This casserole is pure Southern comfort in a dish—creamy, cheesy, and loaded with tender chicken and spaghetti. It’s the kind of meal that brings people to the table fast and keeps them coming back for seconds. You get a cozy, home-cooked flavor with simple ingredients and a hands-off bake.
It’s perfect for busy weeknights, potlucks, or when you just want something warm and satisfying. The leftovers reheat like a dream and taste even better the next day.
What Makes This Recipe So Good
- Rich and creamy sauce: A blend of cream soup, broth, and cheese hugs every strand of spaghetti.
- Familiar, nostalgic flavors: Think Sunday suppers and family gatherings, with a comforting, savory taste.
- Easy to prep ahead: Assemble in the morning, bake at dinnertime. It’s weeknight-friendly and potluck-ready.
- Flexible ingredients: Use rotisserie chicken, leftover roast, or even canned chicken in a pinch.
- Feeds a crowd: One pan makes generous portions, and it reheats well for lunches.
Shopping List
- Chicken: 3 cups cooked, shredded or chopped (rotisserie works great)
- Spaghetti: 12 ounces, broken in half for easier serving
- Cheese: 2 cups shredded cheddar (mild or sharp), plus 1/2 cup for topping
- Cream soup: 1 can cream of chicken or cream of mushroom
- Chicken broth: 1 to 1 1/4 cups, to loosen the sauce
- Sour cream: 1/2 cup for added richness
- Vegetables: 1 small onion (diced), 1/2 green bell pepper (diced), 1 cup sliced mushrooms (optional)
- Rotel or diced tomatoes with green chiles: 1 can, drained (mild or original)
- Seasonings: 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne (optional), salt and black pepper to taste
- Butter or oil: 1 tablespoon for sautéing
- Optional binder: 4 ounces cream cheese (for extra creaminess)
- Topping options: Crushed buttery crackers or French-fried onions (optional)
Step-by-Step Instructions
- Preheat and prep: Heat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook the pasta: Boil spaghetti in well-salted water until just shy of al dente. Drain and set aside. Do not overcook—the pasta will finish in the oven.
- Sauté the veggies: In a large skillet, warm butter or oil over medium heat. Add onion, bell pepper, and mushrooms. Cook 5–7 minutes until softened and lightly golden. Season with a pinch of salt and pepper.
- Make the sauce base: Reduce heat to low. Stir in cream soup, sour cream, and cream cheese (if using). Add 1 cup broth and whisk until smooth and creamy.
- Add seasonings and tomatoes: Stir in garlic powder, onion powder, smoked paprika, cayenne (if using), and drained Rotel. Simmer gently for 2–3 minutes. Adjust thickness with more broth as needed; it should be pourable but not watery.
- Fold in chicken and cheese: Add cooked chicken and 2 cups shredded cheddar. Stir until the cheese melts and everything is well combined. Taste and adjust salt and pepper.
- Toss with spaghetti: Add the cooked spaghetti to the skillet or mix in a large bowl. Toss until all strands are coated.
- Assemble: Spread the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar on top. Add cracker crumbs or fried onions if you like a crunchy finish.
- Bake: Bake uncovered for 20–25 minutes, until bubbling at the edges and lightly golden on top.
- Rest and serve: Let the casserole rest 10 minutes so it sets. Slice or scoop and serve warm.
Keeping It Fresh
- Storage: Cool completely, then cover tightly. Refrigerate up to 4 days.
- Reheating: Warm individual portions in the microwave, or cover the whole dish with foil and bake at 325°F until hot. Splash in a little broth or milk if it seems dry.
- Freezing: Assemble but don’t bake. Wrap well and freeze up to 2 months. Thaw overnight in the fridge, then bake as directed, adding 5–10 extra minutes if needed.
- Meal prep tip: Portion into freezer-safe containers for grab-and-go lunches.
Why This is Good for You
- Protein-packed: Chicken brings lean protein to keep you full and energized.
- Balanced comfort: Carbs from pasta plus protein and fat from cheese and sour cream create a satisfying, stick-to-your-ribs meal.
- Veggie boost: Onion, peppers, and tomatoes add fiber, color, and flavor without complicating the recipe.
- Customizable nutrition: Swap in whole-wheat pasta, lighten with Greek yogurt for some or all of the sour cream, or use reduced-fat cheese if you prefer.
Pitfalls to Watch Out For
- Overcooked pasta: Boil just until al dente. Soft pasta turns mushy after baking.
- Too thick or too thin sauce: Aim for a creamy, pourable consistency. Add broth a little at a time until it looks right.
- Underseasoning: Taste the sauce before baking. The pasta will mellow flavors, so season slightly bold.
- Dry casserole: If using very lean chicken, add a splash more broth to keep things moist.
- Watery tomatoes: Drain Rotel well. Excess liquid can make the casserole soupy.
Variations You Can Try
- Spicy kick: Use hot Rotel, add jalapeños, or stir in a teaspoon of hot sauce.
- Veggie-loaded: Add thawed peas, corn, or spinach. Sauté zucchini for extra texture.
- BBQ twist: Swap half the broth for BBQ sauce and use smoked cheddar.
- Mushroom lover’s: Use cream of mushroom soup and double the sautéed mushrooms.
- Lightened-up: Greek yogurt instead of sour cream, reduced-fat cheese, and whole-wheat spaghetti.
- Different pasta shapes: Try penne or rotini; reduce baking time by a few minutes if needed.
- Crunchy topping: Mix crushed buttery crackers with a tablespoon of melted butter and sprinkle over the top before baking.
FAQ
Can I make this casserole ahead of time?
Yes.
Assemble the casserole, cover, and refrigerate up to 24 hours. When ready, bake as directed, adding 5–10 extra minutes if it’s going into the oven cold.
What can I use instead of cream of chicken soup?
Use cream of mushroom or cream of celery. Or make a quick homemade version: whisk 2 tablespoons butter, 2 tablespoons flour, 1 cup milk, and 1/2 cup chicken broth over medium heat until thick, then season with salt, pepper, and a pinch of garlic powder.
Do I have to use spaghetti?
No.
Any medium pasta works—penne, rotini, or shells. Just cook to al dente and proceed with the recipe.
How do I prevent it from drying out?
Keep the sauce slightly looser before baking and cover with foil if your oven runs hot. Add a splash of broth when reheating leftovers.
Can I use canned chicken?
You can.
Drain well and season a bit more to boost flavor. Rotisserie chicken is still the top choice for texture and taste.
What cheese melts best for this?
Cheddar is classic, but Colby Jack, Monterey Jack, or a mix of cheddar and mozzarella melts beautifully. Shred your own for the smoothest sauce.
Is it spicy with Rotel?
The mild version adds gentle warmth.
If you’re sensitive to heat, use plain diced tomatoes or half a can of Rotel mixed with regular tomatoes.
Wrapping Up
Southern Cheesy Chicken Spaghetti Casserole is the kind of meal that never goes out of style. It’s friendly to your schedule, easy on the budget, and full of cozy flavor. Keep it classic, or tweak it to fit your taste and pantry.
Either way, you’ll get a creamy, cheesy bake that makes dinner feel special with very little fuss.
