Easy Southern Chicken Spaghetti Casserole

Here is my favorite Southern Chicken Spaghetti Casserole recipe, with tender chicken, creamy sauce, melted cheese, and pasta all baked together in one comforting dish.

This casserole is a real crowd-pleaser at our dinner table. I love making it on busy weeknights because it feeds the whole family and tastes even better as leftovers the next day. Plus, who doesn’t love a meal where everything gets mixed together in one pan?

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are the go-to choice for this casserole, but you’ve got some flexibility here. If you prefer dark meat, boneless thighs work great too and will actually give you more flavor and stay juicier during baking. You can even use a mix of both breast and thigh meat if you want the best of both worlds. Whether you buy fresh or frozen chicken doesn’t matter much – just make sure frozen chicken is completely thawed before cooking. For the easiest prep, look for chicken that’s roughly the same thickness so it cooks evenly, or you can pound thicker pieces to about 3/4 inch thick.

Options for Substitutions

This comforting casserole is pretty forgiving when it comes to swaps:

• Chicken breasts: You can easily use chicken thighs instead – they’ll add more flavor and stay juicier. Rotisserie chicken works great too; just shred about 3 cups of meat and skip the cooking step.
• Spaghetti: Any long pasta will work here – try linguine, angel hair, or even penne if that’s what you have. Cook according to package directions.
• Sharp cheddar cheese: Mild cheddar, Monterey Jack, or a Mexican cheese blend all work well. You could even mix in some cream cheese for extra richness.
• Fresh bell peppers: Frozen bell peppers work fine – just thaw and drain them first. You can also use any color bell pepper or substitute with diced celery for crunch.
• Cream of chicken soup: Cream of mushroom or cream of celery soup work as substitutes. For a homemade touch, mix 1 cup chicken broth with 1/2 cup heavy cream and 2 tablespoons flour.
• Cayenne pepper: If you want less heat, cut the cayenne in half or leave it out completely. For more kick, add a pinch of hot sauce or red pepper flakes.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this casserole is overcooking the chicken breasts, which will leave you with dry, tough meat that no amount of cheese can save – cook them just until they reach 165°F and let them rest before shredding.

Another common error is overcooking the spaghetti during the initial boiling step, since it will continue cooking in the oven, so aim for just shy of al dente to prevent mushy noodles in your final dish.

Don’t skip seasoning your chicken while it cooks, and make sure to reserve some of that flavorful pasta water before draining – a splash mixed into your cream of chicken soup will help everything bind together beautifully.

Finally, resist the urge to skip the resting period after baking, as letting the casserole sit for 10 minutes allows the cheese to set and makes serving much cleaner.

What to Serve With Chicken Spaghetti Casserole?

This hearty casserole is pretty filling on its own, but I love serving it with a simple side salad to cut through all that creamy goodness. A basic mixed greens salad with cucumber, tomatoes, and a light vinaigrette works perfectly and adds some fresh crunch to balance out the rich flavors. Garlic bread or buttery dinner rolls are also great for soaking up any extra sauce, and they make the meal feel even more comforting. If you want to add some Southern flair, try serving it alongside some steamed green beans or roasted broccoli to round out the plate.

Storage Instructions

Refrigerate: This casserole keeps really well in the fridge for up to 4 days when covered tightly with foil or plastic wrap. I actually think it tastes even better the next day after all those flavors have had time to meld together. Just cut yourself a portion and you’re good to go!

Freeze: You can definitely freeze this casserole for up to 3 months, which makes it perfect for meal prep. I like to freeze it in individual portions using freezer-safe containers, so I can just grab one serving when I need a quick dinner. Make sure it’s completely cooled before freezing.

Warm Up: To heat it back up, just pop it in the oven at 350°F for about 20-25 minutes if it’s been in the fridge, or 35-40 minutes if frozen. Cover it with foil so the cheese doesn’t get too brown, and remove the foil for the last few minutes if you want the top a bit crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 160-180 g
• Fat: 80-95 g
• Carbohydrates: 210-230 g

Ingredients

For the casserole:

• 1.5 lb boneless skinless chicken breasts (3 to 4 pieces)
• 8 oz dried spaghetti noodles
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup diced bell pepper
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp granulated garlic powder

For the cheese layer:

• 2 cups sharp cheddar cheese, grated, divided

For garnish:

• 1/4 cup sliced green onions

Step 1: Preheat the Oven and Prepare the Casserole Dish

Preheat your oven to 350°F (175°C) to ensure it’s ready for baking later.

Meanwhile, grease a large casserole dish with a bit of oil, butter, or nonstick spray to prevent sticking.

Step 2: Cook the Chicken

• 1.5 lb boneless skinless chicken breasts (3 to 4 pieces)

Place the boneless, skinless chicken breasts in a large pot set over medium heat.

Cook each side for about 6-7 minutes, or until golden brown and cooked through.

Once done, transfer the cooked chicken to a board or plate and allow it to cool slightly, then shred or dice it into bite-sized pieces.

I find that shredding the chicken makes for a more even texture throughout the casserole.

Step 3: Cook the Spaghetti

• 8 oz dried spaghetti noodles

While the chicken is cooking, bring a large pot of salted water to a boil.

Add the dried spaghetti noodles and cook until al dente, about 8-10 minutes.

Drain the noodles and set them aside until ready to use.

Step 4: Mix the Casserole Filling

• shredded chicken from Step 2
• cooked spaghetti from Step 3
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup diced bell pepper
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp granulated garlic powder
• 1 cup sharp cheddar cheese, grated

In a large bowl, combine the shredded chicken (from Step 2), cooked spaghetti (from Step 3), condensed cream of chicken soup, diced bell pepper, smoked paprika, cayenne pepper, granulated garlic powder, and half of the grated sharp cheddar cheese (1 cup).

Stir everything together until well mixed and all the spaghetti is coated in the creamy sauce.

I like to toss extra cheese into the filling for an even cheesier casserole.

Step 5: Assemble and Bake the Casserole

• casserole mixture from Step 4
• 1 cup sharp cheddar cheese, grated

Transfer the combined casserole filling into the prepared casserole dish, spreading it out evenly.

Sprinkle the remaining 1 cup of grated cheddar cheese all over the top.

Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.

Step 6: Rest and Garnish

• 1/4 cup sliced green onions

Remove the casserole from the oven and let it rest for 5 minutes.

This helps the casserole set, making it easier to serve.

Before serving, sprinkle with sliced green onions for a fresh, colorful finish.

For an extra kick, I sometimes add a pinch more cayenne on top before serving.

Easy Southern Chicken Spaghetti Casserole

Delicious Easy Southern Chicken Spaghetti Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 18 minutes mins

Cook Time 37 minutes mins

Total Time 55 minutes mins

Servings 4

Calories 2400 kcal

Ingredients

  

For the casserole:

• 1.5 lb boneless skinless chicken breasts (3 to 4 pieces)
• 8 oz dried spaghetti noodles
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup diced bell pepper
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp granulated garlic powder

For the cheese layer:

• 2 cups sharp cheddar cheese, grated, divided

For garnish:

• 1/4 cup sliced green onions

Instructions

 

• Preheat your oven to 350°F (175°C) to ensure it's ready for baking later. Meanwhile, grease a large casserole dish with a bit of oil, butter, or nonstick spray to prevent sticking.
• Place the boneless, skinless chicken breasts in a large pot set over medium heat. Cook each side for about 6-7 minutes, or until golden brown and cooked through. Once done, transfer the cooked chicken to a board or plate and allow it to cool slightly, then shred or dice it into bite-sized pieces. I find that shredding the chicken makes for a more even texture throughout the casserole.
• While the chicken is cooking, bring a large pot of salted water to a boil. Add the dried spaghetti noodles and cook until al dente, about 8-10 minutes. Drain the noodles and set them aside until ready to use.
• In a large bowl, combine the shredded chicken (from Step 2), cooked spaghetti (from Step 3), condensed cream of chicken soup, diced bell pepper, smoked paprika, cayenne pepper, granulated garlic powder, and half of the grated sharp cheddar cheese (1 cup). Stir everything together until well mixed and all the spaghetti is coated in the creamy sauce. I like to toss extra cheese into the filling for an even cheesier casserole.
• Transfer the combined casserole filling into the prepared casserole dish, spreading it out evenly. Sprinkle the remaining 1 cup of grated cheddar cheese all over the top. Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.
• Remove the casserole from the oven and let it rest for 5 minutes. This helps the casserole set, making it easier to serve. Before serving, sprinkle with sliced green onions for a fresh, colorful finish. For an extra kick, I sometimes add a pinch more cayenne on top before serving.