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spicy-southern-cheesy-chicken-spaghetti-casserole-baked

Spicy Southern Cheesy Chicken Spaghetti Casserole

A creamy, cheesy baked casserole with tender shredded chicken, spaghetti, bold Southern spices, and sharp cheddar cheese. Easy to make and perfect for weeknight dinners or family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts about 3 to 4 breasts, cooked and shredded
  • 8 oz spaghetti cooked al dente and drained
  • 2 cups shredded sharp cheddar cheese divided into two 1-cup portions
  • 1 cup fresh bell peppers chopped, red or yellow preferred
  • 10.5 oz cream of chicken soup 1 standard can
  • 1 tsp paprika
  • 0.5 tsp cayenne pepper reduce to 1/4 tsp for a milder version
  • 1 tsp garlic powder
  • 0.25 cup green onions sliced, for garnish

Equipment

  • Large casserole dish
  • Large pot
  • Large mixing bowl

Method
 

  1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish with nonstick cooking spray and set aside.
  2. Place the chicken breasts in a large pot over medium heat. Cook for about 6 to 7 minutes per side until golden on the outside and fully cooked through with no pink inside. Remove, let cool slightly, then shred with two forks.
  3. Bring a separate pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8 to 10 minutes. Drain well and set aside.
  4. In a large mixing bowl, combine the shredded chicken, cooked spaghetti, cream of chicken soup, chopped bell peppers, paprika, cayenne pepper, garlic powder, and 1 cup of the shredded cheddar cheese. Stir until evenly combined and creamy.
  5. Pour the mixture into the prepared casserole dish and spread evenly. Top with the remaining 1 cup of cheddar cheese.
  6. Bake uncovered for 25 to 30 minutes until the cheese is melted, bubbly, and lightly golden on top.
  7. Remove from the oven and let rest for 5 minutes. Garnish with sliced green onions and serve warm.

Notes

Make ahead: Assemble the casserole the night before, cover, and refrigerate. Pull it out 20 minutes before baking and add 5 extra minutes to the bake time. Store leftovers in an airtight container in the fridge for up to 3 days. Add a small splash of chicken broth before reheating to keep pasta moist.