Spicy Chicken Spaghetti Casserole
This Spicy Chicken Spaghetti Casserole is a creamy, cheesy delight with tender chicken and a kick of Southern spice. It's a comforting and easy-to-make dish perfect for a weeknight dinner or a potluck, offering a delicious blend of flavors that will warm you from the inside out.
Equipment
- 9x13 inch baking dish
- Large bowl
- Large skillet or pot
- Wooden spoon or spatula
- Measuring spoons
- Measuring cups
- Colander
- Knife
- Cutting board
- Oven
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ¼ tsp cayenne pepper
- Salt and black pepper to taste
- 1 lb spaghetti, cooked al dente
- 1 tbsp butter
- 1 green bell pepper, diced
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 4 oz can diced green chiles, undrained
- 10.75 oz can cream of mushroom soup, undiluted
- 10.75 oz can cream of chicken soup, undiluted
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup shredded cheddar cheese, divided
- ¼ cup grated Parmesan cheese
- ½ tsp red pepper flakes optional
Instructions
- Preheat oven to 350°F (175°C).
- If not using rotisserie chicken, cook chicken breasts. You can bake, boil, or grill them. Once cooked, shred the chicken using two forks.
- Heat olive oil in a skillet over medium heat. Add the shredded chicken, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Sauté for 3-5 minutes, or until the chicken is heated through and well seasoned. Set aside.
- In a large skillet or pot, melt the butter over medium heat. Add the diced green bell pepper and yellow onion. Sauté for 5-7 minutes, or until softened.
- Add the minced garlic and cook for another minute, until fragrant.
- Stir in the diced green chiles (undrained), cream of mushroom soup, cream of chicken soup, and softened cream cheese. Mix well until the cream cheese is melted and the sauce is smooth and creamy.
- Stir in the Rotel tomatoes and green chilies (drained), sour cream, 1/2 cup of the shredded cheddar cheese, Parmesan cheese, and red pepper flakes (if using). Mix until everything is well combined and the cheese is melted.
- In a large bowl, combine the cooked spaghetti, the seasoned chicken, and the creamy, spicy sauce. Toss everything together until the spaghetti is evenly coated.
- Pour the spaghetti mixture into a greased 9x13 inch baking dish.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.
- Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving. This helps it set up a bit.
Notes
Adjust the spice level by increasing or decreasing the amount of cayenne pepper and red pepper flakes. For a richer flavor, use a blend of cheddar and Monterey Jack cheese. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To prevent the spaghetti from sticking together while cooking, add a tablespoon of olive oil to the boiling water. Make sure to grease the baking dish thoroughly to prevent the casserole from sticking.