If you’re looking for a comforting and flavorful dish that the whole family will love, look no further than Spicy Southern Cheesy Chicken Spaghetti Casserole. This hearty meal combines tender chicken, creamy sauce, and a kick of spice, all topped with gooey melted cheese. It’s an easy one-dish meal that’s perfect for busy weeknights or gatherings with friends.
Why Make This Recipe
This recipe is perfect for several reasons. First, it’s incredibly easy to prepare and requires simple ingredients that you might already have at home. Second, it brings bold flavors that everyone enjoys, thanks to the combination of spices and cheese. Lastly, it’s a great way to use up leftover chicken or to sneak in some veggies like bell peppers, making it a well-rounded meal.
How to Make Spicy Southern Cheesy Chicken Spaghetti Casserole
Ingredients:
- 3-4 boneless, skinless chicken breasts (about 1.5 lbs)
- 8 oz spaghetti
- 2 cups shredded sharp cheddar cheese
- 1 cup fresh bell peppers (chopped)
- 1 can (10.5 oz) cream of chicken soup
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp garlic powder
- 1/4 cup green onions (sliced)
Directions:
- Preheat your oven to 350°F (175°C). Grease a large casserole dish.
- Cook the chicken in a large pot over medium heat for about 6-7 minutes per side until golden and cooked through.
- In a separate pot, boil salted water and cook spaghetti until al dente (8-10 minutes). Drain and set aside.
- In a bowl, mix the shredded chicken, cooked spaghetti, cream of chicken soup, bell peppers, spices, and half of the cheddar cheese until well combined.
- Transfer the mixture to the greased casserole dish and top with the remaining cheese.
- Bake for 25-30 minutes until bubbly and golden brown.
- Let it rest for 5 minutes before garnishing with chopped green onions and serving.
How to Serve Spicy Southern Cheesy Chicken Spaghetti Casserole
This casserole is best served hot right out of the oven. You can accompany it with a simple green salad or some crusty bread to soak up the delicious sauce. Leftovers can be stored for a quick meal on a busy day!
How to Store Spicy Southern Cheesy Chicken Spaghetti Casserole
To store leftovers, let the casserole cool down to room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, consider freezing it for up to 2 months. Just make sure to thaw it overnight in the refrigerator before reheating.
Tips to Make Spicy Southern Cheesy Chicken Spaghetti Casserole
- For an extra kick, feel free to add more cayenne pepper or include jalapeños.
- You can substitute other types of cheese if you prefer, like Monterey Jack or Pepper Jack for a spicier option.
- If you want to add more vegetables, consider adding spinach or zucchini for a nutrition boost.
Variation
If you want a lighter version, try using whole wheat spaghetti and low-fat cream of chicken soup. You can also replace chicken with cooked turkey or a plant-based protein for a vegetarian option.
FAQs
1. Can I use leftovers in this casserole?
Yes, leftover cooked chicken works great in this recipe. Just shred or chop it up and add it to the mixture.
2. Can I make this casserole ahead of time?
Definitely! You can prepare the casserole and store it in the fridge for up to a day before baking. Just be sure to cover it well.
3. How do I know when it’s done baking?
The casserole is done when it’s bubbly and the cheese on top is golden brown. You can also check that the chicken is cooked through if using raw chicken.
Spicy Southern Cheesy Chicken Spaghetti Casserole
Ingredients
Main Ingredients
- 3-4 pieces boneless, skinless chicken breasts (about 1.5 lbs)
- 8 oz spaghetti
- 2 cups shredded sharp cheddar cheese
- 1 cup fresh bell peppers (chopped)
- 1 can cream of chicken soup (10.5 oz)
Spices
- 1 tsp paprika
- 1/2 tsp cayenne pepper Add more for extra spice
- 1 tsp garlic powder
Garnish
- 1/4 cup green onions (sliced) For garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a large casserole dish.
- Cook the chicken in a large pot over medium heat for about 6-7 minutes per side until golden and cooked through.
- In a separate pot, boil salted water and cook spaghetti until al dente (8-10 minutes). Drain and set aside.
- In a bowl, mix the shredded chicken, cooked spaghetti, cream of chicken soup, bell peppers, spices, and half of the cheddar cheese until well combined.
Baking
- Transfer the mixture to the greased casserole dish and top with the remaining cheese.
- Bake for 25-30 minutes until bubbly and golden brown.
- Let it rest for 5 minutes before garnishing with chopped green onions and serving.