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A glass casserole dish containing Texas Chicken Spaghetti which is spaghetti in a creamy sauce with tomatoes, mushrooms, chicken green chilies, and green bell peppers.

DELISH Texas Chicken Spaghetti Recipe

Grace Stewart
This Texas Chicken Spaghetti Recipe is a delicious cheesy and creamy casserole dish that your whole family will love!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 684 kcal

Equipment

Ingredients
  

  • 1 lb spaghetti cooked al dente
  • 1.5 lb chicken thighs trimmed of excess fat and cut into bite sized pieces
  • 10 oz Rotel Diced Tomatoes and Green Chilies
  • 10.5 oz Cream of Chicken Soup condensed
  • 8 oz Velveeta cheese can sub cheddar cheese
  • 4 tablespoon butter split (can sub olive oil)
  • 1 onion minced
  • 6 cloves garlic minced
  • 1 green bell pepper chopped
  • 8 oz fresh white button mushrooms sliced
  • 1 ts salt
  • 1 ts black pepper

Instructions
 

  • Preheat your oven to 350F. Begin by melting 1 tablespoon of the butter in a large skillet or Dutch oven on medium to medium-high heat. Once the butter has melted add the bite sized chicken pieces and cook for around 5-7 minutes until it is no longer pink and has turned white. Remove the chicken and place on a plate and keep it to the side.
    A red Dutch oven containing pieces of cooked chicken thighs.
  • Bring a large pot of water to the boil, and start cooking your spaghetti according to package directions and cook to al dente. Start Step 3 while you are cooking your spaghetti. Once cooked, drain and place the spaghetti in a 9"x13" casserole or baking dish.
    Cooked spaghetti in a glass casserole dish.
  • Add the remaining 3 tablespoon of butter and once it is melted throw in the minced garlic and onion. Cook for 3 minutes until softened stirring often, and then add the chopped green bell pepper and sliced mushrooms and cook for an additional 5 minutes, again stirring often.
    A Dutch oven containing sliced mushrooms, chopped green bell pepper, and minced onions.
  • Now add the Rotel, cream of chicken condensed soup, Velveeta, and salt and pepper. Stir to combine and cook until the Velveeta melts, approximately 1 minute. Return the chicken back to the skillet or Dutch oven, and stir to combine.
    A Dutch oven containing chicken pieces, green bell pepper, and tomatoes in a creamy cheesy sauce. There is a blue slotted spoon resting in the Dutch oven.
  • Pour the chicken mixture over the spaghetti and stir to combine. Just a heads up...the casserole dish will be very full! Place the dish in your 350F oven, and bake uncovered for 30 minutes.
    A glass casserole dish containing spaghetti, mushrooms, tomatoes, green bell peppers, and chilies in a creamy and cheesy sauce.
  • Place a heaping pile of Texas Chicken Spaghetti on a plate and enjoy!
    A glass casserole dish containing Texas Chicken Spaghetti which is spaghetti in a creamy sauce with tomatoes, mushrooms, chicken green chilies, and green bell peppers.

Notes

You may sub shredded cheddar cheese in this recipe, however I love how Velveeta melts so very smoothly hence why I use it for this homemade chicken spaghetti.
If you'd like to save a little time, you could use rotisserie chicken and save the step of having to cook the chicken.
I like to cut the chicken into bite sized pieces, however you could shred it if you prefer.
Believe it or not, a few dashes of Worcestershire Sauce on this dish add and extra dose of deliciousness!  Your favorite hot sauce wouldn't go amiss either!

Nutrition

Calories: 684kcalCarbohydrates: 73gProtein: 39gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 130mgSodium: 1262mgPotassium: 1130mgFiber: 4gSugar: 12gVitamin A: 806IUVitamin C: 23mgCalcium: 282mgIron: 3mg
Keyword casserole, spaghetti, Texas Chicken Spaghetti
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