Description
This Spicy Southern Chicken Spaghetti Casserole is a comforting and flavorful baked pasta dish featuring shredded chicken, sautéed bell peppers and onions, creamy soups, and a blend of spices including cayenne pepper for a spicy kick. Coated in a cheesy sauce and baked until bubbly and golden, it makes a perfect hearty meal for gatherings or family dinners.
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
- 1/2 cup chopped bell peppers (red or green)
- 1/2 cup chopped onion
- 2 tbsp butter
- Non-stick cooking spray
Spices
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick cooking spray to prevent sticking and set it aside for later use.
- Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add the chopped onions and bell peppers and sauté until tender, approximately 5 minutes, which will soften the vegetables and bring out their natural sweetness.
- 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 thoroughly until all components are well incorporated into a creamy mixture.
- Add Spaghetti: Gently fold in the cooked and drained spaghetti to the chicken and sauce mixture to ensure the pasta is evenly coated without breaking the noodles.
- Assemble Casserole: Transfer the entire mixture into the prepared baking dish, spreading it evenly. Sprinkle the shredded cheddar cheese evenly over the top to create a flavorful cheesy crust during baking.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes until the cheese is bubbly and lightly golden brown, indicating the casserole is hot and cooked through.
- Rest and Serve: Remove the casserole from the oven and allow it to rest for a few minutes to set before serving. This makes it easier to portion and enhances flavors.
Notes
- Use cooked chicken leftovers or rotisserie chicken to save time.
- You can substitute the cream of mushroom and cream of chicken soups with homemade white sauce for a fresher version.
- Adjust cayenne pepper quantity depending on your spice tolerance.
- This casserole can be assembled ahead of time and refrigerated before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
