BEST EVER CHICKEN SPAGHETTI

I can still picture my grandmother’s kitchen, filled with the warm, comforting aromas of her Sunday supper. It was always a gathering, a feast, and at the center of it all was her famous chicken spaghetti. It wasn’t until I started experimenting in my own kitchen that I dared to add a little kick, and that’s how my Spicy Southern Chicken Spaghetti Casserole-Best Ever was born! The blend of creamy, cheesy goodness with a touch of heat is simply irresistible. Today, I’m sharing all my secrets for the most amazing Spicy Southern Chicken Spaghetti Casserole-Best Ever you’ll ever make!

Spicy Southern Chicken Spaghetti Casserole: Your New Family Favorite

Alright, friend, let’s dive into this recipe! I’m telling you, this isn’t just any chicken spaghetti casserole. This is THE chicken spaghetti casserole. It’s packed with flavor, incredibly comforting, and has that little bit of spice that keeps you coming back for more. We’re talking about a dish that’s perfect for weeknight dinners, potlucks, or anytime you need a crowd-pleasing meal. Get ready to impress everyone with your culinary skills (even if you’re just starting out – I promise, it’s easier than it looks!).

Why This Recipe Is the “Best Ever”

So, what makes this recipe so special? First, it’s the perfect balance of creamy, cheesy, and spicy. We’re not just throwing in a can of diced tomatoes and calling it a day. We’re building layers of flavor that will tantalize your taste buds. Second, it’s surprisingly easy to make. I’ve streamlined the process to make it as efficient as possible without sacrificing any of the deliciousness. And third, it’s incredibly versatile. You can easily customize it to your liking, whether you want to add more veggies, use different types of cheese, or adjust the level of spice.

Ingredients You’ll Need

Let’s gather our ingredients. Don’t worry, you probably have most of these in your pantry already! I’ll walk you through each one and explain why we’re using it.

• 1 pound spaghetti: This is the foundation of our casserole. I prefer regular spaghetti, but you can use whole wheat or gluten-free if you prefer. Just make sure to cook it al dente – you don’t want it to get mushy in the oven!
• 2 cups cooked chicken, shredded: Rotisserie chicken is your best friend here! It saves you time and adds a ton of flavor. But you can also poach or bake your own chicken if you prefer. Make sure it’s cooked through and shredded into bite-sized pieces.
• 1 (10.75 ounce) can condensed cream of chicken soup: This is a classic casserole ingredient for a reason! It adds creaminess and richness. Feel free to use the “healthy request” version if you’re watching your sodium intake.
• 1 (10 ounce) can diced tomatoes and green chilies (Rotel): This is where the “spicy” comes in! Rotel adds a delicious combination of tomatoes and green chilies that gives the casserole a nice kick. You can use mild, medium, or hot depending on your spice preference.
• 8 ounces cream cheese, softened: Cream cheese adds a wonderful tanginess and helps to create a smooth, creamy sauce. Make sure it’s softened so it blends easily with the other ingredients.
• 1 cup shredded cheddar cheese: Cheddar cheese adds a classic cheesy flavor that everyone loves. You can use mild, medium, or sharp cheddar, depending on your preference.
• 1/2 cup shredded Monterey Jack cheese: Monterey Jack cheese adds a mild, buttery flavor and melts beautifully. It’s the perfect complement to the cheddar cheese.
• 1/2 cup chopped onion: Onion adds a savory flavor that enhances the other ingredients. You can use yellow or white onion, depending on what you have on hand.
• 1/4 cup chopped green bell pepper: Green bell pepper adds a touch of sweetness and crunch. You can also use red or yellow bell pepper if you prefer.
• 2 cloves garlic, minced: Garlic adds a pungent, aromatic flavor that takes the casserole to the next level. Use fresh garlic for the best flavor.
• 1 teaspoon chili powder: Chili powder adds a warm, earthy spice that complements the other flavors.
• 1/2 teaspoon cumin: Cumin adds a smoky, earthy flavor that enhances the “Southern” aspect of the casserole.
• 1/4 teaspoon cayenne pepper (optional): If you want to add even more heat, add a pinch of cayenne pepper.
• Salt and pepper to taste: Seasoning is key! Don’t be afraid to add salt and pepper to taste until the flavors are just right.
• 2 tablespoons butter: Used to saute the vegetables.

Step-by-Step Instructions

Okay, let’s get cooking! I’ve broken down the instructions into easy-to-follow steps so you can’t go wrong. Don’t worry if you’re not a seasoned chef – I’ll guide you through it.

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. Trust me, greasing is important. No one wants a stuck casserole.
2. Cook the spaghetti according to package directions. Drain well and set aside. Make sure you cook it al dente – slightly firm to the bite! Overcooked spaghetti will get mushy in the casserole.
3. While the spaghetti is cooking, melt the butter in a large skillet over medium heat. Add the onion and green bell pepper and cook until softened, about 5-7 minutes.
4. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
5. In a large bowl, combine the cooked spaghetti, shredded chicken, cream of chicken soup, Rotel, softened cream cheese, cheddar cheese, Monterey Jack cheese, sautéed vegetables, chili powder, cumin, and cayenne pepper (if using). Season with salt and pepper to taste. Mix everything together until well combined.
6. Pour the mixture into the prepared baking dish. Spread it out evenly.
7. Bake for 25-30 minutes, or until heated through and bubbly. The top should be lightly golden brown.
8. Let the casserole cool for a few minutes before serving. This will help it to set up a bit.

Tips and Tricks for the Perfect Casserole

Want to take your Spicy Southern Chicken Spaghetti Casserole to the next level? Here are some of my insider tips and tricks:

• Use high-quality ingredients. This makes a huge difference in the overall flavor of the casserole. Opt for fresh vegetables, good-quality cheese, and flavorful chicken.
• Don’t overcook the spaghetti. As I mentioned before, overcooked spaghetti will get mushy in the casserole. Cook it al dente for the best texture.
• Taste and adjust the seasoning. This is crucial! Before you bake the casserole, taste the mixture and add more salt, pepper, chili powder, or cayenne pepper as needed to achieve your desired flavor.
• Add more vegetables. Feel free to add other vegetables to the casserole, such as mushrooms, corn, or black beans. Just make sure to cook them before adding them to the mixture.
• Use different types of cheese. Experiment with different types of cheese to create your own unique flavor profile. Pepper jack, Colby jack, or even a little bit of Parmesan cheese would be delicious.
• Make it ahead of time. You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.
• Freeze it for later. This casserole freezes beautifully! Simply wrap it tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw it in the refrigerator overnight before baking.

Variations and Substitutions

The beauty of this recipe is that it’s so easy to customize! Here are a few variations and substitutions you can try:

• Make it vegetarian. Simply omit the chicken and add more vegetables, such as mushrooms, zucchini, or squash.
• Make it gluten-free. Use gluten-free spaghetti and make sure all of your other ingredients are gluten-free as well.
• Make it dairy-free. Use dairy-free cream cheese, shredded cheese, and milk.
• Add a crunchy topping. Top the casserole with crushed crackers, breadcrumbs, or fried onions for a crunchy texture.
• Use a different protein. Instead of chicken, you can use ground beef, ground turkey, or even shrimp.
• Spice it up even more! Add a chopped jalapeno or a dash of hot sauce for an extra kick.

Serving Suggestions

This Spicy Southern Chicken Spaghetti Casserole is a complete meal on its own, but it’s also delicious served with a simple side salad or some garlic bread.

• Side Salad: A fresh green salad with a light vinaigrette is the perfect complement to the rich and creamy casserole.
• Garlic Bread: Crispy, buttery garlic bread is always a crowd-pleaser.
• Coleslaw: A tangy coleslaw adds a nice contrast to the flavors of the casserole.
• Green Beans: Steamed or roasted green beans are a simple and healthy side dish.
• Corn on the Cob: Grilled or boiled corn on the cob is a classic Southern side dish that pairs perfectly with this casserole.

Other Delicious Recipes You Might Enjoy

If you love this Spicy Southern Chicken Spaghetti Casserole, you might also enjoy these other delicious recipes:

• Try this quick and easy GARLIC PARMESAN CHICKEN PASTA for a simple weeknight meal.
• For a flavorful Mexican-inspired dish, try my CHICKEN ENCHILADAS.
• On a chilly day, nothing beats a comforting bowl of CREAMY CHICKEN NOODLE SOUP.
• If you love creamy pasta dishes, you’ll adore this CREAMY CHICKEN PASTA.
• For a flavor explosion, give this CHICKEN BACON PASTA a try!
• Need a crockpot meal? My CHICKEN ENCHILADA recipe is a game changer!

There you have it! My Spicy Southern Chicken Spaghetti Casserole recipe, complete with all my tips, tricks, and variations. I truly believe this is the best chicken spaghetti casserole you’ll ever make. The combination of creamy, cheesy, and spicy is simply irresistible. So, gather your ingredients, put on your apron, and get ready to create a dish that will impress your family and friends. Happy cooking!

Spicy Southern Chicken Spaghetti Casserole

This Spicy Southern Chicken Spaghetti Casserole is the ultimate comfort food, blending creamy, cheesy goodness with a touch of heat. Perfect for weeknight dinners or potlucks, this casserole is easy to make and sure to impress with its layers of flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: Southern

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound spaghetti
• 2 tablespoons butter
• 1/2 cup chopped onion
• 1/4 cup chopped green bell pepper
• 2 cloves garlic, minced
• 2 cups cooked chicken, shredded
• 8 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper optional
• Salt and pepper to taste
• Cooking spray or butter for greasing the dish

Equipment

• 9×13 inch baking dish
• Large pot
• Colander
• Large Skillet
• Large bowl
• Measuring cups and spoons
• Knife
• Cutting board

Method

 

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Cook the spaghetti according to package directions until al dente. Drain well and set aside.
3. While the spaghetti is cooking, melt the butter in a large skillet over medium heat.
4. Add the onion and green bell pepper and cook until softened, about 5-7 minutes.
5. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
6. In a large bowl, combine the cooked spaghetti, shredded chicken, cream of chicken soup, Rotel, softened cream cheese, cheddar cheese, Monterey Jack cheese, sautéed vegetables, chili powder, cumin, and cayenne pepper (if using).
7. Season with salt and pepper to taste. Mix everything together until well combined.
8. Pour the mixture into the prepared baking dish. Spread it out evenly.
9. Bake for 25-30 minutes, or until heated through and bubbly. The top should be lightly golden brown.
10. Let the casserole cool for a few minutes before serving.

Notes

For a richer flavor, use rotisserie chicken. To customize the spice level, choose mild, medium, or hot Rotel. This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. If freezing, wrap tightly in plastic wrap and foil, and thaw overnight in the refrigerator before baking. For a crunchy topping, sprinkle crushed crackers or breadcrumbs on top before baking. Store leftovers in an airtight container in the refrigerator for up to 3 days.