Spicy Southern Cheesy Chicken Spaghetti Casserole

If you love Southern comfort with a kick, this Spicy Southern Cheesy Chicken Spaghetti Casserole is your new go-to. It layers tender chicken, creamy cheese sauce, spicy tomatoes, and pasta — all baked to gooey perfection. This style is inspired by recipes that include Velveeta, Rotel (tomatoes & green chiles), cream soup, and generous cheese — but here it’s reimagined for clarity, balance, and home kitchens.

Ingredients

• 1.5 lb boneless, skinless chicken breasts (or cooked/shredded chicken)
• 8 oz spaghetti (or any pasta you like)
• 1 (10 oz) can Rotel tomatoes with green chilies, undrained
• 1 (10–11 oz) can cream of chicken soup (or cream of mushroom)
• ½ to 1 cup milk
• 8 oz Velveeta or processed cheese, cubed
• 1 cup shredded cheddar cheese
• 2 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• ½ tsp smoked paprika (optional)
• ½ tsp cayenne or red pepper flakes (adjust to taste)
• Salt & pepper, to taste
• Optional topping: panko breadcrumbs, extra cheddar, or crushed red pepper

Directions

1. Cook the pasta.
   Bring salted water to a boil, cook the spaghetti until just under al dente. Drain and set aside (it will bake further in the casserole).
2. Prepare the chicken.
   If you’re using raw chicken, season with salt and pepper and cook (boil, sauté, or roast) until done, then shred or dice. If using pre-cooked or rotisserie chicken, skip ahead.
3. Sauté aromatics.
   In a large skillet, melt butter over medium heat. Add diced onion and cook until softened (3–4 minutes). Add garlic and cook another 30 seconds until fragrant.
4. Build the sauce.
   Stir in the cream of chicken soup and half of the Rotel (with its juices). Add milk to loosen the texture. Mix in Velveeta cubes until melted and smooth. Add smoked paprika and cayenne or red pepper flakes for that spicy punch.
5. Combine chicken & pasta.
   Stir in shredded chicken and gently fold in the cooked spaghetti so everything is coated with sauce.
6. Transfer to baking dish & top.
   Preheat oven to 350°F (175°C). Pour the mixture into a greased 9×13″ casserole dish (or similar). Sprinkle with shredded cheddar. If using, top with panko breadcrumbs or extra cheddar for a crispy crust.
7. Bake.
   Cover with foil and bake 20–25 minutes, until heated through. Remove the foil and bake another 5–10 minutes to let the cheese get golden and bubbling.
8. Rest & serve.
   Let the casserole rest 5 minutes before serving. Garnish with extra red pepper flakes or chopped green onions if desired.

Tips & Variations

• Spice level control: Choose a mild, medium, or hot Rotel based on your heat preference. Adjust cayenne/red pepper to suit your taste.
• Cheese swap: If Velveeta isn’t your thing, you can use a mix of real cheeses (cheddar + Monterey Jack + cream cheese) but expect a slightly different texture.
• Crunchy top: Adding panko breadcrumbs or crushed tortilla chips gives a pleasing contrast to the creamy interior.
• Vegetarian adaptation: Replace chicken with sautéed mushrooms, beans, or tofu, and use a creamy mushroom soup.
• Make ahead: Assemble the casserole (without baking) and refrigerate up to 24 hours. Bake when ready, adding a bit more cooking time if cold.
• Leftovers & reheating: Store in an airtight container up to 3–4 days. Reheat in the oven (covered) or microwave, adding a splash of milk to loosen sauce if thickened.

Estimated Timing & Yield

• Prep Time: 15 minutes
• Cook Time (plus baking): 25–30 minutes
• Total Time: ~45 minutes
• Servings: 6–8
• Calories (estimate): ~600 per serving (varies depending on cheese, milk, and portion)

Frequently Asked Questions (FAQ)

Can I use rotisserie or leftover chicken?
Absolutely. Using cooked chicken saves time and works perfectly in this recipe.

Is this dish very spicy?
It can be as mild or as spicy as you like. Use mild Rotel or reduce cayenne for less heat, or go bold with hot versions or extra red pepper.

Can I freeze this casserole?
Yes, unbaked or baked. Wrap well, freeze up to 2 months. Thaw in fridge, then bake or reheat until warmed through.

What pasta can I use instead of spaghetti?
You can try penne, rotini, or fusilli. Just adjust baking time if needed. The key is not to overcook it before baking.

How do I avoid a soggy casserole?
Undercook the pasta slightly and don’t overdo the milk/cream. Baking with foil first helps moisture retention; finish uncovered to crisp the top.

Can I make it gluten-free?
Yes — use gluten-free pasta, a gluten-free cream soup (or homemade), and verify your processed cheese is gluten-free.