Ultimate Southern Chicken Spaghetti Casserole — Creamy, Cheesy One-Dish Comfort (Family-Style, Easy)

Southern chicken spaghetti casserole is a beloved comfort food that brings together tender chicken, al dente spaghetti, a creamy savory sauce, and melty cheese into a single, family-friendly baking dish. It’s the kind of recipe that shows up at potlucks, Sunday suppers, and weeknight dinners alike because it’s practical to prepare in larger quantities, holds well under a heat lamp or in a warm oven, and appeals to kids and adults.

This article explains what the dish is, highlights its nutritional components, lists full ingredients with exact quantities for a 9×13-inch casserole that serves eight, walks through a step-by-step preparation in paragraph form, shares healthy habit swaps, offers multiple tested variations (each explained clearly), and supplies practical tips for perfect texture and flavor.

Also read: Pineapple Teriyaki Chicken Bowl

What is Southern Chicken Spaghetti Casserole?

Southern chicken spaghetti casserole is a distinctly American casserole that blends cooked spaghetti noodles with shredded or diced chicken in a creamy sauce—often built from canned condensed soups, milk, butter, and a thickener—or from a homemade roux and milk. It typically includes vegetables such as sautéed onions and bell peppers, and is finished with generous amounts of cheddar or other melting cheeses.

Unlike Italian spaghetti dishes with tomato-based sauces, this casserole relies on a cream or béchamel-style sauce and baking to meld flavors and create a gooey, cohesive texture. Versions vary across households: some rely on convenience ingredients like canned soup for speed, while others prefer a from-scratch sauce for freshness and control.

Also read: Ultimate High-Protein Burger Bowl Recipe

Nutritional Snapshot — What This Dish Offers

A typical serving of this casserole provides a mix of macronutrients: protein from chicken and dairy, carbohydrates from the spaghetti, and fat from butter and cheese. You also get vitamins and minerals: B vitamins and iron from the enriched wheat pasta, calcium and vitamin D from milk and cheese, and vitamin C and fiber if you include bell peppers and peas.

Because the dish can be rich and calorically dense—especially when made with full-fat dairy and extra cheese—portion control and ingredient swaps can make it more suitable for everyday eating. Later in the article you’ll find healthier alternatives that lower sodium, saturated fat, and added sugar while preserving flavor and comfort.

Main Ingredients and Exact Quantities (Serves 8 — Total yield: ~10–12 cups)

Use the listed amounts for a single 9×13-inch casserole. Weights are included so you can be precise.

Protein and Pasta

• 1 pound (450 g) boneless, skinless chicken breasts or thighs — cooked and shredded or diced. Use roasted, rotisserie, or poached chicken.
• 12 ounces (340 g) dry spaghetti — broken into 3–4 inch pieces before cooking; yields about 6–7 cups cooked.

Vegetables and Aromatics

• 1 medium yellow onion (≈150 g), finely diced.
• 1 medium green bell pepper (≈120 g), diced.
• 2 cloves garlic, minced (≈6 g).
• 1/2 cup (75 g) frozen peas or sweet corn — optional, for color and extra nutrients.

Sauce Base (homemade creamy sauce)

• 3 tablespoons (42 g) unsalted butter.
• 1/4 cup (30 g) all-purpose flour (for the roux).
• 3 cups (720 ml) low-sodium chicken broth.
• 1 1/2 cups (360 ml) whole milk or 2% milk (for creaminess); for a thicker sauce, use 1 cup milk + 1/2 cup half-and-half.
• 1 (10.5 oz / 298 g) can condensed cream of chicken soup OR omit and use the roux + milk method below for a from-scratch version.

Cheese and Seasonings

• 2 cups (200 g) shredded sharp cheddar cheese, divided (1 1/4 cups into the casserole mixture, 3/4 cup for topping).
• 1/2 cup (50 g) grated Parmesan cheese (optional, for depth).
• 1 teaspoon kosher salt (adjust to taste).
• 1/2 teaspoon freshly ground black pepper.
• 1/2 teaspoon smoked paprika (optional).
• 1/4 teaspoon cayenne pepper (optional, for light heat).
• 1 teaspoon dried Italian seasoning or a blend of dried basil and oregano.
• 2 tablespoons chopped fresh parsley for garnish (optional).

Optional Add-ins & Garnish

• 1/2 cup (60 g) crushed buttery crackers or panko breadcrumbs mixed with 1 tablespoon melted butter for a crunchy topping (optional).
• 1/4 cup (60 ml) plain Greek yogurt stirred in at the end for tang and creaminess (optional).

Ingredient Notes and Substitutions

• Chicken: Rotisserie chicken is the fastest option and gives great flavor; shredded poached chicken is leaner. If using dark meat (thighs), you’ll get richer flavor and slightly more fat.
• Pasta: Whole-wheat spaghetti increases fiber; gluten-free spaghetti works if you use a gluten-free flour blend per package directions. Be mindful of cook times to avoid overcooking.
• Sauce: Using condensed soup is traditional and speeds preparation, but a roux-based sauce (butter + flour + broth + milk) yields fresher flavor and lets you control sodium and texture. To make a thicker, creamier sauce without condensed soup, make a light roux: melt butter, whisk in flour for 1–2 minutes, gradually whisk in warm broth and milk, and simmer until slightly thickened before adding cheese.
• Cheese: Sharp cheddar gives classic tang. Try a mix of sharp cheddar and Monterey Jack for meltiness. Parmesan adds umami and complexity.

How to Prepare Southern Chicken Spaghetti Casserole

Step 1: Preheat the Oven and Prepare the Baking Dish

Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter, oil, or nonstick spray to prevent sticking and ensure easy cleanup later. Set the dish aside while you prepare the pasta and sauce.

Step 2: Cook the Spaghetti

Bring a large pot of salted water to a rolling boil. Break the spaghetti into 3–4 inch pieces for easier serving. Cook until just al dente (around 8–9 minutes), since the pasta will continue to cook in the oven. Drain thoroughly and toss with 1 teaspoon of olive oil to prevent clumping. Set aside to cool slightly.

Step 3: Prepare and Cook the Chicken

If you’re using fresh chicken instead of pre-cooked or rotisserie, place boneless, skinless chicken breasts in a shallow pan. Cover with water or chicken broth, bring to a simmer, and cook for 10–15 minutes until the chicken is fully cooked and tender. Remove from the pan and shred with two forks or dice into small bite-sized pieces.

Step 4: Sauté the Vegetables

In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add the diced onion and bell pepper, and cook for 4–5 minutes until they soften and turn translucent. Add minced garlic and sauté for 30–60 seconds, stirring constantly until fragrant. These aromatic vegetables form the flavor base of your sauce.

Step 5: Make the Creamy Sauce

Sprinkle 1/4 cup of all-purpose flour over the cooked vegetables and stir to combine. Let it cook for about 1 minute to remove the raw flour taste. Gradually whisk in 3 cups of low-sodium chicken broth and 1 1/2 cups of milk. Keep whisking to avoid lumps and bring the mixture to a gentle simmer. In 3–5 minutes, the sauce should thicken into a smooth, velvety texture.
If you’re using condensed soup, whisk it in now. If not, continue thickening the roux-based sauce until it coats the back of a spoon.

Step 6: Add Cheese and Seasonings

Once the sauce thickens, remove it from the heat. Stir in 1 1/4 cups shredded cheddar cheese and 1/4 cup grated Parmesan cheese until melted and fully incorporated. Season the sauce with salt, black pepper, smoked paprika, cayenne (optional), and Italian seasoning. Taste and adjust seasoning if needed for balance.

Step 7: Combine Pasta, Chicken, and Sauce

In a large mixing bowl, combine the cooked spaghetti, shredded chicken, creamy cheese sauce, and the sautéed vegetables. Add any optional ingredients such as frozen peas or corn for color and sweetness. Mix everything together gently but thoroughly until every strand of spaghetti is coated in sauce.

Step 8: Assemble the Casserole

Transfer the mixture evenly into the prepared 9×13-inch baking dish. Smooth out the top with a spatula for even baking. Sprinkle the remaining 3/4 cup of cheddar cheese and a light dusting of Parmesan on top.
If you like a crunchy topping, mix buttered breadcrumbs or crushed crackers and scatter them evenly over the casserole before baking.

Step 9: Bake to Perfection

Place the casserole in the preheated oven and bake for 25–30 minutes. It’s done when the edges are bubbling and the top is golden brown and melted.
For a crispier top, switch the oven to broil for 1–2 minutes, watching carefully to avoid burning.

Step 10: Rest and Serve

Remove the casserole from the oven and let it rest for 8–10 minutes before serving. This allows the sauce to thicken slightly and helps the servings hold together. Garnish with freshly chopped parsley for a bright finish, then serve warm.

Healthy Habits — Making This Casserole Better for You

Small changes make the casserole lighter without sacrificing comfort. Use 2% or 1% milk instead of whole milk and reduce the butter by one tablespoon to lower saturated fat. Replace half the regular spaghetti with whole-wheat spaghetti to boost fiber and slow digestion, which helps keep you satisfied longer.

Replace one cup of cheddar with one cup of reduced-fat cheddar or a strong-flavored cheese used more sparingly—sharp cheeses impart flavor even in smaller amounts. Add more vegetables—spinach, mushrooms, diced tomatoes, or extra bell peppers—to increase vitamins and fiber while decreasing the calorie density per serving. Finally, control sodium by using low-sodium broth and skipping extra added salt until you taste at the end.

Variations — Easy, Flavorful Twists

1) Cheesy Tex-Mex Chicken Spaghetti Casserole

Give the classic a Southwestern twist by adding a tablespoon of taco seasoning to the sauce and substituting half the cheddar with a Mexican blend of Monterey Jack and Pepper Jack. Stir in 1 cup canned black beans (rinsed), 1 cup sweet corn, and 1/2 cup chopped green chiles for texture and bright flavor. Top the casserole with crushed tortilla chips mixed with a tablespoon of butter for extra crunch.

Serve with fresh chopped cilantro, lime wedges, and a dollop of plain Greek yogurt or sour cream to balance heat and add creaminess. This version pairs well with a fresh avocado salad and makes a satisfying, family-friendly weeknight meal with a spicy, smoky profile.

2) Creamy Mushroom and Spinach Chicken Spaghetti

For an earthy, green-forward version, sauté 8 ounces (225 g) sliced cremini or baby bella mushrooms until browned and add 4 cups fresh spinach at the end to wilt. Fold these into the cheesy sauce along with the chicken and spaghetti; the mushrooms add umami and the spinach increases micronutrients and fiber. Swap half of the cheddar for Gruyère or Swiss for a mellow, nutty complexity.

Finish with a sprinkle of fresh thyme or parsley and a light dusting of Parmesan before baking. This variation is an elegant twist that feels satisfying while incorporating leafy greens and plant umami.

3) Bacon and Jalapeño Chicken Spaghetti Casserole

Crisp 6 ounces (170 g) of chopped bacon and stir most of it into the casserole mixture for smoky richness; reserve a few pieces for topping. Add 1–2 finely diced jalapeños (seeds removed for mild heat) to the sauteed onions and peppers to give the dish a bright spicy kick. The bacon fat can be used to sauté the aromatics for extra depth of flavor.

Balance the spice with a touch of sweetness—stir in 1/4 cup roasted red peppers or a teaspoon of brown sugar into the sauce if you like. Serve with pickled red onions or lime wedges to cut through richness.

4) Lighter Greek-Style Chicken Spaghetti

For a Mediterranean riff, stir in 1 cup halved cherry tomatoes, 1/2 cup chopped kalamata olives (rinsed), and 1/2 cup crumbled feta cheese in place of some cheddar. Use a splash of lemon zest and 1 tablespoon fresh oregano in the sauce for brightness. Replace half the milk with low-fat Greek yogurt stirred in at the end for tang and protein.

Top with toasted pine nuts and fresh basil after baking and serve with a crisp Greek salad. This version lowers saturated fat while delivering bold savory and briny flavors.

Serving Suggestions and Pairings

Serve the casserole hot from the oven with a simple green salad dressed in a lemon-vinaigrette to add acidity and freshness. Roasted vegetables such as Brussels sprouts, green beans, or a medley of carrots and parsnips pair well. For a lighter meal, offer smaller portions of casserole with a large mixed-greens salad or steamed asparagus. For potlucks and gatherings, serve with warm dinner rolls or cornbread to complete a Southern-style spread.

Make-Ahead, Storage, and Reheating

This casserole is excellent for make-ahead meals: assemble it, cover tightly with foil, and refrigerate for up to 24 hours before baking. You may need to add an extra 5–10 minutes to the baking time when starting from chilled.

Leftovers store well in an airtight container in the refrigerator for 3–4 days. Reheat single portions in the microwave or revive a family-size portion in a 350°F oven for 12–15 minutes with a splash of milk to loosen the sauce. Freeze individual portions for up to three months; thaw overnight in the refrigerator before reheating.

Troubleshooting Common Problems

• Watery Casserole: Often caused by undercooked pasta that absorbs sauce during baking or adding too many watery vegetables. Cook pasta to al dente and drain thoroughly; sauté and drain vegetables before adding.
• Dry Casserole: Use enough sauce—if the mixture seems dry before baking, add a splash of milk or broth and stir to loosen. Reduce cheese slightly if you prefer less density.
• Runny Sauce After Baking: Allow the casserole to rest 8–10 minutes after baking—this helps the sauce thicken. If still too loose, transfer to stove top and simmer briefly to reduce, or stir in a small cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water) and heat until thickened.
• Clumpy Cheese: Grate your own cheese from a block for best melting; pre-shredded cheese often contains anti-caking agents that can change melt quality.

Flavor Techniques and Small Chef Tricks

• Velveting Chicken: For especially tender chicken, briefly marinate strips in 1 teaspoon cornstarch and 1 tablespoon water before cooking; this creates a silky texture.
• Building Flavor: Sauté onions and peppers until they begin to caramelize to develop sweetness; deglaze the pan with a splash of broth if brown bits form for extra depth.
• Cheese Layering: Fold some cheese into the mixture and reserve some to top the casserole. Cheese melted into the body of the casserole gives creaminess while a browned top provides texture contrast.
• Browning the Top: Finish under the broiler for a minute for a golden crust but watch closely.

Allergy, Dietary, and Cultural Notes

• For gluten-free diets, use gluten-free spaghetti and gluten-free flour for the roux, or skip the roux and use a cornstarch slurry to thicken.
• For dairy-free adaptations, use plant-based milk and vegan cheese; thicken with a cornstarch slurry and employ a high-quality dairy-free cheese that melts well.
• This casserole is a Southern American comfort classic rather than a dish from traditional Southern cuisine; it reflects the homey, resourceful approach to feeding family and community common in many Southern kitchens.

Cost and Time Estimates

This recipe is budget-friendly: using leftover chicken or a rotisserie bird cuts prep time and cost. Active prep time is about 25–35 minutes, with 25–30 minutes baking—plan for about one hour total. If you cook the chicken and sauce ahead, assembly and bake time can be reduced to 30–35 minutes for same-day service.

Final Presentation and Serving Tips

Let the casserole rest before slicing to achieve neater servings. Sprinkle bright chopped parsley, green onions, or a few extra grated Parmesan shavings for color and aroma. Serve family-style from the baking dish or portion onto warmed plates. For gatherings, keep the dish warm in a low oven (200°F) for up to an hour; cover loosely with foil to prevent over-browning.

Frequently Asked Questions (FAQ)

• Can I use leftover turkey? Yes—leftover turkey works beautifully and makes a festive post-holiday casserole.
• Is it okay to use canned soups? Yes—many home cooks use condensed soups for convenience; if you do, reduce added salt and taste before final seasoning.
• Can I double the recipe? Yes—double in two 9×13 pans rather than a single larger pan for even cooking and easier handling.

Closing Thought

Southern chicken spaghetti casserole is the kind of recipe that expresses comfort, ingenuity, and hospitality—a rich, cheesy one-dish meal that warms plates and hearts. By understanding ingredient roles, using a few technique tricks, and tailoring the casserole with vegetables or flavor variations, you can make a crowd-pleasing main dish that fits weeknight schedules, holiday tables, and everything in between.