Name: Spicy Southern Chicken Spaghetti Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Southern
Ingredients: 1 lb spaghetti, cooked; 1 lb chicken, shredded (about 1 rotisserie chicken); 2 tbsp unsalted butter; 1 lb Velveeta cheese, cut into chunks; 1 cup milk; 1 (10 oz) can original Rotel; 1 (10 oz) can cream of mushroom soup; salt and pepper to taste; 1 cup shredded cheddar cheese; ½ cup panko bread crumbs; crushed red pepper flakes for serving

I’ll never forget the first time I tasted my Aunt Bessie’s Spicy Southern Chicken Spaghetti Casserole at a family reunion. That golden, bubbling dish came out of the oven smelling like heaven – all melted cheese, smoky paprika, and just enough heat to make your lips tingle. From that moment, I was hooked. This wasn’t just any casserole; it was creamy comfort with attitude, the kind of dish that makes you close your eyes and say “mmm” after every bite. Over the years, I’ve made it my own by kicking up the spice (because everything’s better with a little fire in Texas!) while keeping that luscious, velvety texture that makes it so special. Whether it’s a busy weeknight or a Sunday supper with friends, this casserole never fails to bring everyone to the table. It’s become my go-to for potlucks, new neighbors, and those “I need something hearty” nights. Like my grandmother’s classic version, it’s simple enough for everyday but special enough for company – the perfect balance of homey and exciting.

Close-up of a bubbling Spicy Southern Chicken Spaghetti Casserole topped with melted cheese and red pepper flakes.

Why You’ll Love This Spicy Southern Chicken Spaghetti Casserole

Trust me, once you try this casserole, it’ll become your new weeknight hero. Here’s why everyone from my picky nephew to my spice-loving husband adores it:

Creamy dreamy texture – That Velveeta and cream of mushroom combo creates the silkiest, most comforting sauce you’ll ever twirl your fork through
Just the right kick – The Rotel gives it that perfect “ooh, that’s got some heat!” moment without being overwhelming
Busy cook’s best friend – Throw it together in 15 minutes flat (rotisserie chicken for the win!) then let the oven do the work
Crowd-pleaser magic – Serves a hungry family with leftovers for lunch tomorrow
Southern soul in every bite – It’s got that down-home comfort food vibe that makes everyone ask for seconds

The best part? It tastes even better the next day – if there’s any left!

Ingredients for Spicy Southern Chicken Spaghetti Casserole

Now let’s talk about what makes this casserole so darn good! I’ve made this recipe more times than I can count, and these are the ingredients I swear by. Don’t worry – most are pantry staples or easy grabs from the grocery store. Here’s what you’ll need:

1 lb spaghetti, cooked al dente (trust me, you want that slight bite – mushy pasta ruins everything)
1 lb cooked chicken, shredded (I always grab a rotisserie chicken – it’s my weeknight lifesaver)
2 tbsp unsalted butter (because everything starts with butter in Southern cooking)
1 lb Velveeta cheese, cut into chunks (yes, the orange stuff – it melts like a dream!)
1 cup milk (whole milk makes it extra creamy, but 2% works in a pinch)
1 (10 oz) can original Rotel (don’t drain it – that tomato juice adds amazing flavor)
1 (10 oz) can cream of mushroom soup (the secret to that velvety texture)
Salt and pepper to taste (I’m generous with both)
1 cup shredded cheddar cheese (for that gorgeous golden top)
½ cup panko bread crumbs (they give the perfect crunch)
Crushed red pepper flakes for serving (for my fellow heat lovers!)

See? Nothing fancy – just good, honest ingredients that come together to make something magical. And if you’re missing something, don’t stress! I’ve made plenty of substitutions over the years that turned out great. No Velveeta? Sharp cheddar works (just add a splash more milk). Want more veggies? Toss in some sautéed bell peppers or mushrooms. Cooking should be fun, not stressful!

How to Make Spicy Southern Chicken Spaghetti Casserole

Alright y’all, let’s get this show on the road! Making this casserole is as easy as pie – maybe easier, since we’re not messing with crusts. I’ll walk you through each step just like I would if you were standing in my kitchen with me. First things first – preheat that oven to 350°F and grab your favorite 9×13 baking dish. Give it a good greasing so nothing sticks (trust me, you don’t want to lose any of that cheesy goodness to the pan!).

Preparing the Cheese Sauce

Now for the magic part – that creamy, dreamy cheese sauce! In a big pot (I use my Dutch oven), melt the butter over medium heat. Toss in your Velveeta chunks, Rotel (juice and all!), cream of mushroom soup, and milk. Here’s my secret – stir constantly like you’re making risotto. That cheese can go from melted to scorched faster than you can say “bless your heart.” Keep at it until everything’s smooth as silk – about 5-7 minutes. If it seems too thick, splash in a bit more milk. Too thin? Let it bubble another minute. You want it pourable but still coats the back of a spoon.

Assembling the Casserole

Time to bring it all together! Dump your cooked spaghetti and shredded chicken right into that glorious cheese sauce. Toss it all together like you’re mixing a big ol’ salad – I find kitchen tongs work best here. Season with salt and pepper (don’t be shy now!). Pour this beautiful mess into your prepared baking dish and smooth the top with a spatula. Sprinkle that shredded cheddar evenly over the top, then follow with the panko. Pro tip: press the breadcrumbs lightly into the cheese so they stick and get extra crispy. Cover with foil – we’re almost there!

A serving spoon lifting a portion of Spicy Southern Chicken Spaghetti Casserole from a glass baking dish, showing creamy spaghetti, chicken, and melted cheese.

Baking and Broiling

Slide that beauty into the oven and bake covered for 30 minutes – you’ll know it’s ready when you hear that telltale bubbling sound. Now for the grand finale – remove the foil and crank the oven to broil. Watch closely (no wandering off to check Instagram!) for 3-5 minutes until the top turns golden brown like a perfect summer tan. Take it out and resist the urge to dive right in – let it rest 5 minutes. This lets the sauce thicken up just right. Serve with extra red pepper flakes for those who like it hot! And if you love cheesy baked dishes, you’ve got to try my ultimate baked mac and cheese next time!

A fork lifting a generous portion of creamy Spicy Southern Chicken Spaghetti Casserole from a baking dish.

Tips for the Perfect Spicy Southern Chicken Spaghetti Casserole

After making this casserole more times than I can count (and surviving a few kitchen disasters along the way), I’ve learned all the tricks to make it foolproof. First – the spice level. My cousin Billy once accidentally used hot Rotel instead of original and nearly set our tongues on fire! Start with original Rotel, then add crushed red pepper flakes at the table for those who want more heat. The kids in my family appreciate this “build-your-own-spice” approach.

Fresh ingredients make all the difference here. That rotisserie chicken? Pull it while it’s still warm – the shreds stay juicier. And don’t even get me started on pre-shredded cheese. Take the extra minute to grate your own cheddar – it melts so much creamier without those weird anti-caking additives.

My biggest lesson? Don’t overcook the pasta! I learned this the hard way when I served what my husband lovingly called “mushroom cheese soup with noodle paste.” Cook the spaghetti al dente – it’ll soften more in the oven. And if your sauce seems too thick when mixing, splash in a little pasta water – that starchy liquid works miracles.

One last secret – let it rest after baking. I know it’s tempting to dig right in, but giving it 5-10 minutes lets the flavors marry and makes serving so much cleaner. Patience pays off with this one, y’all!

Variations of Spicy Southern Chicken Spaghetti Casserole

One of my favorite things about this recipe is how easily you can make it your own! Need to clean out the fridge? Toss in some sautéed bell peppers or mushrooms – they add wonderful texture. My neighbor swears by adding a cup of frozen peas for color (though my kids pick them out!). For cheese lovers, swap half the Velveeta for pepper jack – it gives an extra kick! Gluten-free? Use your favorite GF pasta and cream of mushroom soup. And when I’m feeling fancy, I’ll top it with crispy fried onions instead of breadcrumbs. The possibilities are endless!

Serving Suggestions for Spicy Southern Chicken Spaghetti Casserole

Now let’s talk about how to serve this beauty! In my house, we always pair it with something fresh to balance that rich, cheesy goodness. My absolute must-have is a crisp broccoli salad – the tangy dressing cuts through the creaminess perfectly. Here’s what else works wonders:

Warm garlic bread (the kind that makes your fingers buttery)
Simple green salad with a bright vinaigrette
Roasted Brussels sprouts with bacon (trust me on this one!)
Steamed green beans with almonds

Don’t forget to put out extra red pepper flakes for those who like it spicy – my husband always adds another sprinkle or three. And if you’re serving a crowd? Double the recipe and watch it disappear faster than sweet tea at a summer picnic!

Storage and Reheating Instructions

Now let me tell you how to keep that Spicy Southern Chicken Spaghetti Casserole tasting just as good as when it first came out of the oven! If by some miracle you have leftovers (it happens!), let the casserole cool completely before covering it tightly with foil or transferring to an airtight container. It’ll keep beautifully in the fridge for 3-4 days – though in my house, it never lasts that long!

When reheating, I always go for the oven method – 350°F for about 20 minutes until it’s heated through. If you’re in a hurry, the microwave works too – just zap it in 1-minute intervals, stirring between each, so it heats evenly. The cheese sauce might look a little separated at first, but give it a good stir and it’ll come right back together. For freezer storage, wrap individual portions tightly in foil, then place in freezer bags for up to 2 months. Thaw overnight in the fridge before reheating. Pro tip: sprinkle a little extra cheese on top before reheating to make it taste fresh-baked all over again!

Nutritional Information

Now, I’m no nutritionist, but I do believe in keeping things real! The nutritional values for this Spicy Southern Chicken Spaghetti Casserole will vary depending on your exact ingredients and brands. Those creamy cheeses and hearty pasta make it a satisfying meal, but remember – everything’s better in moderation. Consider this your friendly reminder that comfort food is about joy as much as nourishment!

Frequently Asked Questions

How spicy is this chicken spaghetti casserole?

The original Rotel gives it a nice little kick – think “pleasant warmth” rather than “fire alarm.” It’s totally family-friendly, but spice lovers can always add extra crushed red pepper flakes at the table. My kids eat it just fine, while my heat-seeking brother piles on the extras!

Can I use fresh tomatoes instead of Rotel?

Bless your heart, you can try – but you’ll miss that signature zing! Rotel has diced green chiles that fresh tomatoes just can’t replicate. If you’re in a pinch, mix 1 cup diced tomatoes with 1 small can of mild green chiles. But trust me, keeping a few cans of Rotel in your pantry is always a good idea for quick weeknight dinners.

What’s the best way to shred chicken for this recipe?

I swear by using two forks to pull apart warm rotisserie chicken – it gives you those perfect, juicy strands. If you’re cooking chicken breasts specifically for this, let them rest 10 minutes after cooking before shredding. Pro tip: toss the chicken with a spoonful of the cheese sauce before mixing with the pasta – it keeps every bite extra moist!

Can I make this casserole ahead of time?

Absolutely! Assemble it up to the baking step, cover tightly, and refrigerate overnight. Just add 5-10 minutes to the baking time since it’ll be cold from the fridge. This makes it perfect for easy healthy dinners when you’re busy – prep in the morning, bake at night!

Close-up of a bubbling Spicy Southern Chicken Spaghetti Casserole topped with melted cheese and red pepper flakes.