Description
A comforting and creamy pasta bake featuring tender chicken and spaghetti, all smothered in a rich, cheesy sauce with a kick of Cajun seasoning and a savory Parmesan cream topping.
Ingredients
Scale
For the Crust:
- 1 lb spaghetti, broken in half
- 3 cups cooked chicken, shredded
- 1 (16 oz) box Velveeta, cubed
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup unsalted butter
- 1 tbsp Cajun seasoning
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Cook the spaghetti according to package directions until al dente. Drain and return to the pot.
- To the pot with spaghetti, add the shredded chicken, cubed Velveeta, cream of chicken soup, sour cream, 1/4 cup of butter, Cajun seasoning, garlic powder, and onion powder. Stir over low heat until the cheese is melted and everything is well combined. Season with salt and pepper.
- Pour the spaghetti mixture into the prepared baking dish and spread it evenly.
- In a small saucepan, melt the remaining 1/4 cup of butter. Whisk in the heavy cream and Parmesan cheese until smooth. Pour this cream sauce evenly over the top of the casserole.
- Bake for 25-30 minutes, or until the top is golden brown and bubbly. Let stand for 5 minutes before serving.
Notes
You can customize the seasonings to taste.