I still remember the first time I made this Spicy Southern Cheesy Chicken Spaghetti Casserole for a chilly weeknight — the house filled with a warm, tangy aroma and my family hovered by the oven impatiently. It’s comfort food with a kick: familiar cheesy pasta, tender shredded chicken, and a southern-style spice blend that keeps things interesting. People pull this casserole out for busy weeknights, potlucks, or anytime they want something that’s both family-friendly and bold. If you like a cheesy bake that reheats well and feeds a crowd, this is the one to keep in rotation. For another cheesy crowd-pleaser to serve alongside or before this, try this easy buffalo dip recipe for a fun starter: Buffalo Chicken Dip with Cottage Cheese.
Why you’ll love this dish
- It’s the best of three worlds: creamy, cheesy, and a little spicy. The cayenne and paprika give a gentle southern heat that doesn’t overpower the kids, but keeps adults coming back for seconds.
- Budget-friendly and hearty — one casserole feeds a family and makes great leftovers for lunches.
- Time-efficient: most of the work is assembly. If you use leftover or rotisserie chicken, you can shave off prep time.
- Versatile: swap cheeses, add peppers, or make it milder for picky eaters. It’s perfect for weeknights, casual gatherings, or a comforting Sunday dinner.
Step-by-step overview
- Preheat and prep a casserole dish so everything goes straight into the oven.
- Cook the chicken until golden and shred it (or use rotisserie chicken to skip this).
- Boil spaghetti until al dente and drain.
- Mix the chicken, pasta, cream soup, peppers, spices, and half the cheese together.
- Transfer to the casserole, top with remaining cheese, and bake until bubbly and golden.
- Rest briefly, garnish with green onions, and serve warm.
Key ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs) — poach, pan-sear, or use rotisserie.
- 8 oz spaghetti — break in half for easier eating if desired.
- 2 cups shredded sharp cheddar cheese — provides a sharp, melty base.
- 1 cup fresh bell peppers, chopped — use a mix of colors for visual appeal.
- 1 can (10.5 oz) cream of chicken soup — you can substitute cream of mushroom or a homemade white sauce if preferred.
- 1 tsp paprika — smoked paprika adds a deeper flavor.
- 1/2 tsp cayenne pepper — adjust down or omit for less heat.
- 1 tsp garlic powder.
- 1/4 cup green onions, sliced — for garnish and fresh bite.
Notes: For a lighter version, swap half the cheddar for reduced-fat cheese and use low-sodium soup. Vegetarians can replace chicken with roasted cauliflower or a can of drained chickpeas. If you want a richer sauce, stir in 1/2 cup sour cream or cream cheese. For another casserole-style breakfast or brunch idea that uses cottage cheese, see this Cottage Cheese Breakfast Casserole.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease a large casserole dish.
- Cook the chicken in a large pot over medium heat for about 6–7 minutes per side until golden and cooked through. Remove, let rest briefly, then shred with forks.
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8–10 minutes. Drain and set aside.
- In a large mixing bowl, combine the shredded chicken, cooked spaghetti, cream of chicken soup, chopped bell peppers, paprika, cayenne pepper, garlic powder, and half of the shredded cheddar cheese. Stir until everything is evenly coated.
- Transfer the mixture to the greased casserole dish. Sprinkle the remaining cheddar evenly over the top.
- Bake for 25–30 minutes until the casserole is bubbly and the cheese is golden brown at the edges.
- Remove from the oven and let it rest for 5 minutes. Garnish with sliced green onions, then serve.
Best ways to enjoy it
- Serve hot straight from the casserole dish for a rustic family-style presentation.
- Pair with a crisp green salad or coleslaw to cut through the richness. A simple vinaigrette works best.
- For a Southern touch, add buttery cornbread or biscuits on the side.
- If you want a lighter pairing, roasted vegetables or steamed green beans keep the meal balanced.
- Try topping individual servings with a squeeze of fresh lime or a spoonful of pickled jalapeños for brightness and acidity. If you like two-course combo ideas, consider serving this casserole after a warm dip like the Buffalo Chicken Dip with Cottage Cheese at a gathering.
Storage and reheating tips
- Refrigerator: Cool the casserole to room temperature, cover tightly, and refrigerate for up to 3–4 days.
- Freezing: Portion into airtight containers or freeze the whole casserole (well-wrapped) for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat single portions in the microwave for 1–2 minutes, stirring halfway. For a whole dish, cover with foil and bake at 350°F (175°C) until warmed through, about 20–30 minutes. Remove foil for the last 5–10 minutes to refresh the cheese crust.
- Food safety: Don’t leave the casserole at room temperature for more than 2 hours. Reheat leftovers to an internal temperature of 165°F (74°C).
Helpful cooking tips
- Cook pasta just shy of al dente since it’ll continue to soften in the oven.
- If you prefer a creamier texture, add 1/2 cup milk or 1/2 cup sour cream to the mix.
- For deeper flavor, sauté the bell peppers briefly to soften them and concentrate sweetness.
- To save time, use shredded rotisserie chicken or leftover roasted chicken.
- Make it ahead: assemble the casserole, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if baking straight from cold.
Creative twists
- Spicy bbq twist: swap cayenne for 1/3 cup of your favorite smoky BBQ sauce and reduce paprika.
- Tex-Mex version: replace bell peppers with a can of diced green chiles and add a cup of corn and black beans. Top with pepper jack cheese.
- Low-carb: swap spaghetti for spiralized zucchini or cooked spaghetti squash; adjust liquid slightly.
- Creamy herb: stir in fresh chopped parsley, thyme, or chives and use a mix of cheddar and Gruyère for a nuttier finish.
- Jalapeño popper style: fold in cream cheese and diced pickled jalapeños and top with panko breadcrumbs for crunch.
Your questions answered
Q: Can I use rotisserie chicken instead of cooking breasts?
A: Absolutely. Rotisserie chicken is a great shortcut — just shred and fold it in. If using cold chicken, ensure the casserole bakes long enough to warm through.
Q: How spicy is this casserole?
A: The recipe uses 1/2 tsp cayenne and 1 tsp paprika for a noticeable but not overpowering heat. Reduce or omit the cayenne for mild heat, or increase it for more kick.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free spaghetti and confirm the cream of chicken soup is gluten-free (or make a homemade white sauce with gluten-free flour).
Q: How long does it take from start to finish?
A: Active prep and cooking (chicken + pasta + assembly) takes about 30–40 minutes, plus 25–30 minutes baking. Plan roughly 1 to 1.25 hours total.
Q: Is it safe to freeze?
A: Yes — cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
Q: Can I make this in advance?
A: Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours. Bake an extra 10–15 minutes if baking straight from cold.
Conclusion
If you want more inspiration or alternate takes on Southern spicy chicken spaghetti, see the original take at Spicy Southern Kitchen’s version and another easy variation on Delightful-Delicious-Delovely’s blog for ideas on adjusting the heat and texture. For a collection of similar casserole-style comfort dishes, these writeups offer useful tweaks and serving ideas: Spicy Chicken Spaghetti – Spicy Southern Kitchen and Easy Spicy Southern Chicken Spaghetti | Delightful-Delicious ….
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Spicy Southern Cheesy Chicken Spaghetti Casserole
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Flexitarian
Description
A warm and comforting casserole combining cheesy pasta, tender chicken, and a Southern-style spice blend for a family-friendly meal with a kick.
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 (10.5 oz) cream of chicken soup
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp garlic powder
- 1/4 cup green onions, sliced
Instructions
- Preheat your oven to 350°F (175°C). Grease a large casserole dish.
- Cook the chicken in a large pot over medium heat for about 6–7 minutes per side until golden and cooked through. Remove, let rest briefly, then shred with forks.
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8–10 minutes. Drain and set aside.
- Combine the shredded chicken, cooked spaghetti, cream of chicken soup, chopped bell peppers, paprika, cayenne pepper, garlic powder, and half of the shredded cheddar cheese in a large mixing bowl. Stir until everything is evenly coated.
- Transfer the mixture to the greased casserole dish. Sprinkle the remaining cheddar evenly over the top.
- Bake for 25–30 minutes until bubbly and golden brown at the edges.
- Let rest for 5 minutes. Garnish with sliced green onions and serve warm.
Notes
For a lighter version, swap half the cheddar for reduced-fat cheese and use low-sodium soup. Vegetarians can replace chicken with roasted cauliflower or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern