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Spicy Southern Chicken Spaghetti Casserole
Emily

Irresistible Spicy Southern Chicken Spaghetti Casserole

A creamy, cheesy baked casserole loaded with shredded chicken, tender spaghetti, bold Southern spices, and just the right amount of heat. Perfect comfort food for family dinners or potlucks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Casserole, Dinner, Main Course, Meals for Every Night
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz spaghetti
  • 2 cups cooked shredded chicken (rotisserie or homemade)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded pepper jack cheese (or more cheddar)
  • 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
  • 1 can (10.5 oz) diced tomatoes with green chilies (like Rotel)
  • 1/2 cup diced bell peppers (optional)
  • 1/2 cup diced onion
  • 1 cup milk
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 tbsp butter
  • 1 tbsp olive oil
  • sliced jalapeños, chopped green onions, or fresh parsley (for garnish)

Equipment

  • Large skillet
  • Large mixing bowl
  • pasta pot
  • Colander
  • 9x13-inch casserole dish
  • Wooden spoon or spatula
  • Oven

Method
 

  1. Cook spaghetti according to package directions until al dente. Drain and set aside.
  2. In a skillet, heat olive oil and butter over medium heat. Sauté onion, bell peppers, and garlic until softened.
  3. In a large bowl, combine cream of mushroom soup, diced tomatoes with chilies, milk, smoked paprika, cayenne, salt, and black pepper.
  4. Add shredded chicken, sautéed veggies, cooked spaghetti, and half the shredded cheese to the sauce mixture. Stir well to combine.
  5. Pour into a greased 9×13-inch casserole dish. Top with the remaining shredded cheese. Bake at 350°F (175°C) for 25–30 minutes, until bubbly and golden on top.
  6. Let cool for 5 minutes. Garnish with sliced jalapeños, green onions, or fresh parsley if desired. Serve warm.

Notes

For extra heat, increase the cayenne or add jalapeños to the mix. Swap cream of mushroom with cream of chicken for a milder flavor. This casserole can be made ahead and refrigerated before baking — just add 10 minutes to the oven time.