There is a moment in every Southern kitchen when the house goes quiet and the oven door swings open. The smell of creamy sauce, melted cheese, and a little heat fills the air. This Homemade Southern Chicken Spaghetti Casserole Recipe | Spicy and Irresistible is that moment. It is Sunday supper comfort with a bold kick. The kind of dish that brings people to the table fast. It is easy, cozy, and perfect for family or a crowd.
I first learned this casserole from a neighbor who never sent anyone home hungry. Her version was mellow. Mine adds Cajun spice, jalapeños, and a splash of hot sauce. It is still pure comfort. Only now it has a little swagger.
Why You’ll Love This Recipe
- Southern classic, leveled up: It has the creamy, cheesy heart you expect with a spicy twist.
- Weeknight friendly: Uses rotisserie chicken and pantry staples.
- Feeds a crowd: One 9×13 pan serves a family with leftovers.
- Make-ahead and freezer-friendly: Prep today, bake tomorrow.
- Crowd-pleaser heat: Warm and zingy but easy to adjust for kids.
Ingredients
Serves 8
Pasta and Chicken
- 12 ounces dry spaghetti
- 3 cups cooked chicken, shredded or chopped (rotisserie works great)
- 2 cups low-sodium chicken broth, plus more as needed
- 1/2 cup reserved pasta water (optional, for thinning)
Vegetables and Aromatics
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 1 green bell pepper, finely diced
- 2 celery ribs, finely diced
- 3 garlic cloves, minced
- 1 (10-ounce) can diced tomatoes with green chiles (like Ro-Tel), undrained
- 1 tablespoon tomato paste (optional, for richer color)
Creamy Base and Cheese
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can cream of mushroom soup
- 4 ounces cream cheese, cubed and softened
- 2 cups sharp cheddar cheese, shredded, divided
- 1 cup pepper jack or Monterey Jack cheese, shredded
Heat and Seasoning
- 1 1/2 teaspoons Cajun seasoning (use low-sodium if possible)
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 to 1 teaspoon crushed red pepper flakes, to taste
- 1 to 2 teaspoons hot sauce, to taste
- 1/4 cup sliced pickled jalapeños, chopped (plus extra for topping)
- Kosher salt, to taste
Crunchy Topping (choose one)
- 1 cup panko or crushed buttery crackers (like Ritz)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons chopped fresh parsley (optional)
- Or skip crumbs and use extra cheese on top
Step-by-Step Cooking Instructions
- Heat the oven and prep the dish
- Preheat your oven to 350°F.
- Grease a 9×13-inch baking dish with butter or spray.
- Cook the spaghetti
- Bring a large pot of well-salted water to a boil.
- Cook spaghetti to just shy of al dente. It will finish in the oven.
- Drain and reserve 1/2 cup of the pasta water. Toss pasta with a drizzle of oil to prevent clumping.
- Sauté the “holy trinity”
- In a large, deep skillet or Dutch oven, heat butter and olive oil over medium heat.
- Add onion, bell pepper, and celery. Cook until soft and fragrant, about 6 to 8 minutes.
- Stir in garlic and cook 30 seconds more.
- Build the spice and tomato base
- Add Cajun seasoning, smoked paprika, black pepper, and red pepper flakes. Stir 30 seconds.
- Stir in the diced tomatoes with green chiles and the tomato paste. Simmer 2 minutes.
- Make it creamy
- Add cream of chicken soup, cream of mushroom soup, and the chicken broth.
- Stir in cream cheese. Simmer gently, stirring, until smooth and creamy.
- Add cheese and heat
- Stir in 1 1/2 cups of the cheddar and all the pepper jack until melted.
- Add hot sauce and chopped pickled jalapeños. Taste and adjust salt and heat.
- Fold in chicken and pasta
- Add the shredded chicken and cooked spaghetti to the sauce.
- Toss to coat well. If it looks too thick, loosen with reserved pasta water or a splash more broth. It should be creamy but not soupy.
- Assemble and top
- Pour the mixture into the prepared baking dish.
- Combine panko or cracker crumbs with melted butter and parsley. Sprinkle over the casserole.
- Top with the remaining 1/2 cup cheddar. Add extra jalapeño slices if you like it bold.
- Bake and finish
- Bake for 25 to 30 minutes, until bubbly around the edges.
- For a deep golden top, broil 1 to 2 minutes, watching closely.
- Rest and serve
- Let the casserole rest 10 minutes. This helps it set.
- Garnish with parsley or sliced green onions. Serve warm.
Tips, Variations, and Serving Suggestions
- Control the heat: For mild heat, skip the jalapeños and use Monterey Jack instead of pepper jack. For extra heat, add cayenne or use hot Rotel.
- Swap the cheese: Try Colby-Jack, smoked gouda, or a little Velveeta for that throwback melt.
- Add more veggies: Stir in sautéed mushrooms, corn, or spinach. Black beans make it Tex-Mex.
- Meat variations: Use leftover turkey, pulled pork, or andouille sausage for a smoky twist.
- Make-ahead: Assemble up to 24 hours in advance. Cover and refrigerate. Add 10 extra minutes to the bake time.
- Freeze it: Assemble without baking. Wrap well. Freeze up to 2 months. Thaw overnight in the fridge and bake as directed.
- One-pot hack: If your skillet is oven-safe, build the sauce, stir in pasta and chicken, then bake right in the pan.
- Lighten it up: Use low-fat soups, reduced-fat cheese, and replace cream cheese with 1/2 cup plain Greek yogurt (stir in off heat).
- Gluten-free: Use gluten-free spaghetti and gluten-free cream soups. For the topping, use GF panko or skip crumbs.
- Dairy-free: Use dairy-free cream cheese, plant-based cheeses, and coconut milk cream soup substitutes. Adjust seasoning as dairy-free cheeses can be saltier.
- Season smart: Many Cajun blends and canned soups are salty. Taste before adding extra salt.
- Perfect pairings: Serve with a crisp green salad, roasted okra, or garlicky green beans. Cornbread on the side makes it a feast.
(Optional) Nutritional Information
Approximate per serving (8 servings):
- Calories: 520
- Protein: 33g
- Carbohydrates: 44g
- Fat: 22g
- Saturated Fat: 10g
- Fiber: 3g
- Sodium: 980mg
These numbers will vary based on brands, cheese choices, and salt levels.
Why This Casserole Works
- Starch meets sauce: Slightly undercooked spaghetti soaks up flavor in the oven.
- Layered heat: Cajun seasoning, jalapeños, and hot sauce give depth, not just burn.
- Balanced texture: Creamy sauce plus a buttery crunch on top hits every craving.
- Rest time matters: A brief rest keeps slices neat and flavors settled.
Serving and Storage
- To serve: Top with extra jalapeño slices, green onions, or a dusting of smoked paprika.
- Leftovers: Cool, cover, and refrigerate up to 4 days.
- Reheat: Warm covered in a 325°F oven or microwave in short bursts with a splash of broth.
- Lunch box win: It reheats beautifully for work or school.
Closing: Bring the Heat, Bring the Comfort
This Homemade Southern Chicken Spaghetti Casserole Recipe | Spicy and Irresistible feels like a cozy blanket with a playful kick. It is familiar, fast, and big on flavor. Perfect for busy nights, church potlucks, and game day spreads. Preheat that oven, gather your people, and dig in. If you make it, leave a note about your heat level and twists. I can’t wait to hear how you make it your own.
