Description
This Irresistible Spicy Southern Chicken Spaghetti Casserole is a rich, comforting classic with a fiery twist. Tender shredded chicken is tossed with spaghetti in a creamy, cheesy sauce loaded with Southern spices, diced tomatoes, and just the right amount of heat. It’s baked until golden and bubbly, making it perfect for potlucks, family dinners, or when you’re craving something cozy with a bold Southern kick.
Ingredients
12 ounces spaghetti
2 tablespoons butter
1 small onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 can (10 ounces) diced tomatoes with green chiles, drained
1 can (10.5 ounces) cream of chicken soup
1 cup sour cream
2 cups shredded cooked chicken
1½ cups shredded cheddar cheese
1 teaspoon Cajun seasoning
½ teaspoon smoked paprika
½ teaspoon black pepper
¼ teaspoon cayenne pepper
Salt to taste
½ cup grated Parmesan cheese
Chopped parsley for garnish (optional)
Instructions
1
Preheat the oven to 350°F. Cook the spaghetti in salted water until just al dente, drain, and set aside.
2
In a large skillet, melt butter over medium heat. Add diced onion and bell pepper, cooking for 4 to 5 minutes until softened. Stir in garlic and cook for another minute until fragrant.
3
Add the diced tomatoes with green chiles, cream of chicken soup, sour cream, shredded chicken, Cajun seasoning, paprika, black pepper, cayenne, and a pinch of salt. Stir until everything is well combined and heated through.
4
Add the cooked spaghetti to the sauce and gently toss to coat. Fold in the shredded cheddar cheese, mixing until melted and creamy.
5
Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the top evenly with grated Parmesan cheese.
6
Bake uncovered for 25 to 30 minutes, or until the casserole is bubbly and golden on top.
7
Let rest for 5 to 10 minutes before serving. Garnish with chopped parsley if desired.
Notes
Adjust the cayenne pepper to control the heat, or omit it for a milder version. Rotisserie chicken works well for convenience. For added texture, top the casserole with crushed buttery crackers or crispy fried onions before baking. This dish reheats beautifully and can be made ahead for busy weeknights.