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Spicy Southern Cheesy Chicken Spaghetti Casserole
Emily

Spicy Southern Cheesy Chicken Spaghetti Casserole

This Southern-inspired casserole combines tender spaghetti, juicy chicken, creamy sauce, and a spicy kick from jalapeños and cayenne. Topped with melty cheddar and Monterey Jack, it’s the ultimate comfort food with bold flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz spaghetti, cooked al dente
  • 2 cups cooked chicken (shredded or diced)
  • 10.5 oz can cream of chicken soup
  • 10 oz can Rotel tomatoes with green chilies
  • 1 cup chicken broth
  • 1 small onion, diced
  • 1 small bell pepper, diced
  • 1 jalapeño, finely chopped (optional)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper (optional, to taste)
  • 2 cups shredded cheddar cheese (divided)
  • 1 cup shredded Monterey Jack or Pepper Jack cheese
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Equipment

  • 9x13-inch casserole dish
  • Large mixing bowl
  • skillet
  • Wooden spoon or spatula
  • Cheese grater (if shredding fresh cheese)

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch casserole dish.
  2. In a skillet, heat olive oil. Sauté onion, bell pepper, and jalapeño until softened.
  3. In a large bowl, combine cream of chicken soup, Rotel, chicken broth, garlic powder, paprika, cayenne, and 1 ½ cups cheddar cheese. Mix well.
  4. Stir in cooked spaghetti and chicken, then add sautéed veggies. Toss until well coated.
  5. Transfer to prepared casserole dish. Top with remaining cheddar and Monterey Jack cheese.
  6. Bake for 30 minutes until bubbly and cheese is melted and golden.

Notes

For extra heat, use Pepper Jack instead of Monterey Jack. This dish can be prepared ahead and baked later. Leftovers reheat well and can be frozen in portions.