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Southern Chicken Spaghetti Casserole

Southern Chicken Spaghetti Casserole

iamwinfred
This creamy, comforting Southern Chicken Spaghetti Casserole is a beloved potluck staple that combines tender chicken, spaghetti, and a rich cheese sauce with a kick of Rotel tomatoes. It's the perfect make-ahead dish that feeds a crowd and tastes even better the next day.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 10 servings
Calories 485 kcal

Equipment

  • Large pot For boiling pasta
  • 9x13-inch baking dish For casserole
  • Large mixing bowl
  • Medium saucepan For cheese sauce

Ingredients
  

  • 1 pound spaghetti 454g
  • 3 cups cooked chicken about 450g, shredded or diced
  • 1 can cream of chicken soup 10.5 oz or 298g
  • 1 can cream of mushroom soup 10.5 oz or 298g
  • 1 can Rotel tomatoes with green chilies 10 oz or 283g, undrained
  • 1 cup sour cream 240g
  • 2 cups shredded cheddar cheese 240g, divided
  • 1 cup shredded mozzarella cheese 120g
  • 1 medium yellow onion about 1 cup or 150g, diced
  • 1 medium green bell pepper about 1 cup or 150g, diced
  • 2 cloves garlic minced
  • 2 tablespoons butter 28g
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

For Topping

  • 1 cup shredded cheddar cheese 120g, reserved from above
  • 1/2 cup crushed Ritz crackers optional, about 12 crackers

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish with cooking spray or butter.
  • Cook spaghetti according to package directions until al dente, drain well, and set aside.
  • In a large skillet, melt butter over medium heat and sauté onion and bell pepper until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  • In a large mixing bowl, combine cream of chicken soup, cream of mushroom soup, Rotel tomatoes, sour cream, 1 cup cheddar cheese, mozzarella cheese, salt, pepper, garlic powder, and onion powder.
  • Add cooked pasta, shredded chicken, and sautéed vegetables to the sauce mixture and stir until everything is evenly coated.
  • Transfer mixture to prepared baking dish and spread evenly. Top with remaining 1 cup cheddar cheese and crushed Ritz crackers if using.
  • Bake uncovered for 30-35 minutes until bubbly and cheese is melted and golden. Let stand 5 minutes before serving.

Notes

  • Use rotisserie chicken for quick preparation, or poach chicken breasts in seasoned water for 15-20 minutes.
  • For a spicier version, use hot Rotel tomatoes or add 1/4 teaspoon cayenne pepper to the sauce.
  • This casserole can be assembled up to 24 hours ahead, covered, and refrigerated. Add 10 minutes to baking time if baking from cold.
  • Leftovers keep well in the refrigerator for 3-4 days and can be reheated in the microwave or oven.
  • Freeze unbaked casserole for up to 3 months. Thaw overnight in refrigerator before baking.
  • Substitute Greek yogurt for sour cream for a lighter version with more protein.
  • Add 1 cup frozen peas or corn in step 5 for extra vegetables.
  • For gluten-free, use gluten-free pasta and check that your cream soups are certified gluten-free.
  • The Ritz cracker topping adds buttery crunch but can be omitted or replaced with breadcrumbs.
  • If mixture seems dry, add 1/4 to 1/2 cup chicken broth or milk to reach desired consistency.

Nutrition

Serving: 1ServingCalories: 485kcalCarbohydrates: 42gProtein: 28gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 890mgPotassium: 380mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 12mgCalcium: 25mgIron: 10mg
Keyword chicken casserole, make ahead dinner, pasta bake, potluck dish, southern comfort food
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