You know those nights when you need dinner on the table fast, but you still want something that feels like a hug in a dish? That’s exactly why I make this Southern Chicken Spaghetti Casserole at least twice a month. As a mom constantly juggling soccer practice and work deadlines, I’ve made every shortcut version imaginable – but this one? This is the real deal. It’s got that perfect balance of creamy, cheesy goodness with just enough kick from the green chiles to keep things interesting. My kids call it “fancy mac and cheese,” which I’ll absolutely take as a win! The best part? It comes together with pantry staples and leftover rotisserie chicken faster than you can say “takeout menu.” Trust me, once you try this comforting casserole, it’ll become your go-to just like it’s become ours.
Table of Contents
Table of Contents
Why You’ll Love This Southern Chicken Spaghetti Casserole
This isn’t just another casserole recipe – it’s your new secret weapon for busy weeknights and potlucks alike. Here’s why it’s become my family’s favorite:
- Effortless comfort food: With rotisserie chicken and canned soups, it comes together faster than you’d think for something that tastes this homemade.
- Perfectly balanced flavors: Creamy cheese meets just the right amount of kick from those green chiles – kids and adults both go crazy for it.
- Total crowd-pleaser: Serves a hungry family easily, and leftovers (if you have any!) taste even better the next day.
- Endlessly adaptable: Swap in whatever veggies you have, adjust the spice level, or lighten it up – it’s hard to mess up this forgiving recipe.
Ingredients for Southern Chicken Spaghetti Casserole
Here’s what you’ll need to make my go-to comfort food casserole. I’ve listed everything exactly how I prep it – trust me, these little details make all the difference in flavor and texture!
- 10–12 oz dry spaghetti (about 3/4 of a 16‑oz box) – break it in half before cooking
- 3 cups cooked shredded chicken (from about 1 lb cooked chicken or a rotisserie chicken)
- 2 tablespoons butter or vegetable oil – butter adds richness, but oil works too
- 1 small onion, finely chopped (about 1 cup) – I like yellow for sweetness
- 1/2 green bell pepper, finely chopped (about 1/2 cup, optional) – adds nice crunch
- 2 cloves garlic, minced – fresh is best here!
- 1 can (10.5 oz) condensed cream of chicken soup – don’t dilute it
- 1 can (10.5 oz) condensed cream of mushroom soup – secret flavor booster
- 1 cup chicken broth – low-sodium if you’re watching salt
- 1 can (10–14.5 oz) diced tomatoes with green chiles, drained – Rotel is my go-to
- 1/2 cup sour cream – full fat for ultimate creaminess
- 1 teaspoon garlic powder – yes, fresh AND powder – trust me!
- 1 teaspoon onion powder
- 1 teaspoon paprika – smoked paprika adds depth
- 1/2 teaspoon seasoned salt or Cajun seasoning (or to taste) – Tony’s is perfect
- 1/4 teaspoon cayenne pepper (optional) – for those who like heat
- 2 cups shredded cheddar or cheddar–jack cheese, divided – save some for topping!
- Salt and black pepper to taste
- Chopped parsley or sliced green onion – for that fresh finish
Ingredient Notes & Substitutions
This recipe is super flexible! Use Greek yogurt instead of sour cream for tang, swap in cream of celery soup if you’re not a mushroom fan, or try pepper jack cheese for extra spice. Gluten-free? Use GF pasta and soups. Don’t have fresh garlic? Just bump up the garlic powder to 2 teaspoons. The key is keeping the creamy base and that perfect cheese pull we all love!
How to Make Southern Chicken Spaghetti Casserole
Alright, let’s get cooking! This casserole comes together in just a few simple steps, but I’ll walk you through each one to make sure it turns out perfect every time. Grab your favorite big pot and let’s go!
- Preheat your oven to 350°F – this gives it time to get perfectly heated while you prep everything else. Grease a 9×13-inch baking dish too – I just use butter or cooking spray.
- Boil the spaghetti in well-salted water until just al dente (usually about 7-8 minutes). Here’s my secret – undercook it by 1-2 minutes because it’ll keep cooking in the oven. Drain and set aside.
- Melt the butter in a large skillet over medium heat. Add your chopped onion and bell pepper – cook these for 5-7 minutes until they’re nice and soft. When they’re almost done, stir in the garlic for that last minute – oh, the smell is amazing!
- Time for the creamy magic! Add both cans of soup, chicken broth, drained tomatoes, sour cream, and all those spices (garlic powder through cayenne). Stir it really well and let it simmer for 5-7 minutes – this lets all the flavors get to know each other. Taste it now and adjust salt and pepper if needed.
- In a big bowl, combine your cooked spaghetti, shredded chicken, 1 1/2 cups of the cheese, and that gorgeous sauce you just made. Toss it all together until every noodle is coated in cheesy goodness.
- Spoon it into your prepared baking dish, spread it evenly, and top with the remaining cheese. I like to be generous here – more cheese means more golden crispy bits!
- Bake at 350°F for 25-30 minutes until it’s bubbly all over and the cheese is lightly golden. Resist the urge to dig right in – let it stand for 10 minutes before serving. This helps it set up perfectly.
Creamy 30-Minute Southern Chicken Spaghetti Casserole Recipe
A comforting Southern-style chicken spaghetti casserole loaded with shredded chicken, creamy sauce, and melted cheese. Perfect for family dinners or potlucks.
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
Ingredients
- 10–12 oz dry spaghetti (about 3/4 of a 16‑oz box)
- 3 cups cooked shredded chicken (about 1 lb cooked)
- 2 tablespoons butter or vegetable oil
- 1 small onion, finely chopped (about 1 cup)
- 1/2 green bell pepper, finely chopped (about 1/2 cup, optional)
- 2 cloves garlic, minced
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup chicken broth
- 1 can (10–14.5 oz) diced tomatoes with green chiles, drained
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon seasoned salt or Cajun seasoning (or to taste)
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups shredded cheddar or cheddar–jack cheese, divided
- Salt and black pepper to taste
- Chopped parsley or sliced green onion for serving
Instructions
- Preheat oven to 350°F. Boil the spaghetti in well-salted water until just al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add onion and bell pepper and cook 5–7 minutes until softened. Stir in the garlic and cook 1 more minute.
- Add cream of chicken soup, cream of mushroom soup, chicken broth, drained tomatoes, sour cream, garlic powder, onion powder, paprika, seasoned salt, and cayenne. Stir well and simmer 5–7 minutes. Adjust salt and pepper to taste.
- In a large bowl, combine the cooked spaghetti, shredded chicken, 1 1/2 cups cheese, and the sauce. Toss until well coated.
- Grease a 9×13-inch baking dish. Spoon in the spaghetti mixture and spread evenly. Top with the remaining cheese.
- Bake at 350°F for 25–30 minutes until bubbly and lightly golden. Let stand 10 minutes before serving. Garnish with parsley or green onion.
Notes
- Use rotisserie chicken for a quicker meal.
- Add extra vegetables like mushrooms or spinach for more nutrition.
- Leftovers reheat well in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Southern
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Tips for the Best Southern Chicken Spaghetti Casserole
After making this dozens of times, here are my can’t-live-without tips:
- Undercook that pasta! Seriously, take it out when it’s still a tiny bit firm – it’ll finish cooking in the oven and won’t turn mushy.
- Shred your chicken while it’s warm – it’s easier and creates those perfect tender strands.
- Let it rest after baking – I know it’s hard to wait, but those 10 minutes make all the difference in slicing clean portions.
- Broil for the last minute if you want extra golden cheese – just watch it closely so it doesn’t burn!
Serving Suggestions for Southern Chicken Spaghetti Casserole
This hearty casserole really shines when you pair it with simple sides that balance its richness. My family always begs for garlic bread to scoop up every last bit of cheesy goodness – the crisp crust against the creamy pasta is magic! A bright green salad with tangy vinaigrette cuts through the richness perfectly. Right before serving, I sprinkle on fresh parsley or green onions for color and freshness. For potlucks, I sometimes add a basket of buttery cornbread muffins – they’re practically made for soaking up that delicious sauce!
Storing and Reheating Southern Chicken Spaghetti Casserole
This casserole keeps beautifully, making it perfect for meal prep or leftovers! In the fridge, it stays fresh for 3-4 days – just cover tightly with foil or transfer to an airtight container. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. When reheating, I add a splash of broth or milk to keep it creamy. Microwave single servings for 1-2 minutes, stirring halfway. For larger portions, bake at 350°F covered with foil for 20-25 minutes until heated through. The cheese gets extra bubbly and delicious the second time around!
Southern Chicken Spaghetti Casserole Variations
One of my favorite things about this recipe is how easily you can make it your own! For my spice-loving friends, I’ll add diced jalapeños or a dash of hot sauce – the kids just get their serving before I stir it in. Crumbled bacon on top? Absolute game-changer. When I’m feeling fancy, I’ll mix in sautéed mushrooms or spinach for extra veggies. Healthier days call for swapping half the cheese with nutritional yeast and using whole wheat pasta – still creamy, just lighter. And for my gluten-free sister? Simple swaps with GF noodles and soups work like a charm. The possibilities are endless!
Frequently Asked Questions
I get so many questions about this Southern Chicken Spaghetti Casserole – it’s clear I’m not the only one obsessed! Here are the answers to the ones I hear most often:
Can I use fresh tomatoes instead of canned?
Absolutely! Dice up about 1 1/2 cups fresh tomatoes and add a small can of diced green chiles for that signature kick. The canned ones just give a bit more concentrated flavor and help control moisture, so if using fresh, you might need to simmer your sauce a few extra minutes.
How long does this chicken spaghetti casserole keep in the fridge?
This is one of those magical dishes that might taste even better the next day! Stored properly in an airtight container, it keeps beautifully for 3-4 days. The flavors really meld together – just add a splash of broth when reheating to bring back that creamy texture.
Can I make this ahead and freeze it?
Yes! I actually keep a few single servings in my freezer for emergency meals. Assemble the casserole but don’t bake it – cover tightly with foil and freeze for up to 3 months. When ready, bake from frozen (add 10-15 minutes to cooking time) or thaw overnight in the fridge first.
What’s the best cheese for chicken spaghetti casserole?
I swear by sharp cheddar for that classic flavor, but a cheddar-jack blend gives amazing meltiness. For something different, try pepper jack for spice or gruyère for a fancy twist. Just make sure whatever you use is freshly shredded – the pre-shredded stuff doesn’t melt as smoothly.
Help! My casserole turned out dry – what went wrong?
Don’t worry – we’ve all been there! Usually it means the pasta absorbed too much liquid. Next time, undercook your noodles more and make sure to drain those canned tomatoes really well. If it happens again, just stir in a little extra chicken broth or milk before baking – problem solved!
Nutritional Information
Here’s the scoop on what’s in each delicious serving of our Southern Chicken Spaghetti Casserole. Now, I’m no nutritionist – just a mom who likes to know what I’m feeding my family – but these numbers might help you plan your meals. Remember, these are estimates and might change depending on your exact ingredients (like if you go wild with extra cheese – no judgment here!).
- Serving Size: 1 hearty portion (about 1 1/2 cups)
- Calories: 450 – perfect for a satisfying meal
- Protein: 30g – thanks to all that chicken and cheese!
- Carbohydrates: 35g – mostly from the pasta and veggies
- Fiber: 3g – every bit helps, right?
- Sugar: 5g – mostly natural from the tomatoes and onions
- Fat: 20g – that’s where all the flavor lives
- Saturated Fat: 10g – the cheese is totally worth it
- Sodium: 800mg – use low-sodium broth if needed
- Cholesterol: 90mg
This casserole gives you a great balance of protein and carbs to keep you full, and let’s be honest – comfort food isn’t meant to be diet food! I like to pair it with a big salad to round out the meal. The numbers will change if you tweak ingredients (like using turkey bacon or low-fat cheese), but this gives you a good baseline. Enjoy every cheesy bite guilt-free! If you want to see more of our family favorites, check us out on Facebook.
