Ingredients
Butter and Aromatics
- 1/4 cup unsalted butter
- 1 small yellow onion, chopped (about 1 cup)
- 1 Tbsp. minced garlic (from 3 garlic cloves)
Broth and Cheese
- 2 cups unsalted chicken stock
- 8 oz. processed cheese (such as Velveeta), cubed
Main Ingredients
- 3 cups shredded cooked chicken
- 8 oz. spaghetti, cooked according to package directions
- 1 (10-oz.) can diced tomatoes and green chiles (such as Ro-Tel), drained
- 1 (4-oz.) can chopped green chiles
- 1/4 tsp. black pepper
Topping and Garnish
- 1 cup shredded sharp Cheddar cheese (about 4 oz.)
- Thinly sliced chives
Instructions
- Preheat and prepare ingredients: Preheat your oven to 350°F (175°C). Gather all ingredients so they’re ready to use.
- Sauté onion and garlic: Melt butter in a 12-inch cast-iron or ovenproof skillet over medium-high heat. Add the chopped onion and cook, stirring frequently, until tender, about 5 minutes. Add minced garlic and cook, stirring often, until fragrant, about 1 minute.
- Add chicken stock and melt cheese: Pour in the chicken stock and bring the mixture to a boil over medium-high heat. Add the cubed processed cheese, stirring constantly until fully melted and the sauce is smooth, about 2 to 3 minutes.
- Combine main ingredients: Stir in the shredded cooked chicken, cooked spaghetti, drained diced tomatoes with green chiles, canned chopped green chiles, and black pepper. Fold gently to combine all ingredients evenly and coat the pasta with the cheesy sauce.
- Top with Cheddar and bake: Remove the skillet from the heat and evenly sprinkle shredded sharp Cheddar cheese on top. Place the skillet in the preheated oven and bake until the sauce is bubbly and cheese is melted, about 15 to 20 minutes.
- Rest and garnish: Remove from oven and let the casserole rest for 5 minutes. Garnish with thinly sliced chives before serving to add a fresh, mild onion flavor and a pop of color.
Notes
- Use cooked shredded chicken from a rotisserie or leftover roasted chicken for convenience.
- If you don’t have processed cheese, substitute with a mix of cream cheese and shredded mozzarella for a similar texture.
- Drain the canned diced tomatoes and green chiles well to prevent the casserole from becoming too watery.
- For a spicier kick, add extra chopped green chiles or a pinch of cayenne pepper.
- Serve with a crisp green salad or steamed vegetables to balance the richness of the dish.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish, Casserole
- Method: Baking, Sautéing
- Cuisine: Southwestern American
- Diet: Halal
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: thirty-five g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
