Creamy, cheesy, and a little spicy, this Southern chicken spaghetti casserole is comfort in a pan. Rotisserie chicken, spaghetti, and a zesty ranch-style sauce with diced tomatoes and chiles bake under a bubbling cheddar top. It’s budget-friendly, make-ahead, and teen-approved. Trust me, you’re going to love this.
Why You’ll Love This Recipe
- Easy cheap dinner idea, ready in about 40 minutes
- Family food that feeds a crowd
- Great for summer dinners and potlucks
- 90s dinner vibes with a spicy upgrade
- Meal prep and freezer friendly
Ingredients (names only + purpose)
Full measurements in the recipe card.
- Spaghetti, cooked al dente so it won’t go mushy
- Shredded cooked chicken, rotisserie works for speed
- Diced tomatoes with green chiles (Rotel), heat and tang
- Cream of chicken soup or homemade white sauce, creamy base
- Cream cheese, extra silky body
- Chicken broth, loosens the sauce
- Cheddar cheese, sharp melt on top and in sauce
- Onion and red bell pepper, sweet savory balance
- Garlic, depth
- Cajun seasoning + chili powder + paprika + red pepper flakes, Southern spice
- Butter + olive oil, sauté and richness
- Crushed Ritz or plain breadcrumbs, crunchy topping
- Salt and black pepper, to taste
Tip: For milder heat, swap Rotel for plain diced tomatoes and skip red pepper flakes.
How to Make the Recipe
- Cook pasta
Boil spaghetti in salted water to just al dente. Drain and toss with a little olive oil. - Sauté aromatics
In butter and oil, soften onion and bell pepper 5 minutes. Stir in garlic 30 seconds. - Make the spicy cream sauce
Add cream cheese, soup, broth, Rotel, and spices. Stir until smooth and steamy. Fold in 1 cup cheddar. - Combine
Mix spaghetti and chicken into the sauce until evenly coated. - Top and bake
Transfer to a greased 9×13. Sprinkle remaining cheddar and breadcrumbs. Bake at 375°F for 18 to 22 minutes until bubbly and golden. - Rest and serve
Rest 5 minutes so it sets. Scoop big squares and enjoy.
Pro Tips
- Salt the pasta water well for flavor from the start
- Keep pasta slightly underdone; it finishes in the oven
- Use a wide pan for the sauce so it reduces fast
- For extra crunch, toast crumbs in a dry skillet first
How to Serve
- Garlic bread and a green salad
- Roasted broccoli or corn on the cob
- For teens: serve with potato wedges and ranch
Make Ahead & Storage
- Make ahead: Assemble up to 24 hours; cover and refrigerate. Add 5–8 minutes to bake time.
- Freeze: Wrap unbaked casserole up to 2 months. Thaw overnight, then bake.
- Leftovers: Refrigerate 4 days.
- Reheat: 300°F oven, covered, 12–15 minutes; or microwave with a splash of broth.
FAQs
Can I make it without canned soup?
Yes. Use 2 tbsp butter + 2 tbsp flour + 1½ cups chicken broth + ½ cup milk to make a quick white sauce.
Too spicy for kids?
Use mild diced tomatoes, reduce Cajun seasoning, and skip red pepper flakes.
Can I use penne instead of spaghetti?
Yes. Any tube pasta works; keep it al dente.
Gluten-free option?
Use GF spaghetti and a gluten-free cream soup or homemade white sauce.
The full ingredient list with measurements is in the recipe card below.
Quick Swap Table
| Need | Swap |
|---|---|
| Rotisserie chicken | Leftover baked or poached chicken |
| Cheddar | Colby-Jack or Monterey Jack |
| Breadcrumbs | Crushed Ritz or plain cornflakes |
| More heat | Add diced jalapeños or extra Cajun seasoning |
Spicy Southern Chicken Spaghetti Casserole
Creamy, cheesy baked chicken spaghetti with a Southern kick. Made with rotisserie chicken, zesty tomatoes and green chiles, and topped with golden cheddar. A family-friendly, budget-smart dinner that’s pure comfort food.
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil, divided
- 1 tbsp butter
- 1 cup diced onion
- 1 cup diced red bell pepper
- 3 cloves garlic, minced
- 8 oz cream cheese, cubed and softened
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chiles (Rotel), undrained
- 1 cup chicken broth
- 2 cups shredded cheddar cheese, divided
- 3 cups shredded cooked chicken
- 1.5 tsp Cajun seasoning
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes, optional
- 1/2 cup breadcrumbs or crushed Ritz
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
Equipment
- Large pot For boiling spaghetti
- Large skillet For sauce
- 9×13 baking dish
- Mixing spoon
- Cheese grater If shredding cheddar fresh
Method
- Preheat oven to 375°F. Grease a 9×13 baking dish.
- Cook spaghetti in salted water to al dente. Drain and toss with 1 tbsp oil.
- In a skillet, heat remaining oil and butter. Sauté onion and pepper 5 minutes. Add garlic and cook 30 seconds.
- Stir in cream cheese, cream of chicken soup, Rotel, broth, Cajun seasoning, chili powder, smoked paprika, red pepper flakes, salt, and black pepper. Cook until smooth. Stir in 1 cup cheddar.
- Fold in spaghetti and shredded chicken. Spread into prepared dish.
- Top with remaining cheddar and breadcrumbs.
- Bake 18–22 minutes until bubbling and golden. Rest 5 minutes before serving.
Nutrition
Calories: 520kcalCarbohydrates: 43gProtein: 34gFat: 23gSaturated Fat: 10gCholesterol: 130mgSodium: 940mgPotassium: 560mgFiber: 3gSugar: 6gVitamin A: 600IUVitamin C: 20mgCalcium: 280mgIron: 2.5mg
Notes
For a lighter sauce, replace half the cream cheese with Greek yogurt after removing from heat. Double the recipe to make two casseroles and freeze one unbaked for later.
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