Name: Homemade Southern Chicken Spaghetti Casserole Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Southern
Ingredients: 2 cups cooked chicken, shredded; 8 oz spaghetti, broken in half; 1 can (10.5 oz) cream of chicken soup; 1 can (10 oz) diced tomatoes with green chilies, drained; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1/2 cup diced green bell pepper; 1/2 cup diced onion; 1/2 teaspoon garlic powder; Salt and black pepper to taste

So, About This Chicken Spaghetti (And Why I Keep Making It)

You know those recipes you pull out when you want to feed a crowd and not break a sweat? This Homemade Southern Chicken Spaghetti Casserole Recipe is mine—has been ever since my Aunt Sherry brought it to a church potluck and I practically licked the pan clean. It’s creamy, it’s cheesy, it’s got a little bit of Texas sass, and honestly… I don’t know anybody who can resist having seconds. Once, my neighbor even brought her own Tupperware (bold move, honestly) because she “just needed a little extra for lunch tomorrow.” Sure, Gail.

Oh, and quick sidetrack: if you’re the sentimental type, this casserole has that weird time-machine effect for me. Every time I make it, it’s like I can hear my grandma hooting at someone who used too-fancy cheese… “Ain’t no call for that, honey.” She was right.

Why You’ll Love This (Besides the Obvious Cheesy Goodness)

I whip this up when my family looks at me with that lost-puppy face and says, “Can we have real food tonight?” They know exactly what they’re angling for. Sometimes, I just need a meal that’ll fill folks up and make ‘em happy (with leftovers, if the planets align). In my house, this is comfort food supreme, although I’m slightly salty about the time I tried to add broccoli and caused a mutiny. Lesson learned, stick to the basics, or at least warn everyone first!

(Also, if you ever need to sneak some veggies in, finely diced bell pepper seems to blend in; just don’t get too wild unless you like an unsolicited family review session.)

Alright, Here’s What You Need (Give or Take)

2-3 cups cooked chicken (I usually grab a rotisserie chicken when I’m feeling lazy, but any leftover baked or poached chicken works. My grandma swore by boiling her own with a pinch of celery salt.)
1 pound spaghetti (Angel hair in a pinch, but honestly regular spaghetti holds up better.)
1 10.5 oz can cream of mushroom soup (You could do cream of chicken or celery. I’ve even tried the low-sodium stuff; it’s decent but I always add more seasoning.)
1 cup sour cream (Can swap for Greek yogurt if you’re feeling virtuous. Doesn’t taste quite the same, but close!)
2 cups shredded cheddar cheese (Sharp makes it pop. Sometimes I use Colby Jack if that’s what’s left.)
1 small onion, diced (Optional, but I love a little bite. You can also use 1 tsp onion powder if you’ve got picky eaters.)
1/2 cup chopped bell pepper (Green’s classic. Red is sweeter. My cousin puts jalapeños but I don’t like pain with my dinner, ha!)
1/2 cup chicken broth (Reserved from cooking the chicken if you made your own or just grab a carton—it boosts the flavor a ton.)
Salt and black pepper, to taste (I tend to be heavy-handed; adjust for your crew.)
1/2 tsp garlic powder (Totally optional, but I say live a little.)

How I Throw This Together (Give or Take a Step)

Start by preheating your oven to 350°F (or 175°C if you’re one of my metric pals). Grease a big ole 9×13” baking dish—you’ll thank me later at cleanup time.
Boil your spaghetti in a large pot according to the box directions (I aim for that sweet spot between al dente and ‘oops, forgot the timer’). Drain it, but save a splash of the cooking water. I never do, but maybe you’re more organized.
Meanwhile, sauté that diced onion and bell pepper in a splash of oil or butter until soft. This is about the time I realize I forgot to start preheating the oven—give yourself grace, it happens.
In a giant mixing bowl (or the spaghetti pot—less dishes), mix together the soup, sour cream, half the cheese, chicken, sautéed onion/peppers, chicken broth, garlic powder, salt, and pepper. Give it a good stir. (This is where I taste for seasoning, even though my mom always said not to eat raw casserole mix. Sorry, Mom.)
Fold in your cooked spaghetti. It might look a little gloopy, but it’ll work out. If it seems dry, add another splash of broth or even milk.
Pour—okay, scoop—the whole mess into your prepared casserole dish. Level it out, then shower the top with the rest of your cheese.
Bake, uncovered, for about 30 minutes, or until it’s bubbly and the cheese is gorgeous and golden. (If you want those crispy-cheesy bits on the edges, broil for a minute at the end. Watch it like a hawk—I learned that the hard way.)

Things I Learned the Hard Way (Notes)

If your casserole seems dry before baking, don’t panic (or add a whole can of soup—I did, and it got gooey fast). Try a splash of broth first.
It actually tastes richer if you let it cool for about 10 minutes before digging in. Nobody ever listens, though.
Don’t worry if the spaghetti strands break apart, it’s still delicious. Some folks even prefer it that way… at least that’s what I tell myself when it happens.

Things I’ve Tried (Some Worked, Some Definitely Didn’t)

I once swapped the chicken for leftover turkey after Thanksgiving, and honestly? Pretty darn good.
Tried skipping the cheese on top to save calories… why did I do that? Never again.
Sneaked in some spinach (finely chopped) and got away with it. Kale? Absolutely not. The texture’s just wrong—don’t let anyone convince you otherwise.
If you ever want to go really wild, adding a few dashes of hot sauce to the mix gives it a little zip. Just saying.

Stuff You’ll Need (But Don’t Sweat It If You Don’t Have Everything)

9×13” casserole dish (or, last time my glass one broke, I doubled up two brownie pans—worked like a charm!)
Large pot for boiling spaghetti
Mixing bowl (or use the spaghetti pot like me—fewer dishes, more time for living)
Sauté pan for onions and peppers

Homemade Southern Chicken Spaghetti Casserole Recipe

How to Store (If You’re Lucky Enough to Have Leftovers)

It keeps in the fridge (airtight, obviously) for about 3 days. Reheats like a dream in the microwave—with a bit of extra broth to keep it moist. But, honestly, this has almost never been an issue in my house; the pan’s usually empty by the next morning (that mysterious midnight snacker strikes again).

How I Like to Serve Chicken Spaghetti Casserole

I love it with a simple green salad on the side—extra ranch, please, and sometimes a hunk of garlic bread. My brother insists on pickled jalapeños, which I think is nonsense, but maybe you like a little extra heat. We’ve even had it as a potluck main with sweet tea on the side; Southern as it gets. Southern Living’s version is a little fancier, but this one’s just more, well, homey.

Lessons I’ve Learned (Pro Tips… From Experience)

Don’t rush the bake—once I tried to pull it early because everyone was hungry, but the cheese wasn’t melty yet and the top was all sad and pale. Hard pass.
Letting it sit a few minutes before serving really does make it cut nicer (the anticipation is half the fun anyway).
If you forget to salt the pasta water—just add an extra pinch of salt to the sauce. Fixes most things.
Clean as you go. Or don’t. (I tell myself it’ll be easier, but it never happens.)

Chicken Spaghetti FAQ—from Real People, Scouts Honor

What kind of chicken is best?: Rotisserie chicken is my shortcut, but leftover roast or boiled chicken totally works. Even canned in a pinch, though it’s not my favorite.
Can I freeze it?: Yep—you can freeze the whole thing before baking. Just wrap real tight (I usually use, like, way too much foil) and it’ll keep for about a month. Or, freeze in portions. Thaw before baking if you can. I tried microwaving frozen casserole once; let’s just say the center was a science experiment.
Is there a dairy-free version?: Sort of—I’ve done it with coconut milk based sour cream and vegan cheese once for a friend, actually tasted decent but definitely different. Not bad, just… its own thing. Here’s a vegan version I tried last summer.
Can I halve the recipe?: Of course! Use an 8×8 inch pan and cut everything down. Honestly, you might wish you hadn’t—it disappears fast.

I could keep talking about this recipe all day (remind me to tell you about the time the cat tried to steal a noodle mid-mix), but honestly, for the real-deal Southern comfort, this one’s a sure bet. If you want to see how other folks do it, check out Pioneer Woman’s version too—she uses pimentos for a twist! Bon appétit, y’all. And don’t forget to send leftovers.

Homemade Southern Chicken Spaghetti Casserole Recipe