Spicy Southern Chicken Spaghetti Casserole
A cheesy and creamy casserole layered with tender chicken, pasta, and a zesty sauce, perfect for family dinners and potlucks.
Ingredients
Main Ingredients
- 12 ounces spaghetti, cooked al dente
- 2 cups cooked shredded chicken (rotisserie or baked)
- 1 can cream of chicken soup (10.5 oz)
- 1 can Rotel tomatoes with green chilies (10 oz)
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded pepper jack cheese
- ½ cup diced onion
- ½ cup diced bell pepper (red or green)
Seasonings
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to heat preference)
- Salt and black pepper, to taste
Garnish
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Boil spaghetti until al dente. Drain and set aside.
- In a skillet, heat olive oil and cook onions and bell peppers for 3–4 minutes until softened.
- In a large bowl, combine shredded chicken, sautéed veggies, cream of chicken soup, Rotel tomatoes, sour cream, garlic powder, smoked paprika, cayenne, salt, and pepper. Stir in half of the cheddar and all of the pepper jack.
- Add cooked spaghetti into the chicken mixture and toss well to coat.
Baking
- Spread the mixture into a greased 9×13-inch dish. Top with remaining cheddar cheese.
- Bake for 25–30 minutes until hot, bubbly, and golden on top.
Serving
- Garnish with fresh parsley and enjoy warm with a side salad or garlic bread.
Notes
Store leftovers in the fridge for up to 3 days. Reheat covered in the oven to maintain creaminess. Use cream of mushroom soup instead of chicken for an earthier flavor. Assemble the casserole a day ahead and refrigerate, then bake fresh before serving. Pair with cornbread, coleslaw, or roasted veggies for a full Southern-inspired meal.