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Irresistible Spicy Southern Cheesy Chicken Spaghetti Casserole

A bold, creamy baked chicken spaghetti casserole with Ro-Tel heat, two condensed soups, shredded rotisserie chicken, and a golden two-cheese topping that feeds eight in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Casserole, Dinner, Main Course
Cuisine: American, Southern American
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb spaghetti broken into thirds before boiling
  • 3 cups cooked chicken shredded, rotisserie chicken recommended
  • 10.5 oz condensed cream of chicken soup 1 can, do not add water
  • 10.5 oz condensed cream of mushroom soup 1 can, do not add water
  • 10 oz Ro-Tel diced tomatoes and green chiles 1 can, undrained
  • 0.5 cup chicken broth
  • 0.5 cup sour cream or full-fat Greek yogurt
  • 1 small onion finely diced
  • 1 bell pepper diced
  • 1 teaspoon garlic powder
  • 0.5 teaspoon cayenne pepper adjust to heat preference
  • salt and black pepper to taste
  • 2 cups shredded sharp cheddar cheese freshly shredded preferred
  • 1 cup shredded Monterey Jack cheese freshly shredded preferred

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • Large pot for pasta

Method
 

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
  2. Break the spaghetti into thirds and cook in a large pot of well-salted boiling water until al dente. Drain and set aside without rinsing.
  3. In a large mixing bowl, combine both condensed soups, undrained Ro-Tel, chicken broth, sour cream, diced onion, diced bell pepper, garlic powder, cayenne, salt, and pepper. Stir until fully combined.
  4. Fold in the shredded chicken, cooked spaghetti, and 1.5 cups of the combined cheeses. Toss until the pasta is fully coated and the chicken and cheese are evenly distributed.
  5. Transfer the mixture to the prepared baking dish and spread into an even layer.
  6. Sprinkle the remaining 1.5 cups of cheese evenly over the top of the casserole.
  7. Bake uncovered for 25 to 30 minutes until the sauce is bubbling around the edges and the cheese on top is melted and turning golden. Tent with foil if the cheese browns too quickly.
  8. Remove from the oven and rest for 5 minutes before serving.

Notes

Storage: Store in an airtight container for up to 4 days. Add a splash of chicken broth before reheating to restore the creamy sauce consistency. Freeze: Assemble unbaked and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. Make-Ahead: Assemble up to 24 hours ahead, refrigerate covered, and add 10 minutes to the baking time. Substitutions: Use regular diced tomatoes instead of Ro-Tel for a milder version. Add a drained can of corn or black beans for extra heartiness. Swap sour cream for full-fat Greek yogurt to lighten the dish. Pro Tip: Do not drain the Ro-Tel. The liquid carries flavor and heat throughout the sauce. Breaking the spaghetti into thirds makes the casserole significantly easier to stir, serve, and eat.