Spicy Southern Chicken Spaghetti Casserole
This Spicy Southern Chicken Spaghetti Casserole is a comforting and flavorful dish that's perfect for family gatherings. Tender chicken, spaghetti, and a creamy, cheesy sauce with a touch of spice create a symphony of Southern flavors that will have everyone begging for seconds. It's easy to make and customizable to your liking.
Equipment
- 9x13 inch baking dish
- Large skillet
- Large pot
- Colander
- Mixing spoon
- Measuring cups and spoons
- Knife
- Cutting board
- Oven
Ingredients
- 1 pound spaghetti
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper any color
- 2-3 cloves garlic, minced
- 2-3 cups cooked and shredded chicken
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper or more, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Hot sauce, to taste
- Optional: Chopped green onions, for garnish
- Optional: Sour cream, for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Cook the spaghetti according to package directions until al dente. Drain well and set aside.
- In a large skillet, melt the butter and olive oil over medium heat. Add the diced onion and bell pepper and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
- Stir in the cream of mushroom soup, cream of chicken soup, and diced tomatoes and green chilies (Rotel).
- Add the chili powder, cumin, cayenne pepper, garlic powder, onion powder, salt, and pepper. Stir well to combine.
- Bring the sauce to a simmer and cook for 5-10 minutes, stirring occasionally, to allow the flavors to meld together. It should be a beautiful, slightly thickened sauce.
- Stir in the cooked and shredded chicken and 1 cup of the cheddar cheese and ½ cup of the Monterey Jack cheese. Mix until everything is well combined and the cheese is melted.
- Add the cooked spaghetti to the sauce and chicken mixture. Toss gently to coat the spaghetti evenly.
- Pour the spaghetti mixture into the prepared baking dish and spread it out evenly.
- Sprinkle the remaining 1 cup of cheddar cheese and ½ cup of Monterey Jack cheese over the top of the casserole.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. The cheese should be golden brown and slightly crispy.
- Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This will allow the sauce to thicken slightly and prevent it from being too runny.
- Garnish with chopped green onions or a dollop of sour cream, if desired. Serve hot and enjoy!
Notes
For a deeper flavor, roast a whole chicken and shred the meat yourself. Bloom the spices by toasting them in the butter and oil before adding the soup and tomatoes. Deglaze the pan with a splash of chicken broth or white wine after sautéing the vegetables to add extra flavor to the sauce. The casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking or frozen for up to 3 months. If baking from frozen, thaw overnight in the refrigerator and add extra baking time.