Ingredients
Scale
- 2 cups cooked chicken, shredded (preferably cooked with a hint of spices)
- 12 oz spaghetti
- 1 can diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: sliced jalapeños, extra cheese
Instructions
- Begin by cooking the spaghetti according to package instructions until al dente. Drain and set aside. While the pasta cooks, shred the cooked chicken and prepare your spice mixture.
- In a large skillet, heat CROC-POT Family-Size Slow Cooker with a tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in smoked paprika, chili powder, cumin, salt, and pepper to develop the bold flavors of this Southern chicken casserole.
- Add the shredded chicken, diced tomatoes with chilies, and cooked spaghetti into the skillet. Mix thoroughly to ensure the spices coat everything evenly. Reduce heat and stir in sour cream for creaminess. Half of the shredded cheeses go into the mixture, reserving the rest for topping.
- Pour the mixture into a greased baking dish. Sprinkle the remaining cheddar and Monterey Jack cheese on top. Add optional toppings like sliced jalapeños or extra cheese for added heat and flavor.
- Preheat your oven to 375°F (190°C). Bake the casserole for 20-25 minutes or until the cheese is bubbly and golden brown. Remove from oven and garnish with chopped cilantro for a fresh finish.
Notes
- For extra spice, add more sliced jalapeños or hot sauce.
- Use freshly shredded cheese for best melting results.
- You can prepare the casserole ahead and bake just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Southern American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 slice
- Calories: 480 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg