Spicy Southern Cheesy Chicken Spaghetti Casserole
This creamy, spicy Southern casserole brings together tender chicken, Velveeta cheese, spicy tomatoes, and pasta in a comforting, crowd-pleasing bake. It's perfect for weeknight dinners, potlucks, or make-ahead meals with just the right kick of heat.
Equipment
- large pot for boiling pasta
- colander
- large skillet
- wooden spoon or spatula
- 9×13-inch casserole dish
- foil
- knife & cutting board
Ingredients
- 1.5 lb boneless, skinless chicken breasts (or cooked/shredded chicken)
- 8 oz spaghetti (or preferred pasta)
- 1 can (10 oz) Rotel tomatoes with green chilies, undrained
- 1 can (10–11 oz) 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: panko breadcrumbs, extra cheddar, or crushed red pepper for topping
Instructions
- Bring salted water to a boil and cook the spaghetti until just under al dente. Drain and set aside.
- If using raw chicken, season and cook it (boil, sauté, or roast), then shred or dice. Skip this step if using pre-cooked chicken.
- In a large skillet, melt butter over medium heat. Add onion and cook 3–4 minutes until soft. Add garlic and sauté another 30 seconds.
- Stir in cream of chicken soup and half the Rotel (with juices). Add milk to adjust consistency. Add Velveeta cubes and stir until melted and smooth. Season with paprika and cayenne.
- Stir shredded chicken into the sauce, then gently fold in the cooked spaghetti until evenly coated.
- Preheat oven to 350°F (175°C). Transfer mixture to a greased 9×13-inch casserole dish. Top with shredded cheddar and optional toppings like panko or extra cheese.
- Cover with foil and bake for 20–25 minutes until hot. Remove foil and bake another 5–10 minutes until bubbly and golden.
- Let the casserole rest for 5 minutes before serving. Garnish with red pepper flakes or green onions if desired.
Notes
Control the heat using mild, medium, or hot Rotel and adjusting cayenne to taste. Swap Velveeta for shredded cheeses like cheddar and Monterey Jack for a different texture. Add a crispy topping with panko or tortilla chips. To make vegetarian, use beans or sautéed mushrooms and cream of mushroom soup. Make ahead and refrigerate before baking, or freeze for later use.