Go Back
Spicy Southern Chicken Spaghetti Casserole is shown as the featured image, highlighting its cheesy, baked perfection.

Spicy Southern Chicken Spaghetti Casserole

This Spicy Southern Chicken Spaghetti Casserole is a comforting and flavorful dish with a delightful kick. It combines chicken, spaghetti, a creamy cheese sauce, and a blend of spices for an irresistible Southern-inspired meal. Perfect for a weeknight dinner or potluck gathering.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 1 lb spaghetti
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 8 oz cream cheese, softened
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Chopped fresh cilantro for garnish optional

Equipment

  • large pot
  • large skillet
  • 9x13-inch baking dish
  • mixing bowls
  • whisk
  • measuring cups and spoons
  • colander
  • Cheese grater
  • cutting board
  • knife

Method
 

  1. Cook the chicken breasts using your preferred method (boiling, baking, or poaching). Once cooked, shred or dice the chicken and set aside.
  2. Cook the spaghetti according to package directions until al dente. Drain well and set aside.
  3. In a large skillet, melt the butter over medium heat. Add the onion and bell peppers and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
  4. Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.
  5. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook until the sauce has thickened slightly, about 5 minutes.
  6. Stir in the cream of mushroom soup, cream of chicken soup, and diced tomatoes and green chilies. Mix well.
  7. Reduce heat to low. Add the softened cream cheese and stir until melted and smooth. Stir in 1 cup of cheddar cheese and 1/2 cup of Monterey Jack cheese until melted and smooth.
  8. Add the shredded chicken and cooked spaghetti to the sauce. Toss to coat everything evenly.
  9. Pour the mixture into a greased 9x13 inch baking dish. Top with the remaining cheddar cheese and Monterey Jack cheese.
  10. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  11. Let the casserole rest for 10 minutes before serving. Garnish with chopped fresh cilantro, if desired.

Notes

For best results, shred your own cheese from a block rather than using pre-shredded cheese. Adjust the amount of cayenne pepper to control the level of spiciness. Casserole can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.