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This Southern-style chicken spaghetti bake packs cheesy goodness with just the right touch of heat. It's creamy, a little spicy, and hits the spot when you're craving something cozy after a long day or feeding a big crew.
I came up with this when I wanted to shake up regular chicken casserole and went for a sprinkle of cayenne. Now it’s everyone’s favorite for lazy Sundays at our place.
Irresistible Ingredients
- Cream of chicken soup: Makes that oh-so-silky sauce—find a can with simple stuff inside
- Boneless skinless chicken breasts: Pops in as the main protein, you want firm, fresh pieces
- Green onions: Scatter slices on at the end for a fresh boost, grab the brightest bunch you see
- Paprika: Adds sweet smokiness—good paprika makes a difference for flavor
- Fresh bell peppers: Brings in crunch and color, any variety works if they’re shiny
- Garlic powder: Kitchen workhorse, gives everything depth
- Cayenne pepper: A bit spicy, toss in extra if you love fiery food
- Shredded sharp cheddar cheese: Big sharp kick, melt it fresh off the grater
- Spaghetti: Fills you up and grabs all that sauce, pick classic or whole wheat
Simple Step-by-Step
- Let It Rest and Slice:
- Don’t rush—give the casserole about five minutes out of the oven so it’ll cut neat. Finish with snappy green onions and serve nice and hot.
- Bake it Up:
- Pour your chicken-spaghetti mixture into that greased dish. Spread it even, sprinkle the leftover cheddar on top. Bake until the cheese is golden and bubbly (about 25 to 30 minutes).
- Combine Base and Mix:
- Grab a big bowl. Stir together shredded chicken, just-cooked spaghetti, soup, chopped bell pepper, garlic powder, paprika, cayenne, and half the cheese. Make sure it’s creamy and the cheese starts melting in.
- Boil the Noodles:
- Add spaghetti to boiling salted water. Cook al dente (8 to 10 minutes), drain super well. Let ‘em sit so they don’t overcook—the sauce is where the noodles grab flavor.
- Cook Up the Chicken:
- In a big pot on medium, give your chicken 6–7 minutes per side, or until they’re golden and juicy inside. Let them cool off just a bit. Shred them into perfect bite-size bits.
- Oven and Dish Prep:
- Switch on the oven to 350°F and grease your casserole dish so nothing sticks and cleaning up is easy.
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I’ve always been wild for the sharp tang cheddar gives—especially next to creamy sauces and a little pepper kick. My mom used to let me grate the block, stealing nibbles in between. Nothing beats fresh cheese scattered over a hot homemade bake like this.
Leftover Tips
Extra portions? Just wrap up the cooled dish and stick it in the fridge—they’re good for three days. The taste gets even richer over time. Warm it up in a 325°F oven covered, and the cheese will melt just right without drying out your pasta.
Swaps and Options
Don’t have cheddar? Monterey Jack or pepper jack will bring some zip. You can grab gluten-free noodles if you need them. For other veggies, chopped spinach or diced poblano peppers both work. Rotisserie chicken? Total dinner shortcut!
Ways to Serve
Cut big squares and pair with crunchy salad or garlicky bread. Top with salsa or a scoop of sour cream for an extra twist. It’s a hit at brunches, parties, or saves you on lunchtime leftovers.
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Background and Origins
Southern bakes like this blend homey comfort with punchy flavors. Folks first made these at big get-togethers, stretching simple stuff like chicken, soup, and pasta to feed lots of folks. That touch of cayenne? Just a new twist making things lively!
Common Questions
- → Will this baked dish taste super spicy?
This one’s got a gentle to medium kick thanks to cayenne and paprika. If you want less or more heat, just tweak the amount of cayenne.
- → Is rotisserie chicken okay for this?
Totally! Grab a rotisserie chicken and shred it in. Saves a bunch of time and extra flavor never hurts.
- → Which cheese melts best here?
Sharp cheddar delivers big on taste, but Monterey Jack or Pepper Jack are awesome too, especially if you want it a little creamier or extra spicy.
- → Can I make this ahead and bake later?
You sure can. Put it all together and stash it in the fridge. Toss it in the oven when you’re ready, and let it bake a few extra minutes if it’s cold.
- → Is it alright to toss in extra veggies?
For sure. Throw in corn, mushrooms, or chopped tomatoes for more pops of color and texture.