Name: Irresistible Spicy Southern Cheesy Chicken Spaghetti Casserole
Prep time: 15 min
Cook time: PT-487989H50M6S
Total time: PT-487989H50M6S
Cuisine: Southern
Ingredients: 3–4 boneless, skinless chicken breasts (about 1.5 lbs); 8 oz spaghetti; 2 cups shredded sharp cheddar cheese; 1 cup fresh bell peppers, chopped; 1 can (10 oz) Rotel tomatoes with green chilies; 1 can (10.5 oz) cream of chicken soup; 1/2 cup sour cream; 1/2 cup chicken broth; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper (optional, for extra spice); 1 teaspoon garlic powder; Salt and pepper to taste; 1/2 cup panko bread crumbs (optional, for topping); 2 tablespoons unsalted butter; 1/2 cup green onions, chopped (for garnish)

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This Spicy Southern Cheesy Chicken Spaghetti Casserole is an absolute crowd-pleaser. With tender chicken, creamy cheese, and a touch of spice, it’s a dish that will have everyone coming back for more. It’s perfect for a family dinner or a special occasion, and it’s so easy to make, you’ll want to keep it in your regular rotation. Irresistible Spicy Southern Cheesy Chicken Spaghetti Casserole

Why You’ll Love This Recipe

I love this casserole because it combines so many of my favorite things: creamy cheese, savory chicken, and a little heat to balance out the richness. The addition of bell peppers and Rotel tomatoes gives it a burst of flavor that complements the cheesy goodness. Plus, it’s a one-dish meal that’s hearty enough to satisfy but still light enough for any occasion.

Ingredients

3–4 boneless, skinless chicken breasts (about 1.5 lbs)
8 oz spaghetti
2 cups shredded sharp cheddar cheese
1 cup fresh bell peppers, chopped
1 can (10 oz) Rotel tomatoes with green chilies
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1/2 cup chicken broth
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional, for extra spice)
1 teaspoon garlic powder
Salt and pepper to taste
1/2 cup panko bread crumbs (optional, for topping)
2 tablespoons unsalted butter
1/2 cup green onions, chopped (for garnish)

(Hero’s tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and grease a large casserole dish with nonstick spray.
Cook the chicken breasts in a large pot over medium heat for 6–7 minutes per side, or until golden brown. Once cooked, remove the chicken from the heat and shred it into bite-sized pieces.
While the chicken is cooking, bring a pot of salted water to a boil and cook the spaghetti according to the package directions. Drain and set it aside.
In a large mixing bowl, combine the shredded chicken, cooked spaghetti, cream of chicken soup, sour cream, chicken broth, chopped bell peppers, Rotel tomatoes, paprika, cayenne pepper (if using), garlic powder, and half of the shredded cheddar cheese. Season with salt and pepper to taste.
Pour the mixture into the prepared casserole dish, spreading it out evenly. Top with the remaining cheddar cheese and panko bread crumbs, if using. Dot the top with butter.
Bake in the preheated oven for 25–30 minutes or until the cheese is melted and bubbly.
Once baked, remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped green onions and serve.

Servings and Timing

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes

Variations

Vegetarian Version: I sometimes swap the chicken for sautéed mushrooms or a medley of my favorite vegetables for a vegetarian twist.
Cheese Options: You can mix up the cheese by adding mozzarella or Monterey Jack for a creamier texture and different flavor.
Extra Spice: If you love heat, adding more cayenne pepper or fresh diced jalapeños will amp up the spice.
Crunchy Topping: For an extra crunch, I like to sprinkle crushed tortilla chips on top.

Storage/Reheating

Storage: Store any leftover casserole in an airtight container in the refrigerator for up to 3–4 days.
Freezing: This casserole also freezes well. Just cool it completely, wrap it tightly in plastic wrap, and then foil. Freeze it for up to 2–3 months.
Reheating: To reheat, I thaw the casserole overnight in the fridge, then bake it at 350°F (175°C) for about 20–25 minutes until heated through.

FAQs

Can I use rotisserie chicken instead of cooking fresh chicken?

Absolutely! I often use rotisserie chicken for convenience. Just shred the meat and mix it in with the rest of the ingredients.

How can I make this dish spicier?

I add extra cayenne pepper or even fresh jalapeños for more heat. It really depends on how spicy I want it, but it’s easy to adjust to your taste.

Can I make this casserole ahead of time?

Yes, you can prepare it the day before and refrigerate it. Just add an extra 5–10 minutes to the baking time if it’s cold from the fridge.

What can I serve with this casserole?

I usually pair this dish with a light green salad or some steamed veggies to balance the richness of the casserole.

Can I use a different type of pasta?

Definitely! I’ve used penne, rotini, and elbow macaroni in the past. It’s a great way to switch things up if I don’t have spaghetti on hand.

Conclusion

This Spicy Southern Cheesy Chicken Spaghetti Casserole is one of my go-to comfort meals. It’s cheesy, flavorful, and just the right amount of spicy. Whether I’m feeding my family or making a dish to impress guests, this casserole never disappoints. I’m sure it’ll quickly become a favorite in your kitchen too!