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Spicy Southern Cheesy Chicken Spaghetti Casserole 1

Spicy Southern Cheesy Chicken Spaghetti Casserole

This Spicy Southern Cheesy Chicken Spaghetti Casserole transforms ordinary ingredients into an extraordinary meal that defies the notion that homemade comfort food must be complicated. With layers of tender chicken, al dente spaghetti, and a creamy, spicy cheese sauce that melts perfectly throughout, this casserole brings Southern comfort to your dinner table without hours of preparation.
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Prep Time 20 minutes
Cook Time 35 minutes
Rest Time 10 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, Southern
Servings 8 servings
Calories 520 kcal

Equipment

  • 9x13 Baking Dish
  • Large Skillet
  • Large Mixing Bowl

Ingredients
  

For the casserole base

  • 1 pound spaghetti broken into thirds
  • 3 cups cooked chicken shredded (rotisserie chicken works wonderfully)
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 can cream of chicken soup 10.5 oz
  • 1 can diced tomatoes with green chilies 10 oz (like Rotel)
  • 2 cups chicken broth
  • 1/2 cup sour cream

For the cheesy topping

  • 3 cups shredded cheese blend sharp cheddar, Monterey Jack, and Colby work beautifully
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter melted
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon smoked paprika
  • 1/4 cup sliced jalapeños optional, for extra heat

Instructions
 

  • Preheat your oven to 375°F and lightly grease a 9x13 baking dish. Break the spaghetti into thirds – this makes the final casserole easier to serve and eat. Cook the pasta in salted water until al dente (about 7 minutes or 2 minutes less than package directions). Drain well and set aside.
  • In a large skillet over medium heat, sauté the diced onions until translucent (about 3-4 minutes). Add the bell peppers and cook for another 2 minutes until slightly softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
  • Reduce heat to medium-low and add the cream of chicken soup, diced tomatoes with green chilies (with their liquid), and chicken broth. Stir until well combined and smooth. Let the mixture simmer gently for 5 minutes to meld the flavors. Remove from heat and stir in the sour cream until fully incorporated.
  • In a large mixing bowl, combine the cooked spaghetti, shredded chicken, and the sauce mixture. Fold everything together gently but thoroughly, ensuring the pasta and chicken are evenly coated. Transfer half of this mixture to your prepared baking dish, spreading it in an even layer.
  • Sprinkle 1.5 cups of the shredded cheese blend over the first layer of spaghetti mixture. For spice lovers, this is a perfect place to add half of your sliced jalapeños.
  • Add the remaining spaghetti mixture on top of the cheese layer. In a small bowl, mix the remaining shredded cheese, Parmesan cheese, melted butter, cayenne pepper, and smoked paprika. Spread this cheesy mixture evenly over the casserole. Add remaining jalapeños on top if using.
  • Cover the casserole with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and developing golden brown spots. Allow to rest for 10 minutes before serving.

Notes

For a healthier version: Use whole wheat pasta, reduce cheese by half with lower-fat varieties, add extra vegetables like spinach or broccoli, or substitute ground turkey for chicken. For meal prep, you can assemble the entire casserole up to 24 hours before baking and refrigerate. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Calories: 520kcalCarbohydrates: 42gProtein: 32gFat: 25gSodium: 740mgFiber: 3gSugar: 4g
Keyword Chicken Spaghetti, Cheesy Casserole, Spicy Casserole, Southern Casserole
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