Craving a dish that’s quick to make, surprisingly healthy, and bursting with Southern flavor? Look no further than Spicy Southern Chicken Spaghetti Casserole. It’s the ultimate comfort food revamped for today’s busy lives, and trust me, it’s a winner – even my picky eaters devour it!
Why You Will Love This Recipe
This isn’t your grandma’s heavy, gloppy spaghetti casserole. This Spicy Southern Chicken Spaghetti Casserole is lighter, brighter, and packs a delicious kick. The combination of juicy chicken, perfectly cooked spaghetti, creamy sauce, and just the right amount of spice results in a dish that’s both comforting and exciting. It’s also incredibly versatile; adjust the spice level to your liking and customize with your favorite veggies. Cleanup is a breeze too, making it perfect for weeknight dinners.
My earliest memory linked to this dish comes from spending summers at my grandmother’s in Georgia. While her version was much milder, she loved making spaghetti casserole for all the grandkids. I’ve taken her classic and kicked it up a notch with some Southern spices. Every time I make Spicy Southern Chicken Spaghetti Casserole, I’m reminded of laughter-filled evenings on her porch, the scent of honeysuckle in the air, and the feeling of being surrounded by family.
Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp paprika
For the Sauce:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (10 oz) can diced tomatoes and green chiles (like Rotel), undrained
- 1 (10.75 oz) can condensed cream of mushroom soup
- 1 (8 oz) package cream cheese, softened
- 1 cup chicken broth
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
For the Spaghetti:
- 1 lb spaghetti
- 8 oz cheddar cheese shredded
Step-by-Step Instructions for Making the Recipe
- Cook the Chicken: Preheat oven to 375°F (190°C). Drizzle chicken breasts with olive oil. Season with salt, pepper, garlic powder, and paprika. Bake for 20-25 minutes, or until cooked through. Shred or cube the chicken.
- Cook the Spaghetti: While the chicken is baking, cook the spaghetti according to package directions. Drain well.
- Sauté Vegetables: While the pasta’s cooking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and bell pepper; cook for another 3 minutes.
- Make the Sauce: Stir in diced tomatoes and green chiles, cream of mushroom soup, cream cheese, chicken broth, chili powder, cumin, cayenne pepper (if using), and black pepper. Heat until a uniform color, mixing thoroughly. Simmer for 5 minutes, stirring to ensure cream cheese is fully melted.
- Combine Ingredients: In a large bowl, combine the cooked spaghetti, and most of the shredded cheddar cheese.
- Assemble the Casserole: Pour the spaghetti mixture into prepared baking dish. Top with the remaining cheddar cheese.
- Bake: Place in preheated oven and bake for 20-25 minutes, or until cheese is melted and slightly bubbly. Serve immediately, garnished with extra cilantro, if desired.
Spicy Southern Chicken Spaghetti Casserole
Ingredients
Method
- Preheat oven to 375°F (190°C). Drizzle chicken breasts with olive oil. Season with salt, pepper, garlic powder, and paprika. Bake for 20-25 minutes, or until cooked through. Shred or cube the chicken.1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/4 tsp paprika
- While the chicken is baking, cook the spaghetti according to package directions. Drain well.1 lb spaghetti
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and bell pepper; cook for another 3 minutes.1 tbsp olive oil, 1 medium onion, chopped, 2 cloves garlic, minced, 1 red bell pepper, chopped
- Stir in diced tomatoes and green chiles, cream of mushroom soup, cream cheese, chicken broth, chili powder, cumin, cayenne pepper (if using), and black pepper. Simmer for 5 minutes, stirring to ensure cream cheese is fully melted.10 oz diced tomatoes and green chiles (like Rotel), undrained, 10.75 oz condensed cream of mushroom soup, 8 oz cream cheese, softened, 1 cup chicken broth, 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp cayenne pepper (optional, for extra heat), 1/4 tsp black pepper
- Combine the cooked spaghetti, chicken and sauce.1 lb spaghetti, 1.5 lbs boneless, skinless chicken breasts
- In a large bowl, combine the cooked spaghetti, and most of the shredded cheddar cheese.1 lb spaghetti, 8 oz shredded cheddar cheese
- Pour the spaghetti mixture into prepared baking dish. Top with the remaining cheddar cheese1 lb spaghetti, 8 oz shredded cheddar cheese
- Bake Place in preheated oven and bake for 20-25 minutes, or until cheese is melted and slightly bubbly. Serve immediately, garnished with extra cilantro, if desired.1/4 cup chopped fresh cilantro, 8 oz shredded cheddar cheese
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