Spicy Southern Cheesy Chicken Spaghetti Casserole

Why You’ll Love This Recipe

I love how this casserole delivers big flavor without a lot of fuss. The creamy sauce made from chicken soup and Rotel blends perfectly with melty cheeses and smoky spices. It’s hearty enough for dinner and reheats like a dream. I often make it ahead for weeknights or gatherings, and it’s always a hit with anyone who enjoys a little kick in their comfort food.

Ingredients

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

• 12 oz spaghetti, cooked al dente

• 2 cups cooked chicken (shredded or diced)

• 10.5 oz can cream of chicken soup

• 10 oz can Rotel tomatoes with green chilies

• 1 cup chicken broth

• 1 small onion, diced

• 1 small bell pepper, diced

• 1 jalapeño, finely chopped (optional)

• 1 tsp garlic powder

• 1 tsp smoked paprika

• ½ tsp cayenne pepper (optional, to taste)

• 2 cups shredded cheddar cheese (divided)

• 1 cup shredded Monterey Jack or Pepper Jack cheese

• 2 tbsp olive oil

• Salt and pepper, to taste

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.

2. In a skillet, I heat the olive oil and sauté the onion, bell pepper, and jalapeño until soft.

3. In a large bowl, I mix the cream of chicken soup, Rotel, chicken broth, garlic powder, smoked paprika, cayenne, and 1½ cups of cheddar cheese.

4. I stir in the cooked spaghetti and chicken, then fold in the sautéed veggies until everything is evenly coated.

5. I transfer the mixture to the casserole dish and top it with the remaining cheddar and Monterey Jack cheese.

6. I bake it for 30 minutes until the casserole is bubbly and the top is golden and melty.

Servings and timing

This recipe makes 8 servings.

• Prep time: 20 minutes

• Cook time: 30 minutes

• Total time: 50 minutes

Variations

• I swap Monterey Jack for Pepper Jack when I want more heat.

• Sometimes I use rotisserie chicken to save time.

• For a smoky twist, I stir in a spoonful of chipotle in adobo sauce.

• I’ve even added black beans or corn to make it a bit heartier.

• To make it vegetarian, I substitute the chicken with sautéed mushrooms or beans and use vegetable broth.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I cover the casserole with foil and bake at 350°F for 15–20 minutes, or microwave individual servings for 1–2 minutes until hot.
For freezing, I divide it into portions, wrap tightly, and freeze for up to 2 months. It reheats beautifully from frozen—just add a few extra minutes to the bake time.

FAQs

Can I use a different pasta instead of spaghetti?

Yes, I’ve made this with linguine, fettuccine, and even penne. Just be sure to cook the pasta al dente so it doesn’t get mushy.

Is this casserole very spicy?

The heat is adjustable. I control the spice by reducing or skipping the cayenne and jalapeño, or boosting it with Pepper Jack and extra cayenne.

Can I make this casserole ahead of time?

Absolutely. I assemble everything up to a day in advance and refrigerate it until ready to bake. It’s perfect for meal prep.

What can I use instead of Rotel?

If I don’t have Rotel, I mix a can of diced tomatoes with a small can of green chilies. It works just as well.

Can I make this gluten-free?

Yes, I use gluten-free spaghetti and a gluten-free cream of chicken soup to make it work for a gluten-free diet.

Conclusion

This Spicy Southern Cheesy Chicken Spaghetti Casserole brings bold flavor, creamy texture, and just the right amount of heat. I love how it transforms simple pantry ingredients into a dish that feels like home with a spicy twist. Whether I’m feeding a family or stocking the freezer, this recipe always delivers satisfying results.