Southern chicken spaghetti casserole is a creamy, cheesy bake of tender chicken and spaghetti with a little heat from tomatoes and green chilies.
It is made for busy weeknights, since rotisserie chicken and pantry cans do most of the work. Everything is mixed in one bowl, then baked under foil and uncovered until bubbly and golden.
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Why This Southern Chicken Spaghetti Casserole Recipe Works
Cooked chicken, soup, and cheddar form a rich sauce that coats the spaghetti, so every forkful tastes creamy and savory instead of dry. Leftovers reheat well because the sauce keeps the noodles moist.
Diced tomatoes with green chilies add gentle spice and a little acidity that cuts through the cheese and keeps the casserole from tasting flat. A mild or hot version lets you control the heat for your family.
Breaking the spaghetti in half makes it easier to fold into the sauce and to scoop from the dish, which helps the casserole serve neatly. It also keeps long strands from tangling around the spoon.
Ingredients for Southern Chicken Spaghetti Casserole
- Casserole: cooked shredded chicken, spaghetti, diced tomatoes with green chilies, cream of chicken soup, and cheddar.
- Seasoning: garlic powder, onion powder, and black pepper.
Cooked chicken. Rotisserie chicken saves time. Shred it into bite sized pieces so it blends into the sauce. Dark meat gives the juiciest result, though breast works too.
Spaghetti. Break eight ounces in half and boil it just until al dente, since it finishes cooking in the oven. Stir it right after draining so it does not stick.
Tomatoes with green chilies. This canned mix adds spice and flavor. Use a mild or hot version to suit your taste.
Cream of chicken soup. It supplies creaminess and seasoning, so the casserole needs no extra salt.
Cheddar. Sharp cheddar adds the most flavor. Other melting cheeses can replace part of it.
How to Make Southern Chicken Spaghetti Casserole
1. Heat the oven. Heat the oven to 350 degrees F and grease a nine by thirteen inch baking dish.
2. Boil the spaghetti. Cook the broken spaghetti until al dente, then drain it and set it aside. Save a small cup of pasta water in case the mixture seems thick.
3. Mix the sauce. In a large bowl, combine the chicken, tomatoes, soup, half the cheddar, garlic powder, onion powder, and pepper.
4. Fold in the pasta. Add the spaghetti and stir gently until every strand is coated.
5. Fill the dish. Pour the mixture into the baking dish and spread it evenly. Press down gently to remove air pockets.
6. Top and cover. Sprinkle the remaining cheddar over the top and cover the dish with foil.
7. Bake. Bake twenty five minutes covered, then uncover and bake about fifteen minutes more, until golden and bubbly.
How to Serve Southern Chicken Spaghetti Casserole
Serve the casserole hot with an italian house salad and air fryer garlic bread slices. Air fryer broccoli with parmesan adds a green side, and fresh peach lemonade keeps the table refreshing.
How to Store and Reheat Southern Chicken Spaghetti Casserole
Cool leftovers and refrigerate them within two hours in a covered container. They keep for up to three days. To freeze, cool the casserole completely, wrap it tightly, and label it, then thaw it overnight in the refrigerator before baking. Reheat until the center reaches 165 F.
Tips and Variations for Southern Chicken Spaghetti Casserole
Flag the allergens. This casserole contains milk and wheat, and the soup and cheese may contain soy. Check the labels.
Cook the chicken fully. Use fully cooked chicken, and bake the casserole until the center reaches 165 F.
Do not overcook the pasta. Pull the spaghetti while it still has a firm bite, since it keeps softening in the oven. This keeps the texture pleasant after baking.
Skip extra salt. The soup, cheese, and canned tomatoes already carry plenty of salt.
Add vegetables. Fold in diced bell pepper or peas for extra color and nutrition.
Freeze with care. Cool it completely, cover tightly, and thaw it in the refrigerator before baking.
Rest before serving. A short rest lets the sauce set so the servings hold their shape.
Check trusted guidance. For safe handling basics, read the FDA safe food handling guidance.
Frequently Asked Questions About Southern Chicken Spaghetti Casserole
Can I make southern chicken spaghetti casserole ahead of time?
Yes. Assemble it, refrigerate it, and bake it later with a few extra minutes in the oven.
Can I freeze southern chicken spaghetti casserole?
Yes. Cool it, cover it tightly, label it, and thaw it overnight in the refrigerator before baking.
What chicken is good in southern chicken spaghetti casserole?
Rotisserie chicken is the fastest option. Any fully cooked, shredded chicken works.
How spicy is this casserole?
It is mildly spicy from the green chilies. Pick a hot version of the tomatoes for more heat.
Why is my casserole dry?
The pasta may have been overcooked or the dish uncovered too soon. Keep it covered for the first half of baking.
Southern Chicken Spaghetti Casserole
Equipment
- Large pot
- Large mixing bowl
- Nine by thirteen inch baking dish
- Aluminum foil
Ingredients
Main Ingredients
- 2 cup cooked chicken shredded, rotisserie chicken works
- 8 oz spaghetti broken in half
- 1 can diced tomatoes with green chilies 10 ounces
- 1 can cream of chicken soup 10.5 ounces
- 2 cup shredded sharp cheddar cheese divided
- 1 tsp garlic powder
- 1 tsp onion powder optional
- ¼ tsp black pepper
Instructions
Cooking
- Boil. Cook the spaghetti until al dente and drain.
- Mix. Stir the chicken, tomatoes, soup, half the cheddar, garlic powder, onion powder, and pepper together.
- Combine. Fold in the spaghetti and pour into a greased 9 by 13 inch dish.
- Top. Sprinkle with the remaining cheddar and cover with foil.
- Bake. Bake at 350 degrees F for 25 minutes, then uncover and bake 15 minutes more until bubbly and golden.
