Irresistible Spicy Southern Chicken Spaghetti Casserole

When I want to bring bold Southern comfort to the dinner table, I make this Spicy Southern Chicken Spaghetti Casserole. It’s creamy, cheesy, and full of flavor, with tender chicken, spaghetti, peppers, and just the right amount of heat to keep things exciting. Baked until bubbly and golden, this dish is hearty enough for a weeknight family meal yet perfect for gatherings and potlucks.

Why You’ll Love This Recipe

I love this casserole because it’s the ultimate combination of cozy and spicy. The creamy sauce coats every strand of pasta, the chicken makes it filling, and the peppers and seasonings add that Southern-style kick. It’s a one-dish wonder that reheats beautifully, feeds a crowd, and always gets rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 oz spaghetti, cooked and drained
• 2 cups cooked chicken, shredded (rotisserie works great)
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 can (10 oz) Rotel tomatoes with green chilies
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 2 cups shredded cheddar cheese (divided)
• ½ teaspoon smoked paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Fresh parsley, chopped (for garnish)

Directions

Step 1: Cook the Base
I preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish. In a skillet, I heat olive oil and sauté the onion, bell peppers, and garlic until soft and fragrant.

Step 2: Build the Sauce
In a large bowl, I combine the Rotel tomatoes, cream of chicken soup, sour cream, 1½ cups cheddar cheese, smoked paprika, cayenne, salt, and pepper. I stir in the sautéed vegetables.

Step 3: Combine with Pasta and Chicken
I add the cooked spaghetti and shredded chicken to the sauce mixture, tossing until everything is well coated.

Step 4: Bake
I transfer the mixture to the prepared baking dish, sprinkle the remaining cheddar on top, and bake uncovered for 25–30 minutes until hot and bubbly.

Step 5: Serve
I garnish with fresh parsley and serve warm — usually with a side salad or garlic bread.

Servings and timing

Servings: 6–8
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Calories: Approximately 450 per serving

Variations

• I sometimes use pepper jack or Monterey Jack cheese for extra spice.
• For a creamier casserole, I stir in a splash of heavy cream before baking.
• I swap spaghetti for penne or rotini when I want a chunkier texture.
• I add diced jalapeños or hot sauce if I’m craving more heat.

Storage/Reheating

I store leftovers in the fridge for up to 4 days in an airtight container. To reheat, I cover the casserole with foil and bake at 325°F until hot, or microwave individual portions. It also freezes well — I wrap it tightly before baking and cook from frozen, adding 10–15 extra minutes.

FAQs

Can I make this ahead of time?

Yes. I assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

What type of chicken works best?

I usually use rotisserie chicken for convenience, but baked or poached chicken works perfectly.

Can I make it less spicy?

Of course. I reduce or skip the cayenne and use mild Rotel.

Can I double the recipe?

Yes. I bake one for now and freeze the other for later.

What sides go well with this casserole?

I like serving it with garlic bread, coleslaw, or a fresh garden salad.

Conclusion

This Spicy Southern Chicken Spaghetti Casserole is comfort food with a kick. It’s creamy, cheesy, hearty, and loaded with bold flavor. Whether I’m feeding my family or sharing it at a potluck, it always disappears fast. If you’re looking for a dish that’s both cozy and exciting, this casserole is it.

Print