Let me tell you: after a long day, nothing hits quite like Southern Chicken Spaghetti Casserole. It’s got all the comfort of Southern cooking fused with that cheesy, creamy baked spaghetti goodness you didn’t know you needed. As someone who often juggles work, errands, and (let’s be honest) navigating life’s little surprises, recipes like this are my go-to. It’s fast, satisfying, and—bonus—everyone asks for seconds.
This dish is perfect when you crave Southern comfort food that doesn’t demand hours in the kitchen. It’s a hearty, warm casserole that brings family to the table without fussing over endless steps. Ready in about 45 minutes, it’s the kind of weeknight rescue that feels like a hug in a dish.
Why You’ll Love This Southern Chicken Spaghetti Casserole
-
It’s all baked in one dish—fewer pans to wash.
-
The combination of tender shredded chicken, melted cheddar, and that creamy soup base gives you pure creamy baked spaghetti satisfaction.
-
A little cayenne pepper adds just enough kick without turning it into a fire hazard—a perfect spicy cheesy chicken casserole.
-
It delivers that soothing, hearty flavor you expect from Southern comfort food, but without all the fuss.
Southern Chicken Spaghetti Casserole
- Total Time: 45 minutes
- Yield: Serves 8
- Diet: Halal
Description
Southern Chicken Spaghetti Casserole is the ultimate weeknight comfort dish — a creamy, cheesy Southern classic baked to golden perfection. Featuring tender shredded chicken, spaghetti, bell peppers, and a touch of cayenne heat, it’s a warm, satisfying one-dish meal that brings family together without the stress of multiple pots and pans.
Ingredients
-
3–4 boneless, skinless chicken breasts (≈ 680 g)
-
8 oz (225 g) spaghetti
-
2 cups (200 g) shredded sharp cheddar cheese
-
1 cup (150 g) chopped fresh bell peppers
-
1 can (10.5 oz / 298 g) cream of chicken soup
-
1 tsp (2.5 g) paprika
-
½ tsp (1.25 g) cayenne pepper
-
1 tsp (3.1 g) garlic powder
-
¼ cup (25 g) sliced green onions
Instructions
-
Preheat oven to 350 °F (175 °C). Lightly grease a large casserole dish.
-
Cook the chicken: In a skillet over medium heat, cook chicken breasts for 6–7 minutes per side until golden and cooked through. Let cool, then shred.
-
Cook the pasta: In a pot of salted boiling water, cook spaghetti until al dente (8–10 minutes). Drain and set aside.
-
Combine ingredients: In a large bowl, mix shredded chicken, cooked spaghetti, cream of chicken soup, bell peppers, paprika, cayenne, garlic powder, and 1 cup cheddar cheese. Stir to coat evenly.
-
Assemble: Pour the mixture into the greased dish. Sprinkle the remaining 1 cup of cheddar evenly over the top.
-
Bake: Place in the oven for 25–30 minutes, until bubbly and golden around the edges.
-
Serve: Rest for 5 minutes, garnish with green onions, and serve warm.
Notes
Substitute rotisserie chicken for quicker prep.
Use a blend of colored bell peppers for extra flavor and visual appeal.
If the cheese browns too quickly, cover loosely with foil.
To make it lighter, use reduced-fat cheddar and low-fat cream of chicken soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked Casserole
- Cuisine: Southern American
Ingredients
-
3–4 boneless, skinless chicken breasts (≈ 680 g)
-
8 oz (225 g) spaghetti
-
2 cups (200 g) shredded sharp cheddar cheese
-
1 cup (150 g) chopped fresh bell peppers
-
1 can (10.5 oz / 298 g) cream of chicken soup
-
1 tsp (2.5 g) paprika
-
½ tsp (1.25 g) cayenne pepper
-
1 tsp (3.1 g) garlic powder
-
¼ cup (25 g) sliced green onions
Steps to Make It
-
Preheat your oven to 350 °F (175 °C). Lightly grease a large casserole dish so nothing sticks.
-
In a skillet over medium heat, cook your chicken breasts about 6–7 minutes per side until nicely golden and cooked through. Let them cool just a bit, then shred them with two forks.
-
Meanwhile, bring salted water to a boil in a pot. Add the spaghetti and cook until al dente—around 8–10 minutes—then drain and set aside.
-
In a large bowl, stir together shredded chicken, cooked spaghetti, cream of chicken soup, bell peppers, paprika, cayenne, garlic powder, and 1 cup (100 g) of the cheddar cheese. Mix until everything is coated and evenly blended.
-
Pour the mixture into your greased casserole dish. Sprinkle the remaining 1 cup (100 g) of cheddar cheese evenly on top.
-
Bake for 25–30 minutes, or until the cheese is fully melted, bubbly, and golden at the edges.
-
Remove from oven and let it rest for about 5 minutes. Garnish with green onions before serving warm.
Cooking Tips & Tricks
-
Don’t overshoot seasoning: You can always add extra cayenne if someone wants more heat.
-
Bell pepper variation: If you want more color and flavor, mix in red, yellow, or orange peppers.
-
Cheese swap (if needed): A mix of Monterey Jack or mozzarella with cheddar works, but the sharp cheddar gives it that classic bite.
-
Avoid soggy pasta: Be sure to drain the spaghetti well. If it seems moist, let it sit a minute in the colander.
-
Cover if it browns too fast: If the cheese is getting too brown before the dish is heated through, loosely tent with foil for part of the bake time.
A Little Story from My Kitchen
Years ago, I tried a version of this for a casual dinner with friends. One friend—who claims to “not like casseroles”—asked for the recipe. I figured I’d tweak it over time, but it stuck. Now it’s my fallback when I want to impress without terrorizing the kitchen. My kids love the cheesy top, and my partner teases me that this is “fancier mac and cheese with chicken.” Funny, but absolutely fair.
What to Serve With It
Pair this casserole with a crisp side to balance the richness. A simple green salad dressed in vinaigrette or steamed green beans dressed with lemon works beautifully. You might also serve warm cornbread or garlic bread to soak up any creamy sauce leftovers. A tart fruit salad or coleslaw adds brightness to the plate. With those sides, your meal feels complete without extra stress.
How to Store & Reheat
Let leftover casserole cool to near room temperature (but no more than two hours out). Store in an airtight container in the fridge for up to 3–4 days. To reheat, place portions in a baking dish or oven-safe container, sprinkle a bit more cheese if you like, and warm at 325 °F (165 °C) until heated through (about 15–20 minutes). You can also microwave individual servings—start with 1 to 2 minutes and stir mid‑way—but the top won’t stay quite as crisp.
FAQs & Quick Answers
Can I substitute the chicken with leftover rotisserie chicken?
Absolutely! Just shred what you have and skip the cooking step. It speeds things up nicely.
Can I use gluten‑free or whole wheat spaghetti?
Yes! Just watch cook times (gluten‑free may get soft sooner). Drain well so the casserole doesn’t turn mushy.
Is there a lower‑fat version I could try?
You could use reduced‑fat cheddar and a light version of cream of chicken soup, though it won’t be quite as rich. Add a splash of milk to help maintain creaminess.
Can I make it ahead and bake later?
Sure—assemble the dish, cover tightly, and refrigerate up to 24 hours. Bake a little longer (maybe 5–10 minutes extra) if starting cold.
What if I don’t like spice?
Just skip or reduce the cayenne pepper. It’ll still be delicious and cheesy—the spicy part is optional.
I hope this Southern Chicken Spaghetti Casserole becomes one of your go‑to comfort meals. It’s creamy, a little spicy, undeniably cheesy—and exactly the kind of Southern comfort food you’ll want hanging around your recipe rotation. Let me know how it turns out!