A Southern Comfort Classic with a Kick
Hola, y’all! Growing up in my Florida kitchen, casseroles were more than just food – they were a warm hug at the end of a long day. My Bigmama used to make the creamiest chicken spaghetti casserole, bubbling hot and full of that rich southern flavor that makes everyone gather around the table.
This version of Spicy Southern Cheesy Chicken Spaghetti Casserole brings her classic comfort food into the modern kitchen: quick, easy, and packed with bold flavor.
With tender rotisserie chicken, creamy Velveeta, zesty Rotel, and a sprinkle of crushed red pepper flakes, this dish has the perfect mix of nostalgia and spice. It’s a cheesy southern dream that’ll make your weeknight dinners feel extra special.
Quick Recipe Overview
| Prep Time: | 15 minutes |
|---|---|
| Cook Time: | 45 minutes |
| Total Time: | 1 hour |
| Servings: | 8 |
| Cuisine Type: | Southern, American |
| Course: | Dinner, Casserole |
| Difficulty: | Easy |
| Best Season to Serve: | Year-round comfort meal |
Why You’ll Love This Recipe
- Classic comfort with a twist: A creamy southern casserole with a little spicy kick.
- Quick and simple: Uses rotisserie chicken to save time without losing flavor.
- Family favorite: Gooey, cheesy, and perfectly baked for any occasion.
- Freezer-friendly: Make it ahead for easy weeknight dinners.
- Customizable: Adjust the spice level or swap the cheese to your taste.
Spicy Southern Cheesy Chicken Spaghetti Casserole
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This Spicy Southern Cheesy Chicken Spaghetti Casserole is a comforting southern classic made quick and easy with rotisserie chicken. Creamy Velveeta, zesty Rotel, and crushed red pepper flakes come together for a cheesy, flavorful bake everyone will love.
Ingredients
- 1 lb spaghetti, cooked
- 1 lb chicken, shredded (about 1 rotisserie chicken)
- 2 tablespoons unsalted butter
- 1 lb Velveeta cheese, cut into chunks
- 1 cup milk
- 1 (10-ounce) can Rotel
- 1 (10-ounce) can cream of mushroom soup
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1/2 cup panko bread crumbs
- Crushed red pepper flakes, for serving
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch casserole dish with butter or nonstick spray.
2. Cook spaghetti according to package instructions until al dente. Drain and set aside.
3. In a large pot over medium heat, melt butter. Add Velveeta, milk, Rotel, and cream of mushroom soup. Stir until cheese is melted and mixture is smooth.
4. Add shredded chicken and cooked spaghetti. Season with salt and pepper. Stir to combine.
5. Pour the mixture into the prepared casserole dish, spreading it evenly.
6. Top with shredded cheddar cheese and sprinkle with panko bread crumbs.
7. Cover with foil and bake for 30 minutes, until bubbly.
8. Remove foil and broil for 3 to 5 minutes until breadcrumbs are golden brown. Watch closely to avoid burning.
9. Let the casserole rest for 5 minutes, then top with crushed red pepper flakes before serving.
Notes
For milder flavor, use diced tomatoes instead of Rotel.
Add diced bell peppers or mushrooms for extra vegetables.
To make ahead, assemble and refrigerate up to 2 days before baking.
Store leftovers in the refrigerator for up to 4 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 cup
- Calories: 515
- Sugar: 4
- Sodium: 780
- Fat: 24
- Saturated Fat: 11
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 41
- Fiber: 3
- Protein: 32
- Cholesterol: 92
Ingredients
- 1 lb spaghetti, cooked
- 1 lb shredded chicken (about 1 rotisserie chicken)
- 2 tablespoons unsalted butter
- 1 lb Velveeta cheese, cut into chunks
- 1 cup milk
- 1 (10 oz) can Rotel (original or mild)
- 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
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Spaghetti | Cook just until al dente so it doesn’t get mushy while baking. |
| Rotisserie chicken | A time-saver! Shred it while it’s still warm for easier handling. |
| Velveeta cheese | Melts smoothly and gives the casserole that signature creaminess. |
| Rotel | Adds the perfect blend of tomatoes and green chiles for heat. |
| Cream of mushroom soup | Balances the richness of the cheese sauce. |
| Cheddar cheese | Sharp cheddar enhances the cheesy depth. |
| Panko bread crumbs | Creates that golden, crunchy topping. |
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F and grease a 9×13-inch casserole dish with butter or nonstick spray.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Drain and set aside.
- Make the sauce: In a large pot over medium heat, melt the butter. Add Velveeta chunks, milk, Rotel, and cream of mushroom soup. Stir constantly until the cheese melts and the mixture is smooth.
- Combine the chicken and pasta: Stir in the shredded chicken and cooked spaghetti. Season with salt and pepper to taste.
- Assemble the casserole: Pour the mixture into the prepared baking dish, spreading it evenly. Top with shredded cheddar and sprinkle with panko bread crumbs.
- Bake: Cover with foil and bake for 30 minutes, until hot and bubbly.
- Broil for a crispy top: Remove the foil and broil for 3–5 minutes until the breadcrumbs turn golden brown. Keep a close eye on it to prevent burning.
- Finish and serve: Let the casserole rest for 5 minutes, then sprinkle crushed red pepper flakes on top before serving for a spicy finish.
Helpful Tips
- Use freshly grated cheese for the smoothest, creamiest melt.
- Add a splash of chicken broth if the sauce feels too thick.
- Rotel can be swapped for diced tomatoes if you prefer a milder version.
- Leftovers taste even better the next day, making this perfect for meal prep.
Expert Tips for the Best Results
- Layer flavors: Taste the sauce before baking and adjust seasoning as needed.
- Avoid overcooking the pasta: Remember it will bake again in the oven.
- Make it spicy or mild: Control the heat by choosing mild or hot Rotel and adjusting red pepper flakes.
- Casserole consistency: If you prefer it creamier, add an extra ½ cup of milk before baking.
Recipe Variations
- Buffalo Chicken Spaghetti Casserole: Add 2 tablespoons of buffalo sauce and top with blue cheese crumbles.
- Vegetable Version: Mix in sautéed mushrooms, bell peppers, or spinach for extra veggies.
- Mac and Cheese Twist: Skip the Rotel and add cooked elbow macaroni for a family-style baked mac.
- Tex-Mex Style: Use pepper jack cheese and add black beans and corn for a fun twist.
Make Ahead & Freezer Tips
Prepare the casserole up to the baking step, then cover and refrigerate for up to 2 days. When ready to bake, let it sit at room temperature for 30 minutes and bake as directed. To freeze, wrap tightly with foil and freeze for up to 3 months. Thaw overnight in the fridge before baking.
Serving Suggestions
Serve your Spicy Southern Cheesy Chicken Spaghetti Casserole with a crisp green salad, buttery garlic bread, or roasted vegetables. For a true southern touch, add a side of sweet tea or cornbread.
Pairing Ideas
Pair with light and refreshing drinks like iced lemonade or sweet tea. For sides, try roasted broccoli, sautéed green beans, or a simple coleslaw to balance the richness of the dish.
If you love bold, cheesy comfort food, you’ve got to try my Mexican Street Corn Beef Casserole. It’s creamy, flavorful, and has that irresistible mix of spice and crunch that pairs perfectly with this Spicy Southern Cheesy Chicken Spaghetti Casserole. Together, they’re comfort food heaven for anyone who loves easy, family-style dinners packed with personality.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven at 325°F until heated through or microwave individual servings for 1–2 minutes. Add a splash of milk or broth if needed to keep the casserole creamy.
Frequently Asked Questions (FAQs)
Can I use another type of pasta?
Yes, you can substitute spaghetti with penne, rotini, or fettuccine.
Can I make this casserole ahead of time?
Definitely. Assemble it up to a day ahead, cover, and refrigerate until ready to bake.
What can I substitute for Velveeta?
Use cream cheese and extra cheddar for a homemade, creamy texture.
Can I add vegetables?
Yes, diced bell peppers, mushrooms, or spinach blend beautifully into this recipe.
Can I use cooked chicken breast instead of rotisserie?
Of course. Any cooked, shredded chicken will work.
Can I freeze leftovers?
Yes, let them cool completely, then freeze in portions for up to 3 months.
How do I make it extra spicy?
Add more crushed red pepper flakes or use spicy Rotel.
Nutrition Info
| Serving Size: | 1 cup |
|---|---|
| Calories: | 515 kcal |
| Protein: | 32 g |
| Carbohydrates: | 41 g |
| Fat: | 24 g |
| Saturated Fat: | 11 g |
| Fiber: | 3 g |
| Sugar: | 4 g |
| Sodium: | 780 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Spicy Southern Cheesy Chicken Spaghetti Casserole is everything you love about southern comfort food – creamy, cheesy, hearty, and full of flavor with just the right touch of spice. It’s the kind of dish that brings family together around the table, one bubbling casserole at a time. Serve it up, grab a fork, and let every bite remind you that home-cooked comfort doesn’t have to be complicated.
