Spicy Southern Cheesy Chicken Spaghetti Casserole
A comforting casserole that combines cheesy goodness, shredded chicken, and spaghetti with a spicy kick, perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 3 cups cooked spaghetti Feel free to use whole wheat for a healthier option or gluten-free spaghetti.
- 2 cups cooked, shredded chicken Rotisserie chicken works perfectly for convenience.
- 1 cup diced bell peppers Choose colorful varieties for a festive touch.
- 1 cup diced onion Sweet onions bring a gentle flavor.
- 1 can (10.5 oz) cream of chicken soup You can make your own if you prefer a homemade meal.
- 1 cup shredded cheddar cheese Or use a combination with pepper jack for more heat.
- 1 cup milk Substitute with almond milk for a lactose-free version.
- 1 tablespoon hot sauce Adjust based on your spice tolerance.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- Fresh parsley For garnish, optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, add olive oil. Sauté diced bell peppers and onions until soft, about 5 minutes.
- In a mixing bowl, combine cooked spaghetti, shredded chicken, sautéed veggies, cream of chicken soup, milk, garlic powder, onion powder, hot sauce, and half of the shredded cheese. Stir until well coated.
- Add salt and pepper to taste.
- Transfer the mixture into a greased 9x13 inch casserole dish and spread evenly.
- Sprinkle the remaining cheese evenly over the top.
- Bake for 25-30 minutes, or until bubbly and cheese is melted and slightly browned.
- Let sit for 5 minutes before serving. Garnish with fresh parsley.
Notes
Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months.