Spicy Southern Cheesy Chicken Spaghetti Casserole is the kind of bubbling, golden comfort food that gets everyone into the kitchen before it even hits the table. Tender shredded chicken, creamy soup, bell peppers, and two layers of sharp cheddar all bake together into something genuinely satisfying. I brought this to a Sunday family dinner and came home with an empty dish and three recipe requests.
Table of Contents
Ingredients for Spicy Southern Cheesy Chicken Spaghetti Casserole
I always keep these pantry staples on hand because this casserole is one of my most-requested dishes. Everything comes from a regular grocery run, and the payoff is a dish that tastes like you spent hours on it.
- 3 to 4 boneless, skinless chicken breasts (about 1.5 lbs) — I recommend poaching them in salted water for the most tender, shreddable result
- 8 oz spaghetti — my preference is standard semolina spaghetti; it holds up in the casserole without turning mushy
- 2 cups sharp cheddar cheese (shredded) — in my experience, shredding your own from a block melts much smoother than pre-bagged
- 1 cup fresh bell peppers (chopped) — a mix of red and green adds color and a slightly sweeter flavor
- 1 can (10.5 oz) cream of chicken soup
- 1 tsp paprika
- 1/2 tsp cayenne pepper — I usually start with 1/4 tsp when cooking for kids and add more at the table
- 1 tsp garlic powder
- 1/4 cup green onions (sliced, for garnish)
Step-by-Step Instructions
In my experience, the key to a great spicy southern cheesy chicken spaghetti casserole is keeping the pasta slightly underdone before it goes into the oven. It finishes cooking as it bakes, so al dente is exactly where you want it going in.
Step 1: Preheat your oven to 350 degrees F. Grease a large casserole dish with cooking spray or a light coat of butter and set aside.
Step 2: Place the chicken breasts in a large pot of salted water and bring to a boil over medium-high heat. Reduce heat to a simmer and cook for 20 to 25 minutes until the chicken is fully cooked through and reaches 165 degrees F internally. Transfer to a cutting board, let rest 5 minutes, then shred with two forks. Pro tip: save a splash of the poaching liquid to loosen the mixture if it feels too thick in Step 4.
Step 3: While the chicken simmers, bring a separate pot of salted water to a boil. Cook the spaghetti until just al dente, about 7 to 8 minutes. Drain and do not rinse — the surface starch helps the sauce cling to the pasta.
Step 4: In a large mixing bowl, combine the shredded chicken, cooked spaghetti, cream of chicken soup, chopped bell peppers, paprika, cayenne, garlic powder, and 1 cup of the shredded cheddar. Stir until everything is evenly coated. If the mixture feels stiff, stir in 2 to 3 tablespoons of the reserved poaching liquid to loosen it.
Step 5: Transfer the mixture to the prepared casserole dish and spread it into an even layer. Top with the remaining 1 cup of cheddar cheese.
Step 6: Bake uncovered at 350 degrees F for 25 to 30 minutes until the cheese is fully melted and golden brown around the edges and the casserole is bubbling at the sides. Let it rest for 5 minutes before garnishing with sliced green onions and serving.
What Goes Well with Spicy Southern Cheesy Chicken Spaghetti Casserole
This casserole is rich and bold, so the best sides bring a little freshness or crunch to balance the plate. Here are my favorites.
Simple Garden Salad: A lightly dressed green salad with crisp romaine and a tangy vinaigrette cuts right through the creaminess of the casserole without competing with the bold Southern spices.
French Onion Chicken Orzo Casserole: If you are feeding a large group and want a second baked dish on the table, this deeply savory orzo casserole is a natural companion — same comfort food energy, completely different flavor profile.
Buttered Cornbread: A Southern classic that soaks up the creamy, spicy sauce beautifully. Sweet cornbread also helps tame the cayenne heat for anyone at the table who prefers it milder.
Creamy Chicken Mac and Cheese: For family gatherings where you need a second cheesy crowd-pleaser, this mac and cheese is always the first dish to disappear alongside the casserole.
Easy Chicken Breast and Green Beans: A simple, clean side that gives the table a lighter protein and vegetable option to balance the richness of the casserole. Works especially well when feeding a mixed crowd.
Steamed or Roasted Broccoli: The mild bitterness of broccoli is a natural contrast to the bold, cheesy heat of this dish. It also rounds out the nutritional balance of the plate without adding any prep time.
Creamy Cajun Chicken Pasta: If your table loves bold, Southern-spiced chicken dishes, bookmark this Cajun pasta right alongside this casserole for your next weeknight rotation.
Keeping and Reheating Your Casserole
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The casserole holds together well and actually picks up more flavor overnight as the spices settle into the pasta and cheese.
To reheat, I recommend covering the portion with foil and warming it in a 325 degree F oven for 15 to 20 minutes to keep the cheese from drying out. A microwave works too — just add a small splash of water before covering and heat in 60-second intervals, stirring between each round.
Pro tip: This casserole can be assembled a full day ahead and refrigerated unbaked. Pull it out 20 minutes before you are ready to cook, then bake as directed. It is one of the best make-ahead dishes I know for busy weeks or potluck planning. If you love make-ahead baked chicken recipes, the Cheesy Chicken and Rice Casserole is another one worth keeping in your back pocket.
FAQs
Can I use rotisserie chicken instead of cooking the chicken from scratch?
Absolutely. Rotisserie chicken is a great time-saver here. Just shred about 2 cups and skip the poaching step entirely. It adds a slightly smoky depth that works really well with the Southern spice blend.
How do I make this casserole less spicy for kids?
Reduce the cayenne to 1/8 tsp or skip it entirely. The paprika and garlic powder still bring plenty of flavor without the heat. You can always serve hot sauce on the side for adults who want to kick it up.
Can I freeze this casserole?
Yes. Assemble the casserole but do not bake it. Wrap it tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed. Add 5 to 10 extra minutes to the bake time if it is still slightly cold in the center.
Spicy Southern Cheesy Chicken Spaghetti Casserole
Ingredients
Equipment
Method
- Preheat oven to 350 degrees F. Grease a large casserole dish with cooking spray or butter and set aside.
- Place chicken breasts in a large pot of salted water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 20 to 25 minutes until fully cooked through and internal temperature reaches 165 degrees F. Transfer to a cutting board, rest 5 minutes, then shred with two forks. Reserve a small amount of poaching liquid.
- Bring a separate pot of salted water to a boil. Cook spaghetti until just al dente, about 7 to 8 minutes. Drain and do not rinse.
- In a large mixing bowl, combine shredded chicken, cooked spaghetti, cream of chicken soup, chopped bell peppers, paprika, cayenne, garlic powder, and 1 cup of the shredded cheddar. Stir until well combined. If the mixture feels stiff, add 2 to 3 tablespoons of reserved poaching liquid to loosen.
- Transfer mixture to the prepared casserole dish, spread evenly, and top with the remaining 1 cup of cheddar cheese.
- Bake uncovered at 350 degrees F for 25 to 30 minutes until the cheese is fully melted and golden brown around the edges and the casserole is bubbling at the sides. Rest for 5 minutes before garnishing with sliced green onions and serving.
