I still remember the first time I made this Spicy Southern Cheesy Chicken Spaghetti Casserole — the house smelled like a backyard cookout and every forkful balanced creamy cheese, tender chicken, and a slow-building heat that kept people coming back for more. It’s one of those comfort-food casseroles that’s both weeknight-friendly and crowd-pleasing at potlucks. If you like bold Southern flavors with a cheesy, saucy pasta base, this dish wins on flavor, ease, and nostalgia. For a different but similarly cozy casserole idea, I sometimes borrow ideas from a buffalo-style dip recipe I love to riff on in other dishes: https://www.easycooktoday.com/buffalo-chicken-dip-with-cottage-cheese/.
Why you’ll love this dish
- Bold southern heat meets gooey cheddar: The smoked paprika and cayenne create that warm, Southern kick without overpowering the cheese.
- Quick enough for weeknights: With cooked chicken and a short bake, it’s ready in under an hour.
- Family- and budget-friendly: Uses pantry staples (cream soup, pasta, cheese) and stretches 1.5 lb of chicken into a hearty casserole.
- Versatile: Great for leftovers, potlucks, or as an easy dish to bring to a gathering.
"Family favorite — spicy but not scary, and the melty top always disappears first." — a neighbor’s review after I brought this to a picnic.
How this recipe comes together
- Poach or sear the chicken until cooked through, then shred or chop it.
- Boil spaghetti until just al dente and drain.
- Combine the pasta, chicken, cream of chicken soup, diced bell peppers, spices, and half the cheddar in a large bowl.
- Transfer the mix to a greased casserole dish, sprinkle the remaining cheddar on top, and bake until bubbly and golden.
- Rest briefly, then garnish with sliced green onions for a fresh finish.
What you’ll need
- 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 (mix colors for visual appeal)
- 1 can (10.5 oz) cream of chicken soup
- 1 tsp paprika (smoked paprika works well)
- 1/2 tsp cayenne pepper (reduce to 1/4 tsp for milder heat)
- 1 tsp garlic powder
- 1/4 cup green onions, sliced
Notes and substitutions: - Swap rotisserie chicken to save 15–20 minutes. This will still give you great flavor.
- Use gluten-free pasta if needed, and check that the cream soup is gluten-free.
- For a creamier texture, stir in 1/4 cup sour cream or Greek yogurt.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease a large casserole dish with butter or nonstick spray.
- Cook the chicken: heat a large pot over medium heat with a splash of oil. Add chicken breasts and cook 6–7 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Let rest, then shred or chop.
- Cook the spaghetti: boil salted water and cook spaghetti until al dente, about 8–10 minutes. Drain and set aside.
- Make the casserole mix: in a large bowl, combine shredded chicken, cooked spaghetti, the can of cream of chicken soup, chopped bell peppers, paprika, cayenne, garlic powder, and half (1 cup) of the shredded cheddar. Stir until evenly mixed.
- Transfer and top: spoon the mixture into the greased casserole dish and spread it evenly. Sprinkle the remaining 1 cup cheddar over the top.
- Bake: place the dish in the preheated oven and bake 25–30 minutes, until bubbly and the top is golden brown.
- Rest and garnish: remove from oven and let rest for 5 minutes. Sprinkle sliced green onions before serving.
Best ways to enjoy it
- Serve with a crisp green salad or buttery steamed green beans to cut the richness.
- Add a spoonful to individual bowls and top with pickled jalapeños for an extra tangy kick.
- For a Southern pairing, a side of cornbread or simple biscuits plays nicely against the spicy-cheesy casserole.
- If you want handheld fun, spoon leftovers into warmed tortillas for quick spicy chicken spaghetti tacos.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature (no more than 2 hours out) before refrigerating.
- Reheat: Microwave single servings on medium power until heated through, stirring halfway. For best texture, reheat in a 350°F oven covered with foil for 15–20 minutes.
- Freeze: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge and reheat in the oven until piping hot.
- Safety note: Always reheat leftovers to an internal temperature of 165°F (74°C). If you’re reheating from frozen, add extra time and ensure even heating.
Pro chef tips
- Don’t overcook the pasta: aim for al dente since it will continue to soften in the oven.
- Use a mix of cheddar ages: a sharper cheddar gives flavor; a milder one gives better melt.
- Crisp top trick: remove foil for the last 5 minutes of baking or broil 1–2 minutes to color the cheese—watch closely to avoid burning.
- Shortcut: Use cooked rotisserie chicken to skip the poaching step and cut prep time.
- For creamier results: stir in 1/2 cup milk or 1/4 cup sour cream with the soup before mixing.
I also adapt these ideas when I’m building other comfort casseroles, like adding cottage-cheese textures in breakfast bakes: https://www.easycooktoday.com/cottage-cheese-breakfast-casserole/.
Creative twists
- Tex-Mex spin: swap bell peppers for canned green chiles, add cumin, and top with crushed tortilla chips.
- Veggie-forward: add corn and black beans for extra color and fiber.
- Lighter version: replace half the cheddar with part-skim mozzarella and use Greek yogurt instead of some cream soup.
- Spicy-sweet: fold in a small jar of diced green tomatoes or a touch of honey to balance the cayenne.
Your questions answered
Q: Can I use shredded rotisserie chicken instead of cooking breasts?
A: Yes — rotisserie chicken is an excellent time-saver. Shred and use the same weight (about 1.5 lbs) called for.
Q: How long does this casserole take from start to finish?
A: About 45–55 minutes: 15–20 minutes prep (if cooking chicken) + 25–30 minutes bake. Using rotisserie chicken drops the total time close to 30–35 minutes.
Q: Is the casserole freezer-friendly?
A: Absolutely. Cool completely, portion into freezer-safe containers, and freeze up to 2 months. Thaw overnight before reheating.
Q: Can I make this less spicy for kids?
A: Reduce cayenne to 1/8–1/4 tsp and use mild paprika. You can always offer hot sauce at the table for adults.
Q: Any tips for getting a non-soggy bake?
A: Don’t overcook the pasta, and drain thoroughly. If the mix seems too wet, stir in 1/4 cup breadcrumbs or a little extra cheese before baking.
Conclusion
If you want more Southern-style takes on spicy chicken spaghetti, check out this classic recipe at Spicy Southern Kitchen: Spicy Chicken Spaghetti – Spicy Southern Kitchen. For another easy, comforting spin on Southern casserole-style dishes, you might like this nostalgic blog version: Easy Spicy Southern Chicken Spaghetti | Delightful-Delicious ….
Enjoy the melty, spicy comfort — and if you try a variation, tell me which tweak became your family’s favorite.
Print
Spicy Southern Cheesy Chicken Spaghetti Casserole
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
A comforting casserole combining creamy cheese, tender chicken, and a spicy kick, perfect for weeknight dinners or potlucks.
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 with butter or nonstick spray.
- Cook the chicken: heat a large pot over medium heat with a splash of oil. Add chicken breasts and cook 6–7 minutes per side until golden and cooked through. Let rest, then shred or chop.
- Cook the spaghetti: boil salted water and cook spaghetti until al dente, about 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 (1 cup) of the shredded cheddar. Stir until evenly mixed.
- Spoon the mixture into the greased casserole dish and spread it evenly. Sprinkle the remaining 1 cup cheddar over the top.
- Place the dish in the preheated oven and bake for 25–30 minutes, until bubbly and the top is golden brown.
- Remove from oven and let rest for 5 minutes. Sprinkle sliced green onions before serving.
Notes
Use rotisserie chicken to save prep time. Can be made gluten-free by substituting pasta and cream soup. Stir in sour cream or Greek yogurt for a creamier texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Southern