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Spicy Southern Cheesy Chicken Spaghetti Casserole

A heartwarming and indulgent casserole that combines creamy cheese, tender chicken, and a hint of spice, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole, Comfort Food, Main Course
Cuisine: American, Southern
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked spaghetti Feel free to use whole wheat or gluten-free spaghetti for a healthier option.
  • 2 cups cooked chicken, shredded Rotisserie chicken works perfectly here, saving you time and effort!
  • 1 cup diced tomatoes with green chilies This adds a flavorful kick.
  • 1 cup cream of chicken soup You can swap this with Greek yogurt for a lighter take.
  • 1 cup shredded cheddar cheese The gooey, melty goodness we all love.
  • 1 cup mozzarella cheese For that extra cheese pull.
  • 1 tsp Cajun seasoning Adjust according to your preferred spice level.
  • 1 clove garlic, minced Fresh garlic gives a robust flavor.
  • 1 small onion, diced This brings sweetness to balance the heat.
  • Salt and pepper to taste Essential for flavor enhancement.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a skillet over medium heat, add a dash of oil. Toss in the diced onion and minced garlic. Sauté for about 3-4 minutes until they become translucent and fragrant.
  3. In a large bowl, combine the cooked spaghetti, shredded chicken, diced tomatoes, cream of chicken soup, sautéed onion, garlic, and Cajun seasoning. Mix well to coat everything evenly.
  4. Stir in 1 cup of cheddar cheese and 1 cup of mozzarella cheese, saving a bit for topping later.
  5. Add salt and pepper to taste, adjusting as necessary.
  6. Pour the mixture into a greased baking dish and spread it evenly.
  7. Sprinkle the remaining cheddar and mozzarella cheese on top.
  8. Bake for 30 minutes until the cheese is melted and bubbly.
  9. Allow to cool for about 5-10 minutes before serving.

Notes

Leftover can be stored in an airtight container for up to 3 days or frozen before baking for up to 2 months. Consider adding bell peppers or spinach for extra nutrition.