Spicy Southern Chicken Spaghetti Casserole Recipe
This Irresistible Spicy Southern Chicken Spaghetti is a creamy, baked comfort dish featuring tender shredded chicken, al dente spaghetti, and a rich blend of cream of chicken soup, sour cream, and diced tomatoes with green chilies. Enhanced with sautéed peppers and onions, a blend of cheddar and Parmesan cheeses, and a crunchy topping of crushed butter crackers, this recipe offers a perfect balance of heat and creamy textures, making it a hearty and satisfying meal for the whole family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Southern American
Ingredients
Pasta and Protein
- 12 oz spaghetti noodles (cooked al dente)
- 2 cups cooked chicken breast, shredded
Dairy and Sauce
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
Vegetables and Seasonings
- 1 can (10 oz) diced tomatoes with green chilies
- ½ cup chopped green bell pepper
- ½ cup chopped onion
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (adjust to spice level)
- Salt and black pepper to taste
Topping and Garnish
- Crushed butter crackers or breadcrumbs
- Fresh parsley, chopped
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Cook the spaghetti noodles in salted boiling water until al dente, then drain and set aside to cool slightly.
- Sauté vegetables: In a skillet, melt butter over medium heat and sauté the chopped onion and green bell pepper until tender, about 5 minutes. Add garlic powder and stir to incorporate the flavor.
- Mix the sauce: In a large mixing bowl, combine the cream of chicken soup, sour cream, diced tomatoes with green chilies, paprika, and cayenne pepper. Season with salt and black pepper to taste. Fold in the sautéed vegetables thoroughly.
- Combine everything: Add the shredded cooked chicken and the cooked spaghetti noodles into the creamy sauce mixture. Gently mix until all ingredients are evenly coated with the sauce.
- Add cheese: Stir in half of the shredded cheddar and grated Parmesan cheese, mixing gently to distribute the cheese.
- Prepare for baking: Grease a 9×13-inch casserole dish. Transfer the combined mixture into the casserole dish, spreading it evenly.
- Top and bake: Sprinkle the remaining cheddar and Parmesan cheese over the top. Add a layer of crushed butter crackers or breadcrumbs to create a crunchy topping. Bake the casserole uncovered for 25 to 30 minutes or until the edges are bubbly and the top is golden brown.
- Serve: Remove the dish from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving warm to enjoy the full flavors and comforting texture.
Notes
- Adjust the cayenne pepper quantity to control the spiciness to your preference.
- For a crunchier topping, use buttered crackers instead of plain breadcrumbs.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain the crispy topping.
- This dish pairs well with a green salad or steamed vegetables for a complete meal.
- You can substitute cooked rotisserie chicken for convenience.
