Spicy Southern Cheesy Chicken Spaghetti Casserole
This cozy, hands-off casserole combines tender shredded chicken, al dente spaghetti, and a creamy soup base, topped with sharp cheddar and a kick of southern spices, making it a perfect one-dish meal.
Ingredients
Main Ingredients
- 3-4 pieces boneless, skinless chicken breasts (about 1.5 lb) Cooked and shredded or chopped
- 8 oz spaghetti (about half a standard box) Cook until al dente
- 2 cups shredded sharp cheddar cheese, divided Use half in the mixture and half on top
- 1 cup fresh bell peppers, chopped Use a mix of colors for brightness
- 1 can (10.5 oz) cream of chicken soup Can be substituted with homemade white sauce
Spices and Seasonings
- 1 tsp paprika
- 1/2 tsp cayenne pepper Reduce to 1/4 tsp for mild heat
- 1 tsp garlic powder
- to taste Salt and freshly ground black pepper
Garnish
- 1/4 cup green onions, sliced For garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a large casserole dish with butter or nonstick spray.
- Cook the chicken in a large pot or skillet over medium heat about 6–7 minutes per side until golden and cooked through. Let rest 5 minutes, then shred or chop.
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente (8–10 minutes). Drain and set aside.
- In a large bowl, combine shredded chicken, cooked spaghetti, cream of chicken soup, chopped bell peppers, paprika, cayenne, garlic powder, and half the cheddar. Season with salt and pepper and mix until everything is evenly coated.
Baking
- Transfer the mixture to the greased casserole dish. Sprinkle the remaining cheese evenly over the top.
- Bake for 25–30 minutes until the casserole is bubbly and the cheese is golden brown.
- Let rest for 5 minutes. Garnish with sliced green onions and serve.
Notes
Swap canned soup for a quick homemade white sauce if you prefer less sodium. Use rotisserie chicken to save time. For a buffalo-leaning variation, incorporate techniques from Buffalo chicken bombs.