Spicy Chicken Spaghetti Casserole Recipe

Right, let’s be honest, sometimes getting a proper, satisfying meal on the table feels like winning the lottery, doesn’t it? Between school runs, after-school clubs, and just generally trying to keep the house from resembling a bomb site, cooking from scratch can feel… ambitious. That’s where this Spicy Southern Cheesy Chicken Spaghetti Casserole comes in. I’ve been tweaking this recipe for years, aiming for maximum flavour with minimum fuss, and trust me, this version is a winner. Even my two, who can be frightfully picky some days, practically inhale it. This isn’t just a meal; it’s a hug in a dish, packed with comfort and a cheeky bit of spice. I promise, you’ll have everyone asking for seconds!

Why This Recipe Works

This Spicy Southern Cheesy Chicken Spaghetti Casserole is a proper lifesaver on busy weeknights, and here’s why it works so brilliantly:

• It’s a one-dish wonder: Less washing up? Yes, please! Everything bakes together in one casserole dish, making clearing up a doddle.
• Kid-approved flavour: The creamy, cheesy sauce is always a hit, and you can easily adjust the spice level to suit even the most sensitive palates. My two are generally fans of the mild version!
• Budget-friendly: This recipe uses everyday ingredients you probably already have in your fridge and pantry, making it a wallet-friendly option for family meals.

Over the 8+ years I’ve been cooking for my family, I’ve learned that the key to a successful family dinner is something that’s tasty, easy, and doesn’t leave me chained to the cooker all evening. This recipe ticks all those boxes!

Ingredients

• 450g spaghetti
• 4 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 500g cooked chicken, shredded (rotisserie chicken works brilliantly!)
• 400g tin chopped tomatoes
• 240ml chicken broth
• 225g cream cheese, softened
• 225g grated cheddar cheese
• 110g grated Monterey Jack cheese
• 2-4 tbsp pickled jalapeños, chopped (adjust to your spice preference)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional, for extra heat)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Ingredient Notes

Here are a few notes on the ingredients to help you make the best possible casserole:

• Chicken: Rotisserie chicken is a fantastic shortcut, but you can also use leftover roast chicken or even poach chicken breasts.
• Cream Cheese: Full-fat cream cheese gives the best flavour and texture, but a lower-fat version will also work if you prefer. Make sure it is properly softened to ensure it mixes into the sauce smoothly.
• Cheeses: Cheddar and Monterey Jack create a lovely melty, flavourful topping. Feel free to experiment with other cheeses like mozzarella or Colby Jack. I find them easily in most Tesco’s or Sainsbury’s.
• Jalapeños: These add a lovely kick, but if you’re not a fan of spice, you can reduce the amount or omit them altogether. You can find pickled jalapeños in most larger supermarkets.

Step-by-Step Instructions

Let’s get cooking! Follow these steps for a delicious and comforting Spicy Southern Cheesy Chicken Spaghetti Casserole:

Step 1: Preheat your oven to 175°C (350°F/Gas Mark 4). Grease a 9×13 inch casserole dish. This ensures nothing sticks and makes cleaning up a breeze.

Step 2: Cook the spaghetti according to package directions until al dente. Drain well and set aside. Don’t overcook it, as it will continue to cook in the oven.

Step 3: While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Then, add the minced garlic, chopped red and green bell peppers, and cook for another 3-5 minutes, until slightly tender.

Step 4: Stir in the shredded cooked chicken, chopped tomatoes, chicken broth, cream cheese, cheddar cheese (reserve about 1/2 cup for topping), Monterey Jack cheese (reserve about 1/2 cup for topping), pickled jalapeños, smoked paprika, garlic powder, and cayenne pepper (if using). Season with salt and pepper to taste.

Step 5: Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the cream cheese is melted and the sauce is smooth and creamy. This is where the magic happens! The flavours all meld together beautifully.

Step 6: Add the cooked spaghetti to the sauce and toss to coat evenly. Make sure every strand is coated in that delicious, cheesy sauce.

Step 7: Pour the spaghetti mixture into the prepared casserole dish. Sprinkle the reserved cheddar and Monterey Jack cheese over the top.

Step 8: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. The top should be golden brown and irresistible.

Step 9: Remove from the oven and let stand for a few minutes before serving. Garnish with fresh parsley, if desired.

My Kitchen Tips & Tricks

Here are a few extra tips and tricks I’ve learned over the years to make this casserole even easier and more delicious:

• Spice it up (or down): Adjust the amount of jalapeños and cayenne pepper to suit your taste. If you have little ones, start with a very small amount and let them add more to their own plates if they like.
• Prep ahead: You can assemble the casserole a day in advance and bake it when you’re ready to eat. Just cover it tightly and store it in the refrigerator.
• Add some veggies: Feel free to add other veggies like mushrooms, spinach, or courgette to the sauce. My children rarely notice extra veg hidden in a cheesy sauce!
• Use leftover chicken: This is a great way to use up leftover roast chicken. You can also use rotisserie chicken for a quick and easy shortcut.
• Prevent sticking: To prevent the spaghetti from sticking together, toss it with a little olive oil after draining.
• Crispy topping: For a crispy topping, sprinkle some panko breadcrumbs over the cheese before baking.
• Mild Version: I often omit the jalapeños and cayenne pepper and add a tin of sweetcorn for a milder, sweeter flavour that my youngest adores.

Storage & Meal Prep

Here’s how to store and reheat your leftover casserole, plus some tips for making it ahead of time:

• Storage: Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat individual portions in the microwave or the entire casserole in the oven at 175°C (350°F/Gas Mark 4) until heated through.
• Make-Ahead: Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Add about 10-15 minutes to the baking time if baking straight from the fridge.
• Freezing: Whilst I haven’t personally frozen this, I think it could work well. Assemble the casserole in a freezer-safe dish, wrap tightly in cling film and then foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking as directed.

Substitutions & Variations

Want to tweak this recipe to suit your dietary needs or preferences? Here are a few ideas:

• Gluten-Free: Use gluten-free spaghetti. There are some really good brands available now that cook up just like regular pasta.
• Dairy-Free: Use dairy-free cream cheese and cheddar cheese alternatives. The texture and flavour might be slightly different, but it will still be delicious.
• Vegetarian: Omit the chicken and add more veggies like mushrooms, courgette, or spinach. You could also add some vegetarian sausage crumbles for extra protein.
• Spicy Sausage: Instead of chicken, try using cooked and crumbled spicy Italian sausage for a different flavour profile.
• Creamy Tomato Sauce: For a richer sauce, add a can of condensed cream of tomato soup to the sauce mixture.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the baking stage, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before cooking, and you’ll save yourself precious morning time.

How do I know when the casserole is done?

The casserole is done when the cheese is melted and bubbly and the edges are lightly golden brown. You can also insert a knife into the centre; it should come out hot.

Can I use a different type of cheese?

Of course! Cheddar and Monterey Jack are my favourites, but you can use any cheese that melts well, such as mozzarella, Colby Jack, or even a bit of Parmesan for extra flavour.

My kids don’t like spicy food. Can I make it without the jalapeños?

Definitely! Simply omit the jalapeños and cayenne pepper for a milder version. You can always add a pinch of red pepper flakes to your own plate if you want a bit of heat.

Can I add more vegetables to the casserole?

Absolutely! Feel free to add any veggies you like, such as mushrooms, spinach, peppers, or courgette. Just sauté them along with the onions and garlic before adding the other ingredients.

How do I store the leftovers?

Store the leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until heated through.

Can I freeze this casserole?

Whilst I haven’t personally frozen this, I think it could work well. Assemble the casserole in a freezer-safe dish, wrap tightly in cling film and then foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking as directed. It might be a little softer after thawing, but the flavour should still be great.

Serving Suggestions

This casserole is pretty filling on its own, but here are a few simple serving suggestions:

• Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the casserole.
• Garlic Bread: A classic pairing! Serve with warm, crusty garlic bread for soaking up all that delicious sauce.
• Steamed Vegetables: Steamed broccoli or green beans are a healthy and easy side dish.

I usually serve this with a simple side salad and a hunk of crusty bread. My family are never dissapointed!

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