I discovered this hearty, comforting casserole that brings together tender shredded chicken, spaghetti, a creamy cheese sauce and a spicy Southern kick. It’s baked to bubbly perfection and perfect for a cozy dinner or part of a family gathering.
Why You’ll Love This Recipe
I love this recipe because it ticks so many boxes: comfort food, bold flavor and ease of preparation. The combination of stretchy cheese, spaghetti that absorbs flavor, and juicy chicken makes it satisfying. The spiciness adds a little excitement without overwhelming the dish. And because much of the work is “mix‑and‑bake”, it’s great for a weeknight dinner when I want something more than just pasta.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Boneless skinless chicken breasts (about 1½ lbs)
Spaghetti (about 8 oz)
Fresh bell peppers (about 1 cup, chopped)
Green onions (about ¼ cup)
Garlic powder (1 tsp)
Cayenne pepper (½ tsp)
Paprika (1 tsp)
Cream of chicken soup (1 can)
Sharp cheddar cheese (about 2 cups, shredded)
Additional cheese for topping
Directions
Preheat the oven to 350 °F (about 175 °C).
Cook the spaghetti according to package instructions; drain and set aside.
While the spaghetti cooks, cook the chicken breasts until done; shred or chop into bite‑sized pieces.
In a large skillet, sauté the bell peppers until softened. Add the garlic powder, cayenne pepper, paprika and stir.
Add the cream of chicken soup and heat gently until well combined with the peppers and spices.
Stir in the shredded chicken and cooked spaghetti; mix until evenly coated.
Transfer the mixture into a greased 9×13‑inch baking dish. Sprinkle the shredded cheddar cheese over the top.
Bake in the preheated oven for about 20–25 minutes until the cheese is melted and the casserole is heated through. If the recipe you’re following specifies cover/uncover steps, follow accordingly.
Let the casserole rest a few minutes before serving so it sets slightly.
Servings and timing
This recipe yields about 8 servings, making it ideal for a family meal or leftovers. The total time is around 45 minutes, including preparation and baking.
Variations
I sometimes swap bell peppers for diced jalapeños if I want extra heat.
For a richer sauce, I’ll add a splash of milk or cream to the soup mixture.
If I don’t have chicken breasts, I’ll use shredded rotisserie chicken instead for convenience.
To make it milder for those who prefer less spice, I reduce the cayenne and use mild paprika.
I’ve also stirred in chopped spinach or broccoli to boost the veggie content and color.
Storage/reheating
After the casserole has cooled, I cover it tightly and store it in the fridge for up to 4 days. To reheat, I use a microwave or preheat the oven to about 350 °F, cover the dish and bake until warmed through (generally about 15‑20 minutes). If the casserole has thickened too much, I add a splash of milk before reheating to restore creaminess.
FAQs
What kind of chicken should I use?
I usually use boneless skinless chicken breasts, cooked and shredded. You can also use pre‑cooked roasted chicken for convenience—just ensure it’s chopped into pieces.
Can I use a different pasta instead of spaghetti?
Yes — I have swapped in penne, rotini or even egg noodles when spaghetti wasn’t handy. The texture changes slightly but the flavor remains great.
How can I make this less spicy?
If I want it milder, I reduce or omit the cayenne pepper, use mild paprika instead of smoked or hot, and avoid adding extra chili peppers. I may also use mild Rotel or skip spicy canned tomatoes.
Can this be made ahead of time?
Definitely — I assemble the casserole the night before, cover it, and refrigerate. Then when ready to serve, I bake it as directed, adding a few extra minutes to make sure it’s heated through.
Is this freezer‑friendly?
Yes, I’ve frozen portions of this casserole. Once cooled, I cover tightly (preferably freeze‑safe container), freeze up to about 2‑3 months. To serve, I thaw overnight in the fridge and then bake until hot throughout.
Conclusion
This Spicy Southern Cheesy Chicken Spaghetti Casserole delivers comfort, flavor and simplicity — all in one dish. I love how it brings together pasta, chicken and cheese with a satisfying spicy twist. Whether I serve it for a family dinner or meal prep for the week, it never disappoints. I’ll definitely be making this one again.
This Spicy Southern Cheesy Chicken Spaghetti Casserole blends tender chicken, spaghetti, creamy soup, and melty cheddar with bold Southern spices. It’s a cozy, crowd-pleasing dish perfect for busy weeknights or family gatherings.
Total Time:45 minutes
Yield:8 servings
Ingredients
1½ lbs boneless skinless chicken breasts
8 oz spaghetti
1 cup chopped fresh bell peppers
¼ cup chopped green onions
1 tsp garlic powder
½ tsp cayenne pepper
1 tsp paprika
1 can cream of chicken soup
2 cups shredded sharp cheddar cheese
Additional cheese for topping
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook spaghetti according to package instructions, drain, and set aside.
Cook chicken breasts thoroughly, then shred or chop into bite-sized pieces.
In a large skillet, sauté bell peppers until softened. Add garlic powder, cayenne, and paprika. Stir to combine.
Add cream of chicken soup and heat gently until combined with the pepper mixture.
Stir in shredded chicken and cooked spaghetti, mixing until evenly coated.
Transfer mixture to the prepared baking dish. Top with shredded cheddar cheese and extra cheese if desired.
Bake uncovered for 20–25 minutes, or until bubbly and heated through.
Let rest for a few minutes before serving.
Notes
Use rotisserie chicken for a quicker version.
Add a splash of milk or cream for extra creaminess.
For more heat, use jalapeños or spicy Rotel.
Make it ahead by assembling the night before and refrigerating until ready to bake.
Freezer-friendly for up to 3 months—thaw before reheating.
