These spicy southern chicken spaghetti casseroles are cheesy, creamy, and pack 23g of protein per serving. Baked with Rotel tomatoes and cheddar, they hit that nostalgic 90s flavor with an easy weeknight twist.
This is the casserole my son calls “Mom’s famous spicy spaghetti” , even though the heat is adjustable, and we’ve made it a hundred different ways! It’s always dependable, and always disappears by the second serving. If you’re hunting for cheap, quick meals or a teen dinner idea, this is the one.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
What You’ll Need (Ingredient Breakdown)
- 1 tablespoon butter
- 1 medium sweet onion, chopped
- ½ teaspoon seasoned salt
- ½ teaspoon garlic powder
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 (10 oz) can Rotel tomatoes with green chilies (mild or hot)
- 1 lb pasteurized cheese product (cubed)
- ⅓ cup milk
- 3 cups chopped, cooked chicken
- Black pepper to taste
- 12 oz spaghetti, cooked
- 1 cup shredded cheddar cheese
How to Make It (Step-by-Step Comfort)
- Preheat your oven to 350°F (175°C).
- In a large nonstick skillet, melt the butter and sauté the onion until soft and translucent (about 4–5 minutes).
- Stir in the seasoned salt, garlic powder, cream of chicken soup, Rotel, cubed cheese, and milk. Keep it low and slow, stirring until the cheese melts and everything becomes velvety.
- Fold in your cooked chicken. Season with black pepper to taste.
- Add in the spaghetti. Stir until every strand is coated with that luscious sauce.
- Transfer everything into a greased 9×13-inch casserole dish. Cover with foil and bake for 20 minutes.
- Remove foil, sprinkle shredded cheddar on top, and bake uncovered for 5 more minutes until bubbly and golden.
Tried-and-True Betty Tips
- For extra spice: Use Hot Rotel or a pinch of cayenne for a Southern-style kick.
- Milder version: Use Mild Rotel and skip the peppery extras , my mom always made it this way for picky eaters.
- Shortcut chicken: Rotisserie chicken saves the day and cuts prep time.
Real-Life Nutrition Info (Per Serving)
- Calories: 415
- Protein: 23g
- Carbs: 47g
- Fat: 15g
- Fiber: 3g
- Sodium: 1418mg
- Calcium: 482mg
Serving Twists to Try
- Tex-Mex Night: Add a handful of corn and black beans before baking.
- Game Day Dip: Serve it scooped onto tortilla chips for a bold party starter.
- Make it a Meal: Add a green salad and garlic bread for a full spread.
Storing & Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions. Thaw overnight and reheat covered at 350°F.
- Batch Hack: Double the recipe and freeze half before baking!
Lessons From the First Time
First time I made this, I used uncooked noodles , don’t be like me. The casserole turned into crunchy soup. Lesson learned: Always cook your pasta first. And once, I added extra milk “just in case” , nope, too soupy. Trust the process, y’all!
Still Wondering?
Q: Can I make this ahead of time?
Yes! Assemble it, refrigerate for up to 24 hours, then bake as usual.
Q: What sides go with chicken spaghetti?
Roasted green beans, a crusty roll, or a fresh cucumber salad are our family favorites.
Try It & Tell Me What You Think!
If your family licks their plates clean, I’d love to hear it! Share your version of this baked chicken spaghetti recipe on Pinterest or tag me @FlavorsByBetty. Trust me , it’s a keeper.