Name: Spicy Southern Cheesy Chicken Spaghetti Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern American
Ingredients: 3–4 boneless, skinless chicken breasts (about 1.5 lbs); 8 oz spaghetti; 2 cups shredded sharp cheddar cheese; 1 cup chopped fresh bell peppers; 1 can (10.5 oz) cream of chicken soup; 1 tsp paprika; 1/2 tsp cayenne pepper; 1 tsp garlic powder; 1/4 cup sliced green onions (for garnish)

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If there’s one dish I go back to again and again for comfort and flavor, it’s this Spicy Southern Cheesy Chicken Spaghetti Casserole. It’s packed with creamy richness, just the right amount of heat, and tender chunks of chicken in every bite. The crispy baked cheese on top and the satisfying pasta base make this one of my favorite Southern-inspired meals.

Spicy Southern Cheesy Chicken Spaghetti Casserole

Why You’ll Love This Recipe

I love this casserole for so many reasons. First, it’s super easy to prepare. I can get everything mixed and into the oven in under 30 minutes, which is ideal on busy weeknights. The flavor is bold and comforting—the spices bring heat, the cheese adds creaminess, and the chicken makes it hearty enough for a full meal. It’s also incredibly flexible. Sometimes I toss in whatever veggies I have on hand or swap in a different pasta just for fun.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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)

Directions

I start by preheating my oven to 350°F (175°C) and greasing a large casserole dish so nothing sticks.
Then I cook the chicken in a large pot over medium heat, giving it about 6–7 minutes per side until it’s golden and fully cooked.
While the chicken cooks, I boil the spaghetti in salted water until al dente—usually about 8–10 minutes. I drain and set it aside.
In a large bowl, I shred the cooked chicken and combine it with the cooked spaghetti, cream of chicken soup, chopped bell peppers, all the spices, and half of the cheddar cheese.
Once everything’s mixed well, I transfer it to the prepared casserole dish and top it with the remaining cheese.
I bake it for 25–30 minutes until the top is golden and bubbly.
After baking, I let it rest for 5 minutes and then sprinkle chopped green onions on top just before serving.

Servings and timing

This recipe serves 8 generous portions, making it perfect for a family dinner or potluck. It takes about 15 minutes to prep and 30 minutes to bake, so in just 45 minutes I’ve got a full meal ready to go.

Variations

When I’m feeling adventurous, I love playing around with this base recipe. Sometimes I substitute the chicken with shrimp or turkey. If I want extra color and nutrition, I’ll throw in chopped spinach, mushrooms, or even roasted corn. I’ve also made this with penne and rotini when I didn’t have spaghetti on hand, and it works just as well.

storage/reheating

I keep any leftovers in an airtight container in the fridge for up to three days. When I’m ready to enjoy it again, I reheat it in the microwave in 1-minute intervals, stirring in between. If I have more time, I reheat it in the oven at 325°F for about 15–20 minutes. That way, the cheese gets melty and the edges crisp up again.

FAQs

Can I make this casserole ahead of time?

Absolutely. I often prep it the night before, cover it, and store it in the fridge. When I’m ready to bake, I just pop it in the oven as usual, adding 5–10 extra minutes to the bake time.

What type of cheese works best?

Sharp cheddar is my go-to because it balances the spices so well. But I’ve also used Monterey Jack or a mix of cheddar and mozzarella when I wanted something milder or gooier.

Is there a vegetarian version?

Yes! I swap out the chicken for sautéed mushrooms, zucchini, or even canned chickpeas. I also use cream of mushroom soup instead of chicken soup. It still turns out creamy and delicious.

Can I freeze this casserole?

Yes, I freeze the unbaked casserole in a freezer-safe dish wrapped tightly in foil. When I’m ready to cook it, I bake it straight from frozen at 350°F for about 45–50 minutes, covering it for the first half and uncovering it to brown the top.

How can I make it less spicy?

I just reduce or skip the cayenne pepper if I want a milder version. The paprika still gives it flavor without too much heat, and it’s still full of creamy, cheesy goodness.

Conclusion

Spicy Southern Cheesy Chicken Spaghetti Casserole is the kind of dish that brings people together. It’s hearty, flavorful, and packed with warmth—just what I want at the end of a long day or for a cozy Sunday dinner. Every time I serve this, I know I’m delivering comfort on a plate.