There’s something comforting and nostalgic about a bubbling casserole dish coming out of the oven. The smell of cheese, pasta, and spices mingling together creates an irresistible aroma that instantly makes you feel at home. Spicy Southern Chicken Spaghetti Casserole is the kind of dish that brings people together, whether it’s for a Sunday supper, a potluck dinner, or a cozy weeknight meal with the family. It’s hearty, creamy, and just the right amount of spicy to keep things interesting.
This dish was inspired by classic Southern casseroles—rich with tradition and bold flavor. It’s a modern twist on a beloved staple, made with simple ingredients but layered with depth and a kick of heat. If you’ve ever had chicken spaghetti at a church picnic or family reunion, this spicy version will feel familiar yet refreshingly different. One bite and you’ll understand why this dish deserves a permanent spot on your dinner rotation.
Why You’ll Love This Recipe
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Southern comfort with a spicy twist – It’s the ultimate fusion of creamy, cheesy goodness and just the right level of heat.
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Crowd-pleasing and kid-friendly – The spice level is adjustable, making it ideal for both spice lovers and picky eaters.
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One-dish convenience – Everything cooks together in a single casserole dish, making cleanup a breeze.
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Perfect for meal prep – Make it ahead of time and reheat for quick lunches or dinners.
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Versatile and customizable – Swap out proteins, add more veggies, or change the cheese—it’s easy to make it your own.
Ingredients You’ll Need
For the Casserole Base:
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3 cups cooked chicken, shredded (rotisserie or leftover chicken works great)
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12 oz spaghetti noodles, broken in half
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1 can (10.5 oz) cream of chicken soup
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1 can (10.5 oz) cream of mushroom soup
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1 can (10 oz) diced tomatoes with green chilies (like Rotel), drained
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1 cup chicken broth
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1 cup sour cream
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1 cup shredded sharp cheddar cheese
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1/2 cup shredded Monterey Jack cheese
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1/2 cup diced onion
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1/2 cup diced green bell pepper
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2 cloves garlic, minced
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1/2 teaspoon crushed red pepper flakes (adjust to taste)
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1 teaspoon smoked paprika
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1 teaspoon salt
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1/2 teaspoon black pepper
For Topping:
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1 cup shredded cheddar cheese
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Optional: sliced jalapeños, crushed butter crackers, or French-fried onions
Step-by-Step Instructions
1. Cook the Spaghetti
Start by bringing a large pot of salted water to a rolling boil. Add the spaghetti noodles and cook them 1 to 2 minutes less than the package instructions recommend. This is an important step—slightly undercooking the pasta ensures that it doesn’t become mushy when baked later in the casserole. Remember, the spaghetti will continue to cook and absorb moisture during the baking process.
Once cooked, drain the noodles and rinse them briefly with cool water to stop the cooking process. This also helps keep the noodles from sticking together while you prepare the rest of the ingredients. Set the spaghetti aside in a large mixing bowl or on a lightly greased sheet pan while you move on to the next step.
2. Prepare the Flavor Base
In a large skillet or sauté pan, heat 1 to 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add your diced onions and green bell peppers, stirring occasionally for about 4 to 5 minutes, or until the vegetables begin to soften and release their aroma. Then, toss in the minced garlic, and sauté for an additional 30 seconds to a minute. Be careful not to let the garlic burn—it should be fragrant but not browned.
Next, season the vegetables with crushed red pepper flakes, smoked paprika, salt, and black pepper. Stir well to combine, and let the spices cook for another minute or so. This short extra cooking time allows the spices to bloom in the oil, deepening their flavor and distributing it evenly throughout the dish. Once everything is nicely sautéed and fragrant, remove the skillet from heat and set it aside.
3. Combine Ingredients
In a very large mixing bowl—or use the pot you boiled the spaghetti in if it’s large enough—combine your cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, and drained diced tomatoes with green chilies. Stir everything together until the mixture is smooth and well blended.
To that creamy base, add the sautéed vegetables and garlic mixture. Then stir in the shredded cooked chicken, distributing it evenly so that every bite will have a bit of savory meat. Add half of the shredded cheddar and Monterey Jack cheeses, folding everything together gently.
Finally, add the slightly undercooked spaghetti and toss gently to coat the noodles with the sauce. It’s important to be thorough so the cheese and sauce coat every strand of spaghetti. You want a rich, creamy mixture that’s fully integrated before it goes into the oven.
4. Assemble the Casserole
Grease a 9×13-inch baking dish with butter or nonstick spray. Pour the entire chicken spaghetti mixture into the dish and use a spatula to spread it out evenly from corner to corner.
Top the casserole with the remaining shredded cheddar cheese for a golden, bubbly topping. If you’re opting for extras like sliced jalapeños, crushed butter crackers, or French-fried onions, sprinkle those on now to add texture and an extra punch of flavor.
5. Bake to Perfection
Preheat your oven to 350°F (175°C). Place the assembled casserole on the center rack and bake for 30 to 35 minutes, or until the cheese is melted, the sauce is bubbling, and the top is lightly golden. Keep an eye on it in the final 5 minutes—if you like a crispier top, you can broil it for an additional 2-3 minutes, but be sure to watch closely to prevent burning.
Once baked, remove the casserole from the oven and allow it to rest for 5 to 10 minutes. This gives the dish time to settle, allowing the cheese and sauce to thicken slightly so it cuts cleanly when served.
Tips for Success
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Use rotisserie chicken for a shortcut that adds flavor and saves time.
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Drain your tomatoes well to prevent the casserole from getting too watery.
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Add more heat by mixing in hot sauce or diced jalapeños to the filling.
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Make it ahead and refrigerate unbaked for up to 2 days. Bake when ready to serve.
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Freeze leftovers in an airtight container for up to 2 months. Reheat in the oven or microwave.
Substitutions and Variations
Make It Your Own:
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Protein options: Swap chicken for turkey, ham, or even shrimp for a different twist.
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Vegetarian version: Skip the meat and add mushrooms, zucchini, or spinach for a hearty meatless meal.
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Cheese swap: Try pepper jack for more heat, or mozzarella for extra creaminess.
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Pasta swap: Penne, rotini, or linguine all work if you’re out of spaghetti.
Serving Suggestions
This casserole is satisfying on its own, but it pairs beautifully with simple sides:
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Green salad with ranch or vinaigrette
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Garlic bread or dinner rolls
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Steamed broccoli or roasted green beans
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Sweet tea or lemonade for the ultimate Southern touch
Planning a gathering? Serve it alongside:
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Deviled eggs
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Cornbread muffins
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Baked beans
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Peach cobbler for dessert
Make-Ahead and Storage Guide
To Make Ahead:
Prepare the casserole through the assembly step and refrigerate it (unbaked) for up to 48 hours. Cover tightly with foil and store in the fridge. When ready to bake, allow the dish to come to room temperature for 30 minutes before placing it in the oven.
To Freeze:
Wrap the unbaked casserole tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
To Store Leftovers:
Leftover chicken spaghetti casserole will keep in the fridge for 3 to 4 days. Store in an airtight container and reheat in the microwave or oven until warmed through.
Frequently Asked Questions
Can I use canned chicken instead of fresh or rotisserie chicken?
Yes, you can absolutely use canned chicken if that’s what you have on hand. It’s a convenient option, especially if you’re short on time or trying to use pantry staples. Be sure to drain the canned chicken thoroughly and shred or break it apart with a fork before mixing it into the casserole. While canned chicken may not have quite the same depth of flavor as fresh or rotisserie chicken, it still works well when combined with the creamy sauces and seasonings in this recipe. To boost the flavor, consider adding a pinch more seasoning or a few dashes of hot sauce.
What if I don’t like spicy food? Can I make it milder?
Yes! This casserole is very easy to customize based on your heat tolerance. To tone down the spice, simply omit the crushed red pepper flakes and use a can of plain diced tomatoes instead of tomatoes with green chilies. If you’re cooking for children or anyone sensitive to spice, these simple swaps will make the dish much more mellow while still retaining its rich and savory Southern flavor. On the flip side, if you love spice, feel free to increase the red pepper, add chopped jalapeños, or drizzle in a spicy hot sauce.
Is this recipe gluten-free?
As written, this recipe is not gluten-free, but it can easily be adapted. To make it gluten-free, use gluten-free spaghetti noodles and ensure that the cream of chicken soup, cream of mushroom soup, and chicken broth you’re using are labeled gluten-free. Many canned soups contain wheat-based thickeners, so it’s important to check labels carefully. Also, if you’re planning to use toppings like crushed crackers or French-fried onions, make sure they are gluten-free or omit them altogether.
Can I double this recipe for a large group or event?
Yes, this casserole is perfect for feeding a crowd and doubles easily. You can either bake it in two 9×13-inch pans or use a large disposable aluminum roasting pan for easy cleanup. This makes it a great option for church potlucks, family gatherings, or holiday events. Just remember to adjust the baking time slightly if using a deeper or larger dish—add 5–10 minutes and check for bubbling and golden cheese on top.
Can I make this recipe in a slow cooker?
Yes, this recipe adapts well to the slow cooker. Simply mix all the ingredients together (except the topping cheese) and place them in a greased slow cooker insert. Cook on low for 3 to 4 hours, stirring occasionally if desired. About 30 minutes before serving, sprinkle the remaining cheese on top, cover, and let it melt. This method is perfect for keeping the casserole warm during parties or busy evenings.
