Name: Irresistible Spicy Southern Cheesy Chicken Spaghetti Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 12 oz spaghetti, cooked and drained; 3 cups cooked chicken, shredded or chopped; 1 can (10.5 oz) cream of chicken soup; 1 can (10 oz) diced tomatoes with green chilies (like Rotel); 4 oz cream cheese; 1 cup sharp cheddar cheese, shredded; 1 cup Monterey Jack cheese, shredded; 1 small onion, diced; 2 cloves garlic, minced; 1 jalapeño, diced (optional); 1 tablespoon olive oil or butter; Salt and pepper to taste; 1/2 teaspoon paprika or cayenne pepper (optional, for extra spice)

Jump to Recipe·Leave a Review

This Irresistible Spicy Southern Cheesy Chicken Spaghetti Casserole is my go-to comfort food dish when I want something rich, hearty, and full of bold flavor. It’s loaded with tender chicken, gooey cheese, and a creamy, spicy sauce that ties everything together. Baked until bubbling and golden, it brings the perfect amount of southern flair to the dinner table—and it’s always a crowd-pleaser.

Why You’ll Love This Recipe

I love this casserole because it’s the kind of dish that brings everyone running to the table. The creamy texture, the layers of melty cheese, and that gentle Southern heat make every bite feel like a hug. It’s also incredibly easy to throw together, especially if I use leftover chicken or rotisserie. And since it bakes in one dish, cleanup is a breeze. It’s great for weeknight dinners, potlucks, or when I want to freeze something for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Spaghetti (cooked and drained)
Cooked chicken (shredded or chopped)
Cream of chicken soup
Diced tomatoes with green chilies (like Rotel)
Cream cheese
Sharp cheddar cheese (shredded)
Monterey Jack cheese (shredded)
Onion (diced)
Garlic (minced)
Jalapeño (optional, for extra heat)
Olive oil or butter
Salt and pepper
Paprika or cayenne pepper (for extra spice)

Directions

I start by cooking the spaghetti until al dente, then drain and set it aside.
In a skillet, I sauté the diced onion, garlic, and jalapeño in olive oil until softened and fragrant.
I stir in the cream of chicken soup, diced tomatoes with green chilies, and cream cheese, letting everything melt into a smooth, creamy sauce.
Next, I mix in the shredded chicken and cooked spaghetti, making sure everything is coated evenly. I season with salt, pepper, and a pinch of paprika or cayenne.
I transfer the mixture to a greased baking dish and top it with a generous layer of cheddar and Monterey Jack cheese.
I bake the casserole at 350°F (175°C) for 25–30 minutes, until bubbly and golden on top.
I let it cool slightly before serving—it’s even better when the cheese sets a little.

Servings and timing

This recipe makes about 6–8 servings.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I swap the chicken for cooked ground turkey or sausage for a different protein twist. If I want to sneak in more veggies, I stir in chopped spinach, mushrooms, or bell peppers before baking. For a milder version, I skip the jalapeño and use mild diced tomatoes. And when I really want to turn up the heat, I use pepper jack cheese and add hot sauce to the mix.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I use the microwave or oven at 325°F until warmed through. If the casserole seems a bit dry after storing, I stir in a splash of milk or chicken broth before reheating. It also freezes beautifully—I just wrap it tightly in foil and freeze it for up to 2 months.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it a day ahead and store it covered in the fridge. I just bake it fresh when I’m ready to eat, adding an extra 5–10 minutes of bake time if it’s coming straight from the fridge.

How spicy is this casserole?

It has a moderate kick thanks to the green chilies and optional jalapeño. I can easily adjust the spice level by using mild or hot ingredients based on my preference.

What’s the best cheese to use?

I love the combo of sharp cheddar and Monterey Jack for flavor and meltability. Pepper jack is great if I want a spicier cheese blend.

Can I use a different type of pasta?

Yes, I’ve used penne, rotini, and even fettuccine. I just make sure it’s cooked al dente so it doesn’t turn mushy during baking.

Can I freeze this casserole?

Absolutely. I freeze the fully assembled but unbaked casserole or leftovers in freezer-safe containers. When ready to enjoy, I thaw overnight in the fridge and bake or reheat as needed.

Conclusion

This Spicy Southern Cheesy Chicken Spaghetti Casserole is everything I want in a comfort dish—warm, cheesy, just the right amount of spice, and full of rich Southern flavor. It’s one of those recipes that never fails me, whether I’m feeding a hungry crowd or prepping meals for the week. With just a few simple ingredients and one baking dish, I get a satisfying, flavorful dinner that hits the spot every time.