Description
This Spicy Southern Chicken Spaghetti Casserole is a comforting and flavorful dish featuring tender shredded chicken, sautéed vegetables, and a creamy, cheesy sauce with a kick of cayenne and smoked paprika. It’s baked to bubbly, golden perfection, making it a perfect hearty meal for family dinners or gatherings.
Ingredients
Scale
Pasta
- 12 ounces of spaghetti
Vegetables & Aromatics
- 1 cup diced onion
- 1 cup diced green bell pepper
- 2 cloves garlic, minced
Protein
- 2 cups cooked and shredded chicken breast
Spices
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
Liquids & Soups
- 1 tablespoon olive oil
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10.5 ounces) Rotel tomatoes with green chilies, drained
- 1 cup chicken broth
Cheese
- 2 cups shredded cheddar cheese (divided)
- 1/2 cup grated Parmesan cheese
Seasonings & Garnish
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Spaghetti: Boil the spaghetti according to the package instructions until al dente. Drain well and set aside.
- Sauté Vegetables: In a large skillet over medium heat, warm the olive oil. Add diced onion and green bell pepper, sautéing until soft and fragrant, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for another minute, stirring frequently to avoid burning.
- Incorporate Chicken and Spices: Add the cooked shredded chicken to the skillet along with paprika, cayenne pepper, and smoked paprika. Cook for 2 minutes, stirring to evenly distribute the spices throughout the mixture.
- Add Soups and Broth: Pour in the cream of mushroom soup, drained Rotel tomatoes, and chicken broth. Stir thoroughly to combine all ingredients into a creamy mixture.
- Mix in Cheese and Seasonings: Incorporate 1 1/2 cups of shredded cheddar cheese and all the Parmesan cheese, stirring until the cheeses melt and the sauce becomes creamy. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked spaghetti to the skillet and toss until all noodles are well coated with the cheesy, spicy sauce.
- Transfer to Baking Dish: Pour the spaghetti mixture into the prepared 9×13-inch baking dish, spreading it out evenly.
- Add Cheese Topping: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese on top is melted, bubbly, and golden brown.
- Rest and Serve: Remove the casserole from the oven and let it rest for a few minutes to set. Garnish with chopped fresh parsley if desired, then serve warm.
Notes
- For extra heat, increase the cayenne pepper slightly or add a dash of hot sauce.
- You can substitute cream of mushroom soup with cream of chicken soup for a slightly different flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- If gluten-free pasta is used, this recipe can be adapted for gluten-sensitive diets.
- Using freshly shredded cheese rather than pre-shredded gives the best melting results and flavor.
