This Spicy Southern Chicken Spaghetti Casserole is comfort food with a kick! Creamy, cheesy, and packed with bold flavor, it’s a hearty dish that brings the warmth of Southern kitchens straight to your table. Perfect for weeknights or potlucks, this casserole bakes up golden and bubbly every time.
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
Instructions
Step 1: Prepare the Oven and Chicken
Preheat your oven to 350°F (175°C) and lightly grease a large casserole dish. Cook the chicken in a skillet over medium heat for about 6–7 minutes per side, until golden and fully cooked through. Shred the chicken and set aside.
Step 2: Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook for 8–10 minutes, just until al dente. Drain and set aside.
Step 3: Mix Everything Together
In a large mixing bowl, combine the shredded chicken, cooked spaghetti, cream of chicken soup, chopped bell peppers, paprika, cayenne, garlic powder, and half of the cheddar cheese. Stir until evenly coated.
Step 4: Bake Until Golden
Transfer the mixture into the greased casserole dish. Sprinkle the remaining cheese on top and bake for 25–30 minutes, or until the top is bubbly and lightly browned.
Step 5: Garnish and Serve
Let the casserole rest for 5 minutes before serving. Top with sliced green onions for a pop of color and freshness. Enjoy that spicy, creamy Southern flavor in every bite!
Spicy Southern Chicken Spaghetti Casserole
Equipment
- Large casserole dish 9×13-inch works well
- Skillet For cooking chicken
- Large pot For boiling pasta
- Colander To drain spaghetti
- mixing bowl To combine filling
- Knife and cutting board For chopping vegetables
Ingredients
- 1.5 lb boneless skinless chicken breasts
- 8 oz spaghetti
- 2 cups sharp cheddar cheese, shredded
- 1 cup bell peppers, chopped
- 10.5 oz can cream of chicken soup
- 1 tsp paprika
- 0.5 tsp cayenne pepper
- 1 tsp garlic powder
- 0.25 cup green onions, sliced
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a large casserole dish.
- Season and cook chicken in a skillet over medium heat for 6–7 minutes per side until golden and cooked through. Let rest, then shred.
- Boil salted water. Cook spaghetti 8–10 minutes until al dente. Drain well.
- In a large bowl, combine shredded chicken, spaghetti, cream of chicken soup, bell peppers, paprika, cayenne, garlic powder, and half the cheddar. Toss until coated.
- Spread mixture in prepared dish. Top with remaining cheddar. Bake 25–30 minutes until bubbly and lightly browned.
- Rest 5 minutes. Garnish with green onions and serve warm.