Description
A comforting and flavorful Spicy Southern Chicken Spaghetti Casserole that combines tender shredded chicken, sautéed bell peppers and onions, creamy soups, diced tomatoes with green chilies, and perfectly cooked spaghetti all topped with melted cheddar cheese and baked to golden perfection. This hearty casserole delivers a spicy kick with paprika and cayenne, making it a satisfying family-friendly meal perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, shredded
- 12 oz spaghetti, cooked and drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chilies
- 1 1/2 cups shredded cheddar cheese
Vegetables and Aromatics
- 1/2 cup chopped bell peppers (red or green)
- 1/2 cup chopped onion
Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
Others
- 2 tbsp butter
- Non-stick cooking spray
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick cooking spray and set it aside to ensure your casserole doesn’t stick during baking.
- Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add the chopped onions and bell peppers, cooking and stirring occasionally until they become tender and fragrant, about 5 minutes. This step builds the base flavor for the casserole.
- Combine Ingredients: In a large mixing bowl, add the shredded cooked chicken, sautéed onions and bell peppers, cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Mix everything well until all components are thoroughly incorporated.
- Add Spaghetti: Gently fold the cooked and drained spaghetti into the chicken and sauce mixture. Make sure the pasta is evenly coated to distribute the flavors throughout the casserole.
- Assemble Casserole: Transfer the combined mixture into the prepared baking dish, spreading it evenly. Sprinkle the shredded cheddar cheese evenly over the top to create a cheesy crust when baked.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese topping is bubbly and lightly golden brown, signaling that the casserole is heated through and ready to serve.
- Rest and Serve: Remove the casserole from the oven and allow it to stand for a few minutes. This helps the casserole set and makes it easier to serve.
Notes
- You can use rotisserie chicken for a quick shortcut if you don’t have cooked chicken on hand.
- Adjust the cayenne pepper to your preferred spice level or omit it for a milder dish.
- Feel free to add other vegetables like chopped jalapeños or mushrooms for extra flavor and texture.
- Use gluten-free spaghetti if you need a gluten-free version.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
