Cajun Chicken Cheesy Casserole

This is for my  picky 30 year old son who loves Mac & Cheese and Spicy Chicken. So, I  combined them both to come up with a great new casserole. The grilled Cajun chicken is spicy and two cheeses combined make this a hit, I think my son might even give me 4 stars. This is a great variation of Mac & Cheese and can serve 8 or more.

Cajun Chicken Cheesy Casserole

Recipe and photos by Miss Kate's Cookbook

6 boneless skinless chicken breasts or thighs

1 10 oz can of cream of chicken soup

1 lb of grated Colby jack cheese  (you can use sharp cheese)

16oz of Velveeta Cheese

3 cups of milk

1/2 cup of sour cream

17 oz of spaghetti noodles

2 Tbs of Cajun seasoning

First, for the Cajun seasoning pick the one that you like the flavor of from your market. Place chicken and Cajun seasoning in a bowl and toss to coat. Heat your grill or  in a large skillet with olive oil over medium heat until chicken is no longer pink. Remove chicken and cut into bit size pieces.

Bring a large pot of lightly salted water to a boil. Add spaghetti pasta, and cook for 8 to 10 minutes, or until al dente; drain.


In a mixing bowl, combine half of Colby cheese, Velveeta cheese, chicken soup, milk, 2 Tbs of Cajun seasoning, and the sour cream in a glass bowl and microwave for 6 minutes or until cheese is melted.


Preheat oven to 350 F. In a large bowl combine and toss the pasta, chicken, and the bowl of melted cheeses. Pour into a 10 x 13 baking dish. Top with the rest of the Colby cheese, bake for 30 minutes. Remove and let stand for 15 minutes. 
Bon Appetite !


Click here for a printable version of this recipe - Miss Kate's Cookbook