Written by Sarah Miller
If you’ve ever found yourself hungry in your own kitchen, just wanting something filling, cheesy, and pure comfort, Southern Cheesy Chicken Spaghetti Casserole is totally your answer.
We’ve all stared at the clock (maybe after a super long Monday) wondering how in tarnation to pull off a dinner that folks will actually eat up. Casseroles like this one pop up in my memory because they never fail to win over even the picky eaters.
Ever made a Chicken Broccoli Rice Casserole or devoured a leftover wedge of Beefaroni and Spaghetti? Trust me, this Southern Cheesy Chicken Spaghetti Casserole is about to become your new go-to.
What is chicken spaghetti?
Simple question, right? Southern Cheesy Chicken Spaghetti Casserole isn’t your average red sauce spaghetti. Nope, not even close. It’s a wild blend of creamy sauce, heaps of gooey cheese, cooked chicken, and (you guessed it) spaghetti all tossed together and baked till it bubbles. Some folks call it the south’s answer to lasagna, and honestly, I’m not arguing.
You usually see it at potlucks or family gatherings since it feeds a crowd without any snooty ingredients. There’s just something about its crazy comfort factor, especially on chilly nights. Crackly cheese on top? Good grief. It’s about as classic Southern as you can get.
Plus, I swear kids love it. And hey, if a dish can pass the “toddler won’t launch it off the plate” test, you’re golden.
| Ingredient | Quantity | Notes |
|---|---|---|
| Cooked Chicken | 2 cups | Shredded rotisserie is perfect for saving time. |
| Spaghetti | 8 ounces | Use standard spaghetti, not angel hair. |
| Cream of Chicken Soup | 1 can (10.5 oz) | For creaminess; can substitute with homemade sauce. |
| Shredded Cheddar Cheese | 2 cups | Sharp cheddar gives the best flavor. |
| Bell Pepper (diced) | 1 cup | Optional, try green or red. |
| Onion (diced) | 1 small | Skip if you’re not a fan. |
| Salt & Pepper | To taste | Essential for flavor |
Ingredient FAQ
Let’s chat about the little things that make a big difference. Every Southern Cheesy Chicken Spaghetti Casserole has sorta the same backbone, but honestly, there’s wiggle room.
People ask about the chicken – cooked rotisserie chicken is my favorite shortcut, but you can cook your own if you’re feeling patient.
What about the cheese? Sharp cheddar is my MVP for real flavor, but maybe you love Colby Jack or a wild sprinkle of mozzarella. Any decent melting cheese works!
Is the soup necessary? Kind of, yep. Cream of chicken soup gives it that stick-to-your-ribs texture and keeps everything creamy.
Veggies: Onions and bell peppers are classic. If you hate onions, just skip ‘em. Mushrooms are great tossed in too (but my kids beg me not to, sigh).
Last, the pasta. You want real spaghetti, not that skinny angel hair. Break it in half if you don’t want it hanging off your fork like a cartoon noodle.
Oh, don’t forget salt and pepper. Southern food loves seasoning!
How to cook the chicken
Now, you want chicken that’s juicy, not dusty. There’s no medal for dry chicken, right? Three ways work well in my house.
First, poaching is easy – just simmer chicken breasts or thighs in broth with a couple garlic cloves tossed in for extra flavor. Usually takes 15 to 20 minutes.
Secondly, if you’re short on time, a shredded rotisserie chicken from the store saves your hide and delivers big on flavor.
If you’re extra, you can roast chicken yourself with a drizzle of olive oil – tuck in some salt, pepper, even a sprinkle from this Chicken Taco Seasoning recipe for a twist. That’s secret flavor unlocked.
Bottom line – don’t overthink it. The main thing is having cooked chicken, diced up or shredded, ready for the cheesy fun.
Recipe variations and substitute ideas
Alright, let’s get wild. Folks add all sorts of fun twists to their Southern Cheesy Chicken Spaghetti Casserole, so you don’t have to stick to any single road map. Need to clear out leftover veggies? Toss ‘em in. Corn, green chiles, or spinach are tasty extras that don’t mess things up.
For the “can’t eat gluten” crowd, grab gluten-free spaghetti noodles. Dairy-free cheese works all right, though I’d double the seasoning when swapping that out.
If you’re outta chicken, try shredded turkey (happens a lot after Thanksgiving). Bacon bits? Yes, ma’am, scatter ‘em on top. Or spice things up with a pinch from this easy Buffalo Chicken Dip Recipe for a party version.
Sometimes, folks like it with a crushed cracker topping, just like Baked Egg Casserole with Crackers. You do you, as my grandma says.
How to store leftovers
Here’s the thing – leftovers are gold, but only if you actually want to eat ‘em later. Southern Cheesy Chicken Spaghetti Casserole holds up like a champ in the fridge.
Scoop any extras into a sealed container as soon as it cools. A tight lid keeps it from drying out or stealing fridge smells (the worst).
The casserole will hang on for about three or four days in the fridge. Some say it tastes even better the second day – the flavors just chill together.
For longer storage, you can freeze single servings or the whole casserole. Double-wrap tightly and it should be fine for a good month or two. Just thaw overnight, heat, and eat.
Microwaving will work, but I honestly think an oven reheat keeps things creamier and that magic crunchy cheese on top. Give it a try, you’ll notice.
Serving suggestions
So, you pulled the casserole out and the kitchen already smells like smiles. Need ideas on how to serve it up? Here are a few easy ways:
- Pile it onto plates with a simple green salad and maybe a slice of buttered Texas toast.
- Perfect for church potlucks or to drop off at a neighbor’s when life is busy (big Southern points for that).
- Leftovers make a decent lunch just zapped in the microwave or packed for work.
Common Questions
Do I have to use canned soup?
You don’t have to, genuinely, but it’s what makes the casserole creamy. You could swap it for a homemade white sauce if you’re feeling ambitious.
Is this spicy?
Nope, unless you stir in jalapeños or a dash of hot sauce, Southern Cheesy Chicken Spaghetti Casserole is super family-friendly.
Can I use another pasta?
Sure thing. Penne works in a pinch but spaghetti gives that real down-home feel.
How long does it bake?
About 35 minutes at 350F gets it nicely brown on top. Just look for that bubbly edge showing it’s done.
What’s the best way to freeze it?
I like portioning into freezer bags so you can grab one for a super quick meal. Try pushing out most of the air before sealing.
Ready for a Comfort Food Win?
Okay y’all, now you know just about everything for Southern Cheesy Chicken Spaghetti Casserole, from ingredients to keeping leftovers. It’s one of those recipes you seriously can’t mess up, which is why I make it when I’m hungry and short on patience. If you’re looking for even more cozy meals, check out Ultimate Chicken Spaghetti – Southern Bite for another take. And if you need a sidekick recipe, this Chicken Ranch Potato Bake is pretty dreamy.
Give it a whirl, don’t worry about exact measurements, and have fun with the process. One casserole, so many happy bellies.
Southern Cheesy Chicken Spaghetti Casserole
Ingredients
Main Ingredients
- 2 cups Cooked Chicken Shredded rotisserie is perfect for saving time.
- 8 ounces Spaghetti Use standard spaghetti, not angel hair.
- 1 can (10.5 oz) Cream of Chicken Soup For creaminess; can substitute with homemade sauce.
- 2 cups Shredded Cheddar Cheese Sharp cheddar gives the best flavor.
- 1 cup Bell Pepper (diced) Optional, try green or red.
- 1 small Onion (diced) Skip if you’re not a fan.
- To taste Salt & Pepper Essential for flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Cook spaghetti according to package instructions, then drain it.
- In a large mixing bowl, combine the cooked chicken, cooked spaghetti, cream of chicken soup, shredded cheddar cheese, diced bell pepper, diced onion, salt, and pepper.
- Mix well until all ingredients are combined and coated in the creamy sauce.
Baking
- Transfer the mixture into a greased casserole dish.
- Spread evenly and top with additional cheese if desired.
- Bake in the preheated oven for about 35 minutes, or until the top is bubbly and golden brown.