitchen scale
Ingredients
- 1 pound dried spaghetti, cooked al dente and drained
- 1 pound cooked chicken, shredded (approximately 1 rotisserie chicken)
- 2 tablespoons unsalted butter
- 1 pound processed cheese product (Velveeta), cut into cubes
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1 can (10 ounces) original Rotel diced tomatoes and green chilies, undrained
- 1 can (10 ounces) condensed cream of mushroom soup
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup panko bread crumbs
- Crushed red pepper flakes, for serving
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