Creamy Southern Chicken Spaghetti Casserole
A comforting Southern casserole with creamy sauce, tender chicken, and melted cheese.
Equipment
- 9x13 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 9x13 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.
Notes
For extra flavor, add a pinch of paprika or cayenne pepper to the sauce. Leftovers can be refrigerated for up to 3 days.