Description
A comforting and spicy Southern-style chicken spaghetti casserole that combines tender cooked chicken, sautéed peppers and onions, creamy soups, diced tomatoes with green chilies, and cheddar cheese baked to bubbly, golden perfection. This easy-to-make casserole is perfect for a hearty family dinner with a flavorful kick of Southern spices.
Ingredients
Scale
Chicken and Pasta
- 2 cups cooked chicken, shredded
- 12 oz spaghetti, cooked and drained
Vegetables
- 1/2 cup chopped bell peppers (red or green)
- 1/2 cup chopped onion
Condiments and Seasonings
- 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 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
Other
- 1 1/2 cups shredded cheddar cheese
- 2 tbsp butter
- Non-stick cooking spray
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray and set it aside to use later.
- Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add the chopped onions and bell peppers and sauté them until tender, about 5 minutes, stirring occasionally to prevent burning.
- Combine Ingredients: In a large mixing bowl, combine 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 evenly blended.
- Add Pasta: Gently fold the cooked and drained spaghetti into the mixture, ensuring the pasta is well coated with the sauce and chicken mixture without breaking the noodles.
- Assemble Casserole: Transfer the combined mixture into the prepared baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, until the cheese is bubbly and lightly golden brown on top.
- Rest and Serve: Remove the casserole from the oven and let it stand for a few minutes to set before serving. This helps the casserole hold together when portioned.
Notes
- For a milder version, reduce or omit the cayenne pepper.
- You can use rotisserie chicken as a convenient shortcut for the cooked chicken.
- If you prefer a thicker casserole, drain the diced tomatoes slightly before adding.
- Feel free to substitute the cheddar cheese with pepper jack for extra spice or mozzarella for a milder melt.
- This casserole can be prepared a day ahead; just assemble it and refrigerate, then bake when ready.
- Leftovers refrigerate well and can be reheated in the oven or microwave.
