Description
A rich, creamy, and spicy Southern-style baked chicken spaghetti casserole made with cheese, peppers, and a touch of heat for a comforting family meal.
Ingredients
- 12 oz spaghetti, cooked and drained
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 3 cups cooked chicken, shredded
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese (divided)
- 1 cup shredded Monterey Jack or pepper jack cheese
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onion, bell peppers, and garlic, and sauté until softened.
- In a large bowl, combine cooked spaghetti, shredded chicken, sautéed vegetables, diced tomatoes with chilies, cream of chicken soup, chicken broth, sour cream, 1 cup cheddar cheese, Monterey Jack cheese, paprika, cayenne, salt, and pepper. Mix well.
- Transfer mixture to prepared baking dish and spread evenly.
- Top with remaining 1 cup cheddar cheese.
- Bake uncovered for 30–35 minutes, until hot and bubbly with melted cheese on top.
- Remove from oven, garnish with parsley, and let cool slightly before serving.
Notes
- Use rotisserie chicken for a quick shortcut.
- For extra spice, add jalapeños or increase cayenne pepper.
- This dish can be made ahead and refrigerated, then baked before serving.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Casserole, Pasta
- Method: Baking
- Cuisine: Southern American