Spicy Chicken Spaghetti Casserole That Feeds a Crowd
A creamy, cheesy Southern casserole with a spicy twist — loaded with shredded chicken, pasta, and bold flavors, baked to golden perfection.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
Ingredients
Scale
- 12 oz spaghetti, cooked al dente
- 3 cups cooked, shredded chicken
- 2 tbsp butter or oil
- 1 onion, diced
- 1 bell pepper, diced
- 2–3 cloves garlic, minced
- 1 (10.5 oz) can cream of chicken soup
- ½ cup sour cream or heavy cream
- 1 cup chicken broth
- 4 oz cream cheese
- 2 cups shredded cheddar or Pepper Jack
- 1 (4 oz) can diced green chiles
- ½ tsp cayenne pepper or to taste
- Salt & black pepper
- Optional: 1 tsp hot sauce
- Optional topping: 1½ cups extra shredded cheese, crushed crackers or fried onions
Instructions
- Preheat oven to 375°F.
- Sauté onion and bell pepper in butter until soft. Add garlic and cook 1 minute.
- Stir in soup, broth, sour cream, cream cheese, green chiles, spices, and 2 cups cheese. Stir until smooth.
- In a large bowl, mix cooked spaghetti, chicken, and sauce until combined.
- Transfer to greased 9×13” dish. Top with cheese and optional crunchy topping.
- Bake uncovered 25–30 minutes until bubbly and golden. Let rest 5 minutes before serving.
Notes
Use rotisserie chicken to save time. Make it ahead and bake the next day. Freeze leftovers for up to 2 months.