Get ready to fall in love with this Spicy Southern Chicken Spaghetti Casserole, a comforting and flavorful dish perfect for weeknight dinners or potlucks. This recipe offers a fantastic way to transform everyday chicken and spaghetti into a crowd-pleasing meal that’s both easy to make and incredibly satisfying.
Key Ingredients for Spicy Southern Chicken Spaghetti Casserole
- 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 (16 ounce) package spaghetti, cooked according to package directions and drained
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup milk
- 1/2 cup sour cream
- 1/4 cup chopped pimento peppers (optional, for extra Southern flair)
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (adjust to your spice preference)
- Salt and freshly ground black pepper to taste
- 1 cup shredded cheddar cheese or a cheddar-Monterey Jack blend
- 1/4 cup crushed buttery crackers or panko breadcrumbs (for topping)
How to Make Spicy Southern Chicken Spaghetti Casserole
This Spicy Southern Chicken Spaghetti Casserole is a true comfort food champion, boasting a delightful balance of creamy, cheesy, and savory flavors with just a hint of spice. It’s incredibly simple to prepare, making it ideal for busy evenings, and delivers a deeply satisfying, richly textured meal that will have everyone asking for seconds. You can expect to spend about 15 minutes in active preparation, with an additional 25-30 minutes for baking.
Step-by-Step Instructions
- Preheat Your Oven and Prepare Your Casserole Dish: Begin by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter. This simple step prevents sticking and ensures your casserole slides out beautifully when it’s time to serve.
- Cook and Shred Your Chicken: If you haven’t already, cook your chicken breasts or thighs until they are thoroughly cooked through. You can boil, bake, or pan-fry them. Once cooked, allow the chicken to cool slightly, then shred it using two forks or by placing it in a stand mixer with the paddle attachment. This shredding process ensures the chicken integrates seamlessly into the creamy sauce.
- Prepare the Spaghetti: Cook your spaghetti according to the package instructions until it reaches al dente. Be sure not to overcook it, as it will continue to cook in the casserole. Drain the spaghetti thoroughly and set it aside.
- Combine the Creamy Sauce Base: In a large mixing bowl, combine the condensed cream of mushroom soup and the condensed cream of chicken soup. Add the milk and sour cream to the bowls, stirring until you have a smooth, homogenous mixture. These soups form the luscious, creamy foundation of our casserole.
- Incorporate the Flavorful Add-ins: To the soup mixture, add the shredded cooked chicken, drained spaghetti, chopped pimento peppers (if using), chopped fresh parsley, garlic powder, onion powder, and cayenne pepper. Stir everything together gently but thoroughly, ensuring all components are well-coated with the creamy sauce.
- Season and Taste: Now it’s time to season. Add salt and freshly ground black pepper to the mixture. Taste a small spoonful of the mixture and adjust the seasonings as needed. Remember, the canned soups and cheese will add saltiness, so season judiciously.
- Assemble the Casserole: Pour the entire mixture into your prepared baking dish, spreading it evenly. Make sure the spaghetti and chicken are distributed throughout the dish.
- Add the Cheesy Topping: Sprinkle the shredded cheddar cheese (or your cheese blend) evenly over the top of the spaghetti mixture. For an extra crispy topping, you can mix the crushed buttery crackers or panko breadcrumbs with a tablespoon of melted butter before sprinkling them over the cheese.
- Bake to Perfection: Place the baking dish in the preheated oven. Bake for about 25-30 minutes, or until the casserole is hot, bubbly around the edges, and the cheese on top is melted and lightly golden brown.
- Rest and Serve: Once baked, carefully remove the casserole from the oven. Let it rest for about 5-10 minutes before serving. This resting period allows the flavors to meld and the casserole to set slightly, making it easier to spoon out. Garnish with a little extra fresh parsley if desired.
Why You’ll Love This Spicy Southern Chicken Spaghetti Casserole
You’ll absolutely adore this Spicy Southern Chicken Spaghetti Casserole for its ultimate comfort food appeal, delivering a luxuriously creamy texture that’s perfectly complemented by tender chicken and al dente spaghetti. Making this dish at home is a fantastic cost-saving option, allowing you to create a hearty meal that rivals restaurant versions for a fraction of the price, transforming simple pantry staples into something truly extraordinary. The customizable heat from the cayenne pepper, the savory depth from the condensed soups, and the optional pop of pimento deliver big flavors that make it incredibly special and a step above a basic chicken spaghetti.
It’s a dish that evokes warmth and satisfaction, and when you compare it to a simpler, unspiced version, you’ll notice the extra layer of excitement and Southern charm. So, gather your ingredients and dive into making this delicious Spicy Southern Chicken Spaghetti Casserole – we promise it will become a new family favorite!
Storing and Reheating Tips
This Spicy Southern Chicken Spaghetti Casserole stores beautifully, making it perfect for meal prep or enjoying leftovers. Once the casserole has cooled to room temperature, cover it tightly with plastic wrap or transfer it to an airtight container. It can be refrigerated for up to 3-4 days.
When you’re ready to reheat, you have a few options:
- Oven Reheating: For the best texture, reheat individual portions or the entire casserole in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You may want to loosely tent it with foil to prevent the top from getting too dark.
- Microwave Reheating: For a quicker option, reheat individual servings in the microwave on 50% power in 30-second intervals until hot. Be aware that the texture may be slightly softer than oven-reheated.
- Freezing: To freeze, cool the casserole completely and portion it into freezer-safe containers or wrap individual servings tightly. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating using the oven method.
Final Thoughts
This Spicy Southern Chicken Spaghetti Casserole is the epitome of comforting, flavorful home cooking, offering a delightful blend of creamy, cheesy goodness with a subtle kick. Don’t hesitate to try this incredibly satisfying recipe; it’s a straightforward and rewarding meal that’s sure to become a cherished favorite in your recipe collection.
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
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Spicy Southern Chicken Spaghetti Casserole
Ingredients
Equipment
Method
- Begin by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter. This simple step prevents sticking and ensures your casserole slides out beautifully when it’s time to serve.
- If you haven’t already, cook your chicken breasts or thighs until they are thoroughly cooked through. You can boil, bake, or pan-fry them. Once cooked, allow the chicken to cool slightly, then shred it using two forks or by placing it in a stand mixer with the paddle attachment. This shredding process ensures the chicken integrates seamlessly into the creamy sauce.1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
- Cook your spaghetti according to the package instructions until it reaches al dente. Be sure not to overcook it, as it will continue to cook in the casserole. Drain the spaghetti thoroughly and set it aside.1 (16 ounce) package spaghetti, cooked according to package directions and drained
- In a large mixing bowl, combine the condensed cream of mushroom soup and the condensed cream of chicken soup. Add the milk and sour cream to the bowls, stirring until you have a smooth, homogenous mixture. These soups form the luscious, creamy foundation of our casserole.1 (10.5 ounce) can condensed cream of mushroom soup, 1 (10.5 ounce) can condensed cream of chicken soup, 1 cup milk, 1/2 cup sour cream
- To the soup mixture, add the shredded cooked chicken, drained spaghetti, chopped pimento peppers (if using), chopped fresh parsley, garlic powder, onion powder, and cayenne pepper. Stir everything together gently but thoroughly, ensuring all components are well-coated with the creamy sauce.1 pound boneless, skinless chicken breasts or thighs, cooked and shredded, 1 (16 ounce) package spaghetti, cooked according to package directions and drained, 1/4 cup chopped pimento peppers (optional, for extra Southern flair), 1/4 cup chopped fresh parsley, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper (adjust to your spice preference)
- Now it’s time to season. Add salt and freshly ground black pepper to the mixture. Taste a small spoonful of the mixture and adjust the seasonings as needed. Remember, the canned soups and cheese will add saltiness, so season judiciously.to taste Salt and freshly ground black pepper
- Pour the entire mixture into your prepared baking dish, spreading it evenly. Make sure the spaghetti and chicken are distributed throughout the dish.
- Sprinkle the shredded cheddar cheese (or your cheese blend) evenly over the top of the spaghetti mixture. For an extra crispy topping, you can mix the crushed buttery crackers or panko breadcrumbs with a tablespoon of melted butter before sprinkling them over the cheese.1 cup shredded cheddar cheese or a cheddar-Monterey Jack blend, 1/4 cup crushed buttery crackers or panko breadcrumbs (for topping)
- Place the baking dish in the preheated oven. Bake for about 25-30 minutes, or until the casserole is hot, bubbly around the edges, and the cheese on top is melted and lightly golden brown.
- Once baked, carefully remove the casserole from the oven. Let it rest for about 5-10 minutes before serving. This resting period allows the flavors to meld and the casserole to set slightly, making it easier to spoon out. Garnish with a little extra fresh parsley if desired.