Every year during Easter, our whole family gathers at my daughter’s home. The children tumble across the backyard, playing tag with their cousins, while the grown-ups shuffle around the kitchen, catching up on stories and laughing over coffee.
For me, food has always been the heart of these gatherings. I love watching my grandchildren’s faces light up when a bubbling casserole is pulled from the oven, filling the house with comforting aromas.
One particular Easter, I decided to bring something new—something hearty, rich, and just a little bit spicy. That’s how this Spicy Southern Cheesy Chicken Spaghetti Casserole became a tradition at our table. I still remember my youngest grandson peeking into the oven and asking, “Grandma, is that mac and cheese?” When he tasted it, he declared it was “better than mac and cheese” because of the chicken and all that melted cheese. That kind of praise will make any cook’s heart sing.
It’s a dish that’s as Southern as sweet tea—warm, bold, and meant for sharing. The creamy spaghetti, tender chicken, crunchy bell peppers, and sharp cheddar cheese bake together into something truly comforting. And the little kick of cayenne gives it a personality of its own. Today, I’ll walk you through how I make it, and I promise, it’s easier than it looks.
Short Description
This Spicy Southern Cheesy Chicken Spaghetti Casserole is a hearty comfort dish with tender chicken, creamy sauce, bell peppers, and gooey cheddar cheese. Perfect for family dinners and festive gatherings.
Key Ingredients
- 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
- ½ tsp cayenne pepper
- 1 tsp garlic powder
- ¼ cup green onions, sliced
Tools Needed
- Large pot for boiling pasta
- Skillet for cooking chicken
- Sharp knife and cutting board
- Large mixing bowl
- 9×13-inch casserole dish
- Cheese grater
Cooking Instructions
Step 1: Preheat the oven
Set oven to 350°F (175°C) and lightly grease a large casserole dish.
Step 2: Cook the chicken
Heat a skillet over medium heat. Cook chicken breasts for 6–7 minutes per side until golden and fully cooked. Shred into bite-sized pieces.
Step 3: Cook the spaghetti
Bring salted water to a boil. Cook spaghetti until al dente, about 8–10 minutes. Drain and set aside.
Step 4: Mix the casserole filling
In a large bowl, combine shredded chicken, cooked spaghetti, cream of chicken soup, bell peppers, paprika, cayenne, garlic powder, and half the cheddar cheese. Mix until evenly coated.
Step 5: Assemble the casserole
Transfer mixture into prepared dish. Sprinkle the remaining cheese evenly on top.
Step 6: Bake
Bake uncovered for 25–30 minutes until bubbly and golden brown.
Step 7: Rest and garnish
Allow casserole to rest for 5 minutes. Sprinkle with green onions before serving.
Troubleshooting tip: If the casserole looks too dry before baking, stir in ¼ cup of milk or chicken broth.
Why You’ll Love This Recipe
Comforting and hearty: A true family-style Southern dish that fills both belly and heart.
Perfect balance: Creamy, cheesy richness with just enough spice to keep things interesting.
Crowd-pleaser: A big casserole dish that feeds a family or makes for easy potluck sharing.
Simple ingredients: Pantry staples and everyday items make this dish accessible.
Make-ahead friendly: Assemble ahead, refrigerate, and bake when needed.
Mistakes to Avoid & Solutions
Overcooking the pasta: Spaghetti should be al dente, or it will turn mushy after baking. Solution: check pasta 2 minutes before package time.
Skipping seasoning on chicken: Unseasoned chicken can make the casserole bland. Always season before cooking.
Not draining spinach or peppers well: Excess moisture can make the casserole watery. Pat vegetables dry before adding.
Too much cayenne: It can overpower. Start with ½ tsp and adjust to taste.
Baking uncovered for too long: This can dry the casserole. Solution: cover loosely with foil if top browns too quickly.
Serving and Pairing Suggestions
Serve warm with a crisp garden salad.
Pair with cornbread or garlic toast for a Southern touch.
For drinks, sweet iced tea or a light white wine complements beautifully.
Perfect as a family-style centerpiece for holidays or Sunday suppers.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days.
To reheat: bake covered at 300°F for 15–20 minutes until warmed through.
Microwave individual portions with a splash of milk for creaminess.
Freeze unbaked casserole (wrapped tightly in foil) for up to 2 months. Thaw in fridge overnight before baking.
FAQs
1. Can I use rotisserie chicken instead of cooking chicken breasts?
Yes, it’s a great shortcut. Just shred and use in place of cooked chicken.
2. Can I make this casserole less spicy?
Absolutely. Reduce or omit the cayenne pepper for a milder version.
3. What cheese works best besides cheddar?
Monterey Jack, Colby, or a cheddar blend add a slightly different flavor.
4. Can I prepare this a day ahead?
Yes, assemble the casserole, cover, and refrigerate. Bake when ready to serve.
5. How do I prevent the casserole from drying out?
Add ¼ cup milk or broth to the mixture before baking if it seems too thick.
Tips & Tricks
Use freshly shredded cheese for the best melt—it’s creamier than pre-shredded.
Add a pinch of smoked paprika for a deeper Southern flavor.
Toss spaghetti with a little olive oil before mixing to prevent clumping.
For extra richness, stir in 2 tbsp cream cheese to the filling.
Let casserole rest before slicing—it holds together better.
Recipe Variations
Tex-Mex Style: Add ½ cup diced green chilies and swap cheddar for pepper jack cheese.
Veggie Boost: Stir in sautéed mushrooms, zucchini, or spinach for added nutrients.
Creamier Version: Replace half the soup with sour cream for extra tang.
Seafood Twist: Substitute chicken with cooked shrimp or crawfish for a Cajun spin.
Kid-Friendly: Leave out cayenne and use mild cheddar for a less spicy option.
Final Thoughts
This casserole isn’t just a recipe; it’s a memory keeper. Each bite brings me back to those bustling family Easter gatherings, where kids laughed until they were red in the face and the dining table stretched to fit everyone. Cooking it reminds me of the beauty of slowing down, layering simple ingredients, and watching them transform into something that brings people together.
This dish has enough personality to stand alone yet pairs so well with other favorites. It’s hearty, a little playful with its spice, and deeply satisfying. Most importantly, it carries that Southern spirit of generosity and comfort, making everyone feel at home the moment the first slice is served.
Spicy Southern Cheesy Chicken Spaghetti Casserole
Ingredients
- 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
- ½ tsp cayenne pepper
- 1 tsp garlic powder
- ¼ cup green onions sliced
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a large casserole dish.
- Cook the chicken in a skillet over medium heat, 6–7 minutes per side until golden and cooked through. Shred into bite-sized pieces.
- Boil salted water and cook spaghetti until al dente, about 8–10 minutes. Drain and set aside.
- In a large bowl, mix shredded chicken, spaghetti, cream of chicken soup, bell peppers, paprika, cayenne, garlic powder, and half the cheddar cheese until evenly coated.
- Transfer mixture into the prepared dish and top with the remaining cheese.
- Bake uncovered for 25–30 minutes, until bubbly and golden brown.
- Let rest 5 minutes before sprinkling with green onions and serving.
