Chicken Spaghetti

This Classic Chicken Spaghetti is the ultimate Southern comfort food casserole! It combines tender shredded chicken, spaghetti noodles, and a rich, creamy, cheesy sauce spiked with bell peppers and mild green chilies. It’s bubbly, incredibly satisfying, and always a massive hit at family dinners and potlucks.

Classic Southern Chicken Spaghetti

• Prep time: 20 minutes
• Bake time: 30 minutes
• Yield: 8–10 servings

Ingredients

• 1 lb spaghetti noodles, broken in half (so they are easier to mix and serve)
• 3 cups cooked chicken, shredded or diced (rotisserie chicken is a great shortcut!)
• 1/4 cup (1/2 stick) unsalted butter
• 1 medium yellow onion, finely diced
• 1 green bell pepper, finely diced
• 1 red bell pepper, finely diced (adds a lovely pop of color and sweetness)
• 2 cloves garlic, minced
• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
• 1 can (10.5 oz) cream of celery soup
• 1 can (10 oz) Rotel diced tomatoes and green chilies (mild or original, drained slightly)
• 1 cup chicken broth (or reserved pasta water)
• 2 cups sharp cheddar cheese, freshly shredded (divided)
• 1/2 cup Velveeta or cream cheese, cubed (optional, for an extra velvety sauce)
• 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp smoked paprika
• Salt and freshly cracked black pepper, to taste
• Fresh parsley or green onions, chopped (for garnish)

Step-by-Step Instructions

1. Prep the Oven & Pasta: Preheat your oven to $350^\circ\text{F}$ ($175^\circ\text{C}$). Grease a large 9×13-inch baking dish. Cook the spaghetti in a large pot of salted boiling water until al dente, then drain well.
2. Sauté the Aromatics: Melt the butter in a large skillet or Dutch oven over medium heat. Add the diced onion, green bell pepper, and red bell pepper. Cook for 6–8 minutes until softened. Stir in the minced garlic and cook for 1 more minute.
3. Build the Creamy Sauce: Reduce the heat to low. Whisk in the cream of chicken soup, cream of celery soup, drained Rotel, chicken broth, garlic powder, onion powder, smoked paprika, salt, and pepper.
4. Melt the Cheese: Stir in the cubed Velveeta or cream cheese and 1 cup of the shredded cheddar cheese until the sauce is smooth, warm, and thoroughly combined.
5. Combine Everything: Add the shredded chicken and the cooked spaghetti directly into the sauce. Toss everything gently with a large spoon or spatula until every single noodle is coated in that rich, creamy goodness.
6. Assemble the Casserole: Transfer the mixture into your prepared 9×13-inch baking dish and spread it out evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese all over the top.
7. Bake & Serve: Bake uncovered for 25 to 30 minutes, until the sauce is bubbling around the edges and the cheese on top is melted and lightly golden. Let it rest for 10 minutes before serving, then garnish with fresh parsley.

Make-Ahead & Freezing Tips

• Make-Ahead: You can assemble the entire casserole a day in advance, cover it, and keep it in the fridge. Just add 5–10 extra minutes to the baking time since it’s going in cold!
• Freezer-Friendly: This casserole freezes wonderfully before baking. Wrap it tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.