Description
A creamy and delicious Southern Chicken Spaghetti Bake that combines tender chicken, pasta, and a rich sauce, topped with melted cheese.
Ingredients
Scale
- 8 oz spaghetti pasta (broken into thirds before cooking)
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) Rotel tomatoes with green chilies, undrained
- 1 small onion, finely diced
- ½ cup green bell pepper, finely diced
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese (divided)
- ½ cup shredded mozzarella cheese
- ½ cup chicken broth (or more if you like it creamier)
- 1 tsp seasoned salt (or regular salt, to taste)
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- 2 tbsp butter or olive oil (for sautéing)
- Optional: chopped parsley or green onions for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti until just al dente (it will cook more in the oven). Drain and set aside.
- In a large skillet, heat butter or olive oil over medium heat. Add onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
- In a large mixing bowl, combine cream of mushroom soup, cream of chicken soup, Rotel tomatoes, chicken broth, and seasonings (seasoned salt, black pepper, paprika, garlic powder). Stir in the sautéed veggies. Add shredded chicken and 1 ½ cups cheddar cheese. Mix well.
- Add the cooked spaghetti to the mixture and stir until evenly coated. Pour everything into a 9×13-inch baking dish. Top with the remaining ½ cup cheddar cheese + ½ cup mozzarella.
- Bake uncovered at 350°F (175°C) for 30–35 minutes, until hot and bubbly with a golden cheese topping.
- Garnish with parsley or green onions. Serve hot with a side salad or garlic bread.
Notes
- Add red pepper flakes or jalapeños if you like extra spice.
- Mix in veggies like broccoli or mushrooms for extra nutrition.
- Use a Velveeta + cheddar combo for an ultra-creamy Southern twist.
- Can substitute turkey for chicken (great for Thanksgiving leftovers!).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg