A rich, creamy casserole that brings true comfort to the table. Made with tender shredded chicken, a smooth, cheesy sauce, and a perfect blend of seasonings, this dish is ideal for family dinners, potlucks, or any time you need a satisfying, hearty meal. It’s simple, flavorful, and guaranteed to become a staple in your kitchen.
When you need a meal that feels like comfort without being complicated, Southern Chicken Spaghetti is the answer. It’s rich, creamy, and full of bold, familiar flavors that always hit the spot. Tender chicken, a velvety cheese sauce, and a perfect blend of seasonings come together to create a dish that’s hearty, satisfying, and made for sharing. Whether you’re feeding your family or hosting an after-service Sunday dinner, this recipe brings everyone to the table — and makes sure they leave full, happy, and asking for seconds.
What You’ll Need to Make Southern Chicken Spaghetti
Spaghetti
Use 12 ounces of spaghetti, cooked until just al dente. You want it tender but still firm enough to hold up to the rich sauce.
Cooked Shredded Chicken
Three cups of cooked, shredded chicken bring hearty flavor and texture to the dish. A store-bought rotisserie chicken works perfectly if you’re short on time.
Cream of Chicken and Cream of Mushroom Soups
These two pantry staples create the creamy, savory base that pulls the casserole together.
Chicken Broth
Adds just enough moisture to keep the spaghetti tender without making the dish watery.
Fire-Roasted Tomatoes
Drained and added for a subtle smoky flavor that balances the richness of the sauce.
Cheddar Cheese and Pepper Jack Cheese
Two cheeses melt into the sauce, giving it a smooth, flavorful finish. Extra cheddar is sprinkled on top for a golden, bubbly crust.
Sour Cream
Brings an extra layer of creaminess that makes the sauce truly unforgettable.
Yellow Onion and Fresh Garlic
Sautéed until fragrant, these build a deep, homemade flavor foundation you can taste in every bite.
Seasonings
A blend of seasoning salt, garlic powder, onion powder, paprika, dried basil, and a little cayenne pepper (if you like a touch of heat) ensures the flavor runs through every layer.
Fresh Parsley (Optional)
A sprinkle of fresh herbs at the end adds color and a hint of brightness to the finished dish.
How to make this Southern Chicken Spaghetti
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish and set it aside.
- Cook the spaghetti until just al dente, then drain and set it aside. You want the noodles tender, but not too soft since they’ll finish cooking in the oven.
- Sauté the onion in olive oil over medium heat for 5–7 minutes, until softened. Add the chopped garlic and cook for another minute.
- Stir in the cream of chicken soup, cream of mushroom soup, chicken broth, fire-roasted tomatoes, sour cream, and all the seasonings — including seasoning salt, garlic powder, onion powder, paprika, cayenne (if using), and dried basil. Let everything simmer together for about 5–7 minutes, stirring occasionally.
- Remove the skillet from the heat and stir in the shredded cheddar and pepper jack cheeses until the sauce is smooth and fully melted.
- In a large mixing bowl, combine the cooked spaghetti and shredded chicken. Pour the cheese sauce over and mix until everything is evenly coated.
- Transfer the mixture to your prepared baking dish and spread it out evenly. Top with a little extra cheddar cheese.
- Bake uncovered for 25–30 minutes, or until the top is golden and the casserole is heated through.
- Garnish with fresh parsley if desired. Serve hot.
How to Store and Reheat Leftovers
If you’re lucky enough to have leftovers, Southern Chicken Spaghetti stores and reheats beautifully.
How to store leftover
Let the casserole cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days.
How to reheat
For the best results, reheat in the oven at 350°F, covered with foil, until warmed through — about 20–25 minutes.
If you’re heating a single serving, the microwave works just fine. Heat in 30-second intervals, stirring in between, until hot.
Cousin Tip
If the sauce thickens too much after chilling, stir in a splash of chicken broth before reheating to loosen it up.
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Ingredients
- 12 oz spaghetti
- 3 cups cooked shredded chicken
- 1 can 10.5 oz cream of chicken soup
- 1 can 10.5 oz cream of mushroom soup
- 1 cup chicken broth
- 1 can 10 oz fire-roasted tomatoes, drained
- 2 cups shredded Sharp Cheddar cheese plus more for topping
- 1 cup shredded Pepper Jack cheese
- 1 cup sour cream
- 1 large yellow onion diced
- 4 cloves fresh garlic chopped
- 2 tbsp olive oil
- 2-3 tsp Seasoning Salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper optional
- 1 tsp dried basil
- Fresh parsley optional
Instructions
- Preheat your oven to 350°F.
- Cook the spaghetti until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté the onion until soft and translucent, about 5-7 minutes. Add the garlic and cook for another minute.
- Stir in the cream of chicken soup, cream of mushroom soup, chicken broth, fire-roasted tomatoes, sour cream, Seasoning Salt, garlic powder, onion powder, paprika, cayenne pepper (if using), and dried basil. Simmer for 5-7 minutes.
- Remove the skillet from heat and stir in the shredded cheddar and pepper jack cheese until melted.
- Combine the cooked spaghetti, shredded chicken, and the sauce.
- Transfer to a greased 9×13-inch baking dish. Top with extra cheddar cheese.
- Bake for 25-30 minutes, or until the top is golden and bubbly.
- Garnish with fresh parsley and serve.
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