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Spicy Southern Chicken Spaghetti Casserole

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This Spicy Southern Chicken Spaghetti Casserole is a creamy, cheesy, and boldly spiced comfort food classic. With tender chicken, spicy peppers, and a blend of cheeses, it’s perfect for weeknights, potlucks, or whenever you need a soul-warming meal.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced (rotisserie or leftover grilled chicken)
  • 12 oz spaghetti, broken in half before cooking
  • 1 (10 oz) can diced tomatoes with green chilies (such as Rotel)
  • 1 (10.5 oz) can cream of chicken soup
  • 1 (10.5 oz) can cream of mushroom soup
  • 1 cup chicken broth (low sodium if preferred)
  • 1 medium yellow onion, finely chopped
  • 1 red bell pepper, diced (or green bell pepper)
  • 1 jalapeño pepper, seeded and finely diced
  • 3 cloves garlic, minced (or 1 tsp garlic powder)
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional)
  • 2 tsp Louisiana-style hot sauce (such as Tabasco or Crystal)
  • Salt and black pepper, to taste
  • 3 cups sharp cheddar cheese, shredded (divided)
  • 1 cup pepper jack cheese, shredded
  • 1/2 cup parmesan cheese, grated
  • 1 cup crushed buttery crackers (such as Ritz, optional topping)
  • Chopped fresh parsley, for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or oil. Bring a large pot of salted water to a boil.
  2. Add spaghetti to boiling water and cook for 1-2 minutes less than package directions (about 8-9 minutes), just shy of al dente. Drain and set aside.
  3. In a large skillet over medium heat, add 1-2 tbsp oil. Sauté onion, bell pepper, and jalapeño until softened, about 5-7 minutes. Add garlic, smoked paprika, and cayenne; stir for 1 minute until fragrant.
  4. Lower heat to medium-low. Add cream of chicken soup, cream of mushroom soup, chicken broth, diced tomatoes with green chilies, and hot sauce. Stir well and simmer for 2-3 minutes until creamy.
  5. Fold in cooked chicken, 2 cups shredded cheddar, and pepper jack cheese. Stir gently until cheeses begin to melt. Season with salt and pepper to taste. If mixture is too thick, add more broth as needed.
  6. Add drained spaghetti to the skillet (or transfer everything to a large bowl if needed). Toss until noodles are well coated and mixture is creamy but not soupy.
  7. Pour spaghetti mixture into prepared baking dish. Smooth the top. Sprinkle remaining 1 cup cheddar and all the parmesan evenly over the top. Add crushed buttery crackers if using.
  8. Cover with foil and bake for 25 minutes. Uncover and bake another 15-20 minutes, until cheese is golden and bubbly. If topping browns too fast, tent with foil.
  9. Let casserole rest for 10 minutes before serving. Garnish with chopped parsley if desired.

Notes

Don’t overcook the pasta; it will finish cooking in the oven. Adjust spice level by varying jalapeño, cayenne, and hot sauce. For gluten-free, use GF pasta and soups. For dairy-free, use vegan cheese and coconut-based soups. Let casserole rest before serving for best texture. Leftovers keep well and freeze beautifully.

Nutrition

Keywords: chicken spaghetti casserole, spicy chicken casserole, southern comfort food, cheesy casserole, easy chicken dinner, potluck recipe, spicy casserole, rotisserie chicken recipe

Find it online: https://blairrecipes.com/spicy-southern-chicken-spaghetti-casserole-easy-comfort-food-recipe/