When comfort food calls, nothing answers quite like a bubbling hot casserole that combines tender chicken, perfectly cooked pasta, and layers of melted cheese with just the right kick of Southern spice. This Spicy Southern Cheesy Chicken Spaghetti Casserole has become my family’s most-requested dinner, and I’ve served it at least a dozen potlucks where the dish comes back scraped clean every single time.
Table of Contents
Ingredients for Spicy Southern Cheesy Chicken Spaghetti Casserole
I always keep boneless chicken breasts and quality sharp cheddar on hand because they’re the foundation of so many weeknight winners. For this casserole, freshness matters, especially with the bell peppers, which add both crunch and a subtle sweetness that balances the heat perfectly. My go-to brand for cream of chicken soup is one with minimal additives, though homemade works beautifully if you have extra time.
- 3 to 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 8 oz spaghetti
- 2 cups shredded sharp cheddar cheese (freshly shredded melts better than pre-packaged)
- 1 cup fresh bell peppers, chopped (I use a mix of red and green for color)
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon paprika (smoked paprika adds extra depth if you have it)
- 1/2 teaspoon cayenne pepper (adjust to your heat preference)
- 1 teaspoon garlic powder
- 1/4 cup green onions, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for cooking chicken)
Step-by-Step Instructions
I recommend prepping all your ingredients before you start cooking, as this recipe moves quickly once you begin. Having everything measured and ready makes the process smooth and stress-free.
Step 1: Preheat your oven to 350°F and generously grease a 9×13-inch casserole dish with butter or cooking spray. While the oven heats, pat your chicken breasts dry with paper towels and season both sides with salt and black pepper.
Step 2: Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for 6 to 7 minutes per side until the internal temperature reaches 165°F and juices run clear. The chicken should have a golden exterior. Remove from heat, let rest for 5 minutes, then shred using two forks. Slightly undercooking the chicken by a minute prevents it from drying out during baking.
Step 3: While the chicken cooks, bring a large pot of salted water to a boil and cook spaghetti for 8 to 10 minutes until al dente. Drain well and set aside. Avoid overcooking, as the pasta continues cooking in the oven.
Step 4: In a large mixing bowl, combine the shredded chicken, cooked spaghetti, cream of chicken soup, chopped bell peppers, paprika, cayenne pepper, garlic powder, and 1 cup of the shredded cheddar cheese. Mix thoroughly until everything is evenly coated with the creamy sauce. The mixture should look creamy but not soupy.
Step 5: Transfer the mixture to your prepared casserole dish, spreading it evenly with a spatula. Top with the remaining 1 cup of cheese, covering the entire surface for that golden, bubbly finish.
Step 6: Bake uncovered for 25 to 30 minutes until the cheese is melted, bubbly, and shows light golden spots around the edges. The internal temperature should reach 165°F. Let the casserole rest for 5 minutes before garnishing with sliced green onions and serving. This resting time allows the sauce to thicken slightly for cleaner portions.
Perfect Pairings for Spicy Southern Cheesy Chicken Spaghetti Casserole
The richness of this casserole pairs beautifully with lighter, fresher sides that cut through the creamy cheese and provide textural contrast.
Crisp Garden Salad: A simple green salad with tangy vinaigrette balances the casserole’s richness while adding refreshing crunch and valuable nutrients to your plate.
Garlic Bread: Warm, buttery garlic bread is perfect for scooping up every last bit of that creamy sauce, and the garlic complements the paprika and cayenne beautifully.
Roasted Green Beans: Quick-roasted green beans with a squeeze of lemon add a bright, slightly acidic note that pairs wonderfully with the cheesy pasta.
Coleslaw: A tangy coleslaw with a vinegar-based dressing provides cooling contrast to the spicy kick, making it an ideal summer cookout companion.
Sweet Cornbread: Slightly sweet cornbread adds a Southern touch that feels right at home alongside this casserole, and it’s excellent for soaking up the sauce.
Make-Ahead Magic and Storage Tips
This casserole is incredibly forgiving and actually tastes even better the next day after the flavors have had time to meld. I often assemble it completely in the morning, cover it tightly with foil, and refrigerate until dinner time, then add 5 to 10 minutes to the baking time since it’s going in cold.
Leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 2 to 3 minutes, or refresh the entire dish in a 325°F oven for about 20 minutes covered with foil to prevent drying out. Adding a splash of milk when reheating helps restore the creamy texture.
For busy weeknights, you can even freeze the unbaked casserole for up to 2 months. Wrap tightly in plastic wrap, then cover with aluminum foil. Thaw overnight in the refrigerator (about 8 to 10 hours) before baking as directed. Using a disposable aluminum pan for freezing means you don’t tie up your good casserole dishes.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using about 3 cups of shredded rotisserie chicken is a fantastic time-saver that cuts your prep time nearly in half while still delivering excellent flavor.
How can I make this casserole less spicy for kids?
Simply reduce or omit the cayenne pepper and use mild paprika instead of smoked. The dish will still have wonderful flavor without the heat that sensitive palates might find overwhelming.
What other cheeses work well in this recipe?
Monterey Jack, pepper jack for extra spice, or a Mexican cheese blend all work beautifully. I sometimes mix half sharp cheddar with half cream cheese for an even creamier texture.
Spicy Southern Cheesy Chicken Spaghetti Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Generously grease a 9×13-inch casserole dish with butter or cooking spray. Pat chicken breasts dry with paper towels and season both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium heat. Cook chicken breasts for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove from heat, let rest for 5 minutes, then shred using two forks.
- While chicken cooks, bring a large pot of salted water to a boil. Cook spaghetti for 8 to 10 minutes until al dente. Drain well and set aside.
- In a large mixing bowl, combine shredded chicken, cooked spaghetti, cream of chicken soup, chopped bell peppers, paprika, cayenne pepper, garlic powder, and 1 cup of the shredded cheddar cheese. Mix thoroughly until everything is evenly coated.
- Transfer mixture to prepared casserole dish, spreading evenly. Top with remaining 1 cup of cheese, covering the entire surface.
- Bake uncovered for 25 to 30 minutes until cheese is melted, bubbly, and shows light golden spots around edges. Internal temperature should reach 165°F. Let rest for 5 minutes before garnishing with sliced green onions and serving.
