If there’s one thing Texans do well, it’s putting their own spin on classic comfort food. After all, Texas has its own version of everything—even spaghetti. This Texas Chicken Spaghetti has been a family favorite for as long as I can remember, passed down from my grandma’s kitchen and served at countless family gatherings. It’s the kind of hearty, cheesy casserole that feeds a crowd and leaves everyone coming back for seconds.

Since it’s my weekend with the kids, that means it’s time to cook big, and this recipe is perfect for doing just that. Loaded with tender rotisserie chicken, creamy soups, diced tomatoes with green chiles, and plenty of sharp cheddar cheese, it’s a one-dish meal that fills the house with the smell of comfort. Some versions rely on processed cheese, but in our family, we prefer to shred our own sharp cheddar for a richer flavor and a more homemade touch.

Whether you’re feeding a hungry family, need something for the church potluck , or just looking for a satisfying weekend meal, this Texas Chicken Spaghetti delivers everything you want in comfort food. Serve it with a side of buttery Texas toast, and you’ve got a meal that would make any grandmother proud.

Ingredients

1 rotisserie chicken, deboned and chopped 

16oz spaghetti

1 can cream of mushroom soup

1 can cream of chicken soup

2 cups shredded cheddar cheese

1 can diced tomatoes with green chiles

1 small onion, diced

2 teaspoons minced garlic

1 cup chicken broth

 1 teaspoon Paprika 

1 teaspoon black pepper

Salt to taste 

 

Directions

Preheat oven to 350°F.

Cook spaghetti in salted water until almost done and drain.

Meanwhile, in a large skillet, sauté onion 5-7 minutes until soft.   Add garlic until fragrant, about 30 seconds.  

Stir in cream soups, chicken broth, diced tomatoes with green chiles, paprika, salt, and pepper. Stir and simmer over medium heat until blended. 

Stir shredded chicken and cooked spaghetti, mixing well.

Fold in half the cheddar cheese.

Pour mixture into a  large greased casserole dish.

Top with remaining cheddar cheese or until covered.

Bake for 30–35 minutes until hot and bubbly. 

Serve with  side of Texas Toast.