Fireman Bob's Spicy Chicken Casserole my way...

Bob Cooney


Staying " True " to my " SPICY " ways...

Here is a Chicken Casserole that will please everyone.

Great for a Pot Luck as well!!!

Fireman Bob :)


*** Prep time does NOT include cooking time for the shredded chicken ***

★★★★☆ 8 votes
8 to 10
20 Min
1 Hr 45 Min
Convection Oven


3/4 c
butter, divided
1 c
all-purpose flour
1 tsp
cayenne pepper
2 Tbsp
smoked ground cumin
chicken bouillon cubes, crushed
1 1/2 tsp
course sea salt
1 1/2 tsp
fresh cracked pepper
2 c
chicken broth
2 c
3/4 c
2 tsp
hot sauce, your choice homemade or store bought.
1 lb
angel hair pasta, cooked aldente
4 c
shredded chicken, cooked
1/2 lb
smoked bacon, chopped fine
1/2 lb
fresh mushrooms, sliced
1/2 c
poblano peppers, chopped fine
1/2 c
jalapeno peppers, chopped fine
1/2 c
ancho chili peppers, chopped fine
1 c
red bell pepper, chopped fine
1 c
yellow bell pepper, chopped fine
1/2 c
fresh fennel, chopped fine
1/2 c
fresh parsely, chopped fine
2 c
saltine crackers, crushed


1Begin by melting 1/2 cup of the butter in a large Dutch Oven, add anchovies to butter and stir to melt the anchovies into the butter.
2Add flour, cayenne pepper, smoked ground cumin, chicken bouillon, course sea salt, fresh cracked pepper, chicken broth, milk, water, hot sauce and cook over low heat till thickened.
3Add , pasta, chicken, bacon, mushrooms, poblano, jalapeno, and ancho chili peppers, fennel, and parsley and stir to incorporate all.

If needed, add more chicken broth to make mixture " wet ".
4Place large Dutch Oven in the oven and cover securely.

NOTE: *** If using Dutch Oven with Charcoal, follow usual cooking methods and keep the temperature at 250 degrees.
5Bake at 250* for 1 3/4 hours or till done.

With 30 minutes of cooking time left, add crushed saltine crackers mixed with 1/2 cup of melted butter to the top of the casserole and cook till golden brown!


About this Recipe

Course/Dish: Chicken, Pasta Sides, Casseroles
Main Ingredient: Chicken
Regional Style: American