There’s something about Southern comfort food that feels like a big warm hug, and this Creamy Southern Chicken Spaghetti Casserole is the edible equivalent of gathering around Grandma’s kitchen table. I’ll never forget the way our whole neighborhood would magically appear whenever Mom pulled her famous casserole from the oven – the scent of bubbling cheese and savory chicken drifting through the screen door was better than any dinner bell. That golden crust hiding creamy, dreamy noodles underneath? Pure magic. What I love most is how this humble dish turns basic ingredients into something extraordinary with minimal fuss. It’s the kind of meal that makes everyone ask for seconds while swapping stories from their day.
Why You’ll Love This Creamy Southern Chicken Spaghetti Casserole
Trust me, this isn’t just another casserole—it’s the kind of dish that makes people hover around the oven waiting for that first scoop. Here’s why it’s become my go-to for everything from busy weeknights to potlucks:
- Creamy dreamy texture: That perfect blend of condensed soups, sour cream, and melty cheese coats every noodle like a cozy blanket
- Weeknight superhero: Uses simple ingredients you probably already have – no fancy grocery runs needed
- Crowd-pleasing magic: Picky kids and hungry adults alike go crazy for the cheesy, chickeny goodness
- Leftovers that improve: Flavors meld beautifully overnight – if you’re lucky enough to have any left!
- Endless variations: Swap in rotisserie chicken, add some heat with diced jalapeños, or try different cheeses – it’s forgiving like your favorite cheesy casserole should be
The best part? That golden crust hiding creamy, dreamy noodles underneath makes everyone feel like you spent hours in the kitchen when really, it comes together faster than takeout.
Ingredients for Creamy Southern Chicken Spaghetti Casserole
Gathering the right ingredients is half the secret to this casserole’s magic. I’ll never forget the time I tried to substitute Greek yogurt for sour cream – let’s just say my family still teases me about that “healthy” version! Stick with these simple, flavorful components:
For the Chicken
The chicken lays the foundation for this dish’s hearty character:
- 2 pounds boneless, skinless chicken thighs or breasts (thighs stay juicier, but breasts work great too)
- 2 tablespoons oil – vegetable, canola or olive all do the trick
- A good pinch each of salt and pepper – eyeball it like Grandma did
Pro tip: Baking the chicken keeps it tender, but boiling works when you’re in a hurry.
For the Vegetables and Sauce
This is where the flavors really come to life:
- 1 cup chopped celery – those little crescent moons add perfect crunch
- 1 cup chopped onion – I like yellow for sweetness
- 1 cup chopped bell peppers – mix red and green for color
- 1 can cream of chicken soup – the “glue” that holds everything together
- 1 can cream of celery soup – trust me on this double-soup combo
- 1 teaspoon garlic powder – our shortcut to deep flavor
- 1 cup sour cream – full-fat gives the creamiest result
- 1 cup unsalted chicken broth – keeps everything perfectly moist
- 12 ounces sharp Cheddar cheese, shredded (divided) – reserve 4 oz for that gorgeous golden top
- ½ teaspoon each salt and pepper – to taste
The amount of cheese might seem extra, but as my Aunt May used to say, “When in doubt, add more cheddar!”
For the Pasta
The backbone of our casserole:
- 1 pound spaghetti – regular works perfectly, no need for fancy shapes
Cooking tip: Go for al dente since the pasta will soften more during baking.
How to Make Creamy Southern Chicken Spaghetti Casserole
Alright, let’s get this comfort food magic started! I promise it’s easier than you think – I’ve made this so many times I could probably do it with my eyes closed (though I don’t recommend trying that with boiling pasta water). Here’s my foolproof method:
- Prep the chicken: Heat that oven to 350°F first thing – no one likes waiting for it to warm up! Place your chicken in a lightly greased baking dish, sprinkle with salt and pepper, and cover snugly with foil. Bake for 40-45 minutes until it hits 165°F inside. If you’re in a rush, you can boil the chicken instead – just don’t skip checking the temperature!
- Chop and shred: While the chicken works its magic, chop those crisp veggies. Once the chicken’s cool enough to handle, grab two forks and shred it – I like some bigger chunks for texture. Heads up: this is when my dog mysteriously appears in the kitchen every single time.
- Sauté the flavor base: Heat oil in your trusty skillet over medium. Toss in the onions, celery, and bell peppers – that sizzle sound is basically the start of happiness. Cook them for about 15 minutes until they’re softened but still have some bite. This step builds so much flavor, so don’t rush it!
- Create the creamy sauce: Now for the good stuff – pour in the chicken broth, both condensed soups (yes, both!), garlic powder, salt, pepper, and that glorious sour cream. Stir like you mean it until everything’s smooth and creamy. Let it bubble gently for 5 minutes uncovered – it’ll thicken slightly.
- Bring it all together: Time for the shredded chicken to join the party! Stir it into the veggie mixture along with 1 cup of the shredded cheese. Reduce the heat to low so everything stays warm while you tackle the pasta. Check out my ultimate chicken pasta guide if you want more pasta pairing ideas!
- Cook the spaghetti: Boil your spaghetti in generously salted water for about 9 minutes – you want it al dente because it’ll soften more in the oven. Drain it well but don’t rinse – we want that starch to help the sauce cling.
- Assemble the masterpiece: Lightly oil your 9×13 baking dish (I use the same one from the chicken – less cleanup!). Mix the cooked pasta with the chicken-veggie-cheese mixture right in the dish, then stir in another cup of cheese. Top with the remaining cheese because we believe in crispy, cheesy crowns in this house!
- Bake to perfection: Cover with foil and bake at 350°F for 15 minutes. Remove the foil for the last 5 minutes if you want that cheese extra golden. You’ll know it’s done when the edges are bubbly and your kitchen smells like heaven.
Now the hardest part – letting it cool for 5 minutes before diving in! That creamy sauce thickens up just enough to coat every noodle perfectly. This is the kind of dish that somehow tastes even better the next day – if you have leftovers, that is!
Tips for the Best Creamy Southern Chicken Spaghetti Casserole
After making this casserole more times than I can count, I’ve picked up some secrets that’ll take yours from good to “can I get your recipe?” level. First, shred that chicken while it’s still warm – it gives you those perfect, juicy strands instead of dry chunks. And listen, I know it’s tempting to cook that spaghetti a little longer, but stop at al dente! It keeps cooking in the oven and mushy noodles are the saddest casserole tragedy.
Toss your shredded cheese with a teaspoon of cornstarch if you want it extra melty without separating. For a crispy golden top, hold back some cheese and add it during the last 5 minutes uncovered. Feel like kicking it up? A teaspoon of smoked paprika or a pinch of cayenne in the sauce makes everyone ask “what’s that amazing flavor?” without overwhelming the dish.
Here’s my favorite trick – let the assembled casserole sit for 10 minutes before baking. This lets the pasta soak up some sauce so every bite is perfectly creamy, not soupy. And always, always use a light hand with salt until you’ve tasted the finished sauce – those condensed soups already bring plenty of seasoning!
Serving Suggestions for Creamy Southern Chicken Spaghetti Casserole
Oh honey, this casserole shines brightest when you play up those cozy Southern vibes with the right sides! For nights when I want to keep things simple (which is most nights, let’s be real), I’ll whip up some garlic bread – that crispy, buttery crunch is magic against the creamy noodles. A bright cucumber tomato salad cuts through the richness perfectly. My kids go crazy when I sprinkle extra chopped parsley on top right before serving – the fresh green makes it look fancy without any extra work!
At our Sunday suppers, I’ll stretch one dish to feed my whole crew by adding roasted green beans or honey-glazed carrots. Portion-wise, this beauty serves about 8 hungry folks generously – unless my brother’s at the table, then maybe plan for 6. Want to impress? Serve it straight from the baking dish with a big wooden spoon – that bubbly cheese crust never fails to get oohs and ahhs!
Storing and Reheating Creamy Southern Chicken Spaghetti Casserole
Now listen, leftovers of this casserole are rare in my house – but when we miraculously have some, I’ve mastered keeping that creamy goodness tasting fresh! Cover the baking dish tightly with foil or transfer portions to airtight containers. Stash in the fridge for up to 3 days – honestly, it tastes even better as the flavors mingle. For longer storage, freeze individual servings wrapped in foil then sealed in freezer bags for up to a month.
When hunger strikes again, reheat single portions in the microwave (cover with a damp paper towel to keep moisture in!) or warm larger amounts in a 350°F oven until bubbly – usually about 20 minutes covered, then 5 uncovered to crisp that cheese back up. Pro tip: Add a splash of broth before reheating to bring back that creamy texture. Trust me, you’ll be fighting over who gets the crispy edge pieces!
Frequently Asked Questions
Can I use rotisserie chicken to save time?
Absolutely! Rotisserie chicken works great – just shred about 3 cups. Skip the cooking step and add it when you’d mix in the baked chicken. The flavor’s fantastic!
How do I make this gluten-free?
Use gluten-free spaghetti and check your soup labels carefully. Many brands offer GF condensed soups now. The rest is naturally gluten-free!
Can I freeze leftovers?
You bet! Freeze portions for up to a month. Thaw overnight in the fridge, then reheat covered at 350°F until bubbly – about 20 minutes should do it.
What if I don’t have bell peppers?
No worries – mushrooms, carrots, or even frozen peas make great subs. The casserole police won’t come knocking! Just keep the total veg amount about the same.
Can I prepare this ahead?
Absolutely! Assemble the casserole but hold the final bake. Cover and refrigerate up to 24 hours. Add 5-10 extra minutes to baking time since it’ll be cold.
Nutritional Information
Now, I’m no nutritionist, but I can tell you this – when you’re making comfort food this good, sometimes it’s best not to ask too many questions! The nutritional info for this Creamy Southern Chicken Spaghetti Casserole will vary depending on your exact ingredients – like whether you use full-fat sour cream or go for a lighter cheese. What I can promise is that every bite delivers serious satisfaction and that warm, fuzzy feeling only homemade casseroles can provide. Just remember – balance is key! Maybe serve it with a big green salad to balance out all that cheesy goodness.
Creamy Southern Chicken Spaghetti Casserole
Equipment
- 9×13 Baking Dish
- Skillet
- large pot
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs or breasts
- 2 tablespoons oil (canola, vegetable, or olive)
For the Vegetables and Sauce
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped green and/or red bell pepper
- 1 can condensed cream of chicken soup
- 1 can condensed cream of celery soup
- 1 teaspoon garlic powder
- 1 cup sour cream
- 1 cup unsalted chicken broth
- 12 ounces sharp Cheddar cheese, shredded divided (8 oz for casserole, 4 oz for topping)
- ½ teaspoon salt
- ½ teaspoon pepper
For the Pasta
- 1 pound spaghetti
Instructions
- Preheat oven to 350°F. Place chicken on a lightly greased baking dish, season with salt and pepper, cover with foil, and bake for 40-45 minutes or until internal temperature reaches 165°F. Alternatively, boil chicken in water until it reaches 165°F, then remove and set aside.
- While chicken cooks, chop onions, celery, and bell peppers. Once chicken cools, shred it with two forks.
- Heat oil in a skillet. Add onions, celery, and bell peppers; cook for 15 minutes on medium heat.
- Add chicken broth, condensed soups, garlic powder, salt, pepper, and sour cream to the skillet. Mix well and cook uncovered for 5 minutes.
- Stir shredded chicken into the vegetable mixture. Add 1 cup of shredded cheese and mix well. Reduce heat to low.
- Boil pasta in a separate pot according to package instructions (about 9 minutes). Drain and set aside.
- Lightly oil a 9×13 baking dish. Combine cooked pasta and vegetable mixture in the dish. Mix in another 1 cup of cheese.
- Top with remaining cheese. Bake covered for 15 minutes or until cheese melts and casserole is bubbly.