There’s a special kind of comfort that only a creamy, cheesy casserole can bring, and this creamy Italian Southern chicken spaghetti casserole has it baked into every bite. If you’ve ever stood at the stove with a wooden spoon, stirring up memories while your sauce simmers, then friend, you’re in the right kitchen. This is the kind of meal that feeds a crowd, travels well to potlucks, and disappears fast on Sunday night dinner tables. So tie on your apron and let’s make a dish that tastes like it came from your mama’s kitchen, with a little Italian flair and a whole lot of Southern heart.
Ingredients
Spaghetti: We’re using classic spaghetti noodles here. They soak up that creamy sauce just right and give the dish its hearty backbone.
Cooked chicken: Leftover rotisserie chicken works beautifully. Shredded or diced, it adds richness and Southern comfort.
Cream of chicken soup: This is the silky glue that brings our sauce together. It adds a creamy, savory base that’s both quick and flavorful.
Italian diced tomatoes: Adds brightness and a little tang. The Italian seasoning in the can brings a subtle herby layer.
Bell peppers and onions: Sautéed till tender, they add a sweet, savory depth that makes the casserole sing.
Cheddar and mozzarella cheese: This duo gives us that stretchy, gooey, golden top and creamy interior. We’re making cheesy chicken spaghetti and we’re not holding back.
Garlic and Italian seasoning: Essential for that cozy flavor. Garlic brings warmth, while the seasoning leans into our Italian twist.
Chicken broth: Loosens the sauce just enough to coat the noodles without getting watery.
Salt and pepper: Always season to taste. Start slow and let your tastebuds lead.
Step by Step Instructions
First, cook your spaghetti in a big pot of salted water. Stop cooking just shy of al dente, since it’ll finish in the oven. Drain and set aside.
In a deep skillet, sauté chopped onions and bell peppers in a little olive oil until soft and fragrant. Stir in garlic and cook for another minute, just until it starts to smell like something you want to eat.
Add your cooked chicken, the cream of chicken soup, diced tomatoes (with their juice), chicken broth, and a sprinkle of Italian seasoning. Stir until it all blends into a creamy, saucy mixture. Let it bubble gently for five minutes, then turn off the heat.
Add your cooked spaghetti and half the shredded cheese to the sauce. Stir gently until the noodles are completely coated and everything is hugging close.
Pour it all into a buttered large casserole dish. Sprinkle the rest of the cheese on top, making sure every inch is covered in that golden promise of crispiness.
Bake uncovered at 350°F for about 30 minutes. The cheese should be melted and slightly browned, and the casserole should be bubbling at the edges like a little pot of joy.
Mistakes to Avoid
Don’t overcook the pasta before it goes in the oven. It needs a little bite to survive the baking.
Too much liquid can make the casserole soupy. Stick to the suggested broth amount, especially since tomatoes add their own moisture.
Undercooking your veggies can leave them crunchy in an unpleasant way. Let them get tender before mixing them into the sauce.
Skipping the cheese topping is a missed opportunity. It’s not just for looks; it gives texture and that classic chicken casserole finish.
Pro Tips
If you’re planning ahead, this casserole is your best friend. You can assemble it the night before and bake it when you’re ready. Just pull it out of the fridge 30 minutes before baking so it warms up a bit. Cold casserole straight into a hot oven doesn’t always bake evenly.
Leftovers? They reheat beautifully. Pop a slice in the microwave with a damp paper towel over it to keep things moist. You can also freeze the whole dish before baking, then thaw overnight in the fridge and bake fresh when you’re ready to serve.
Want a little kick? Add a pinch of crushed red pepper to the sauce. Or stir in a handful of cooked bacon bits if you’re feeling bold. The base is forgiving and flavorful enough to welcome a little personality.
Serving Suggestions
This creamy Italian Southern chicken spaghetti casserole pairs perfectly with a simple green salad. I like to toss mine with lemon vinaigrette to cut the richness of the dish. A side of garlic bread doesn’t hurt either, especially when it’s fresh from the oven and ready to swipe through the cheesy edges.
For dessert, keep it Southern with banana pudding or a slice of chocolate chess pie. Or go light with some fresh berries and whipped cream. Trust your taste, and serve what makes you smile.
Creamy Italian Southern Chicken Spaghetti Casserole
Equipment
- Large Casserole Dish
- Deep Skillet
- Large Pot
Ingredients
Main Ingredients
- 12 oz spaghetti cooked until just under al dente
- 2 cups cooked chicken shredded or diced
- 1 can cream of chicken soup about 10.5 oz
- 1 can Italian diced tomatoes undrained, about 14.5 oz
- 1 bell pepper chopped
- 1 onion chopped
- 2 cloves garlic minced
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1 cup chicken broth
- 1 tsp Italian seasoning
- salt and pepper to taste
Instructions
- Cook the spaghetti in salted water until just under al dente. Drain and set aside.
- In a deep skillet, sauté the chopped onions and bell pepper in olive oil until tender. Add garlic and cook for one minute.
- Add cooked chicken, cream of chicken soup, diced tomatoes with juice, chicken broth, and Italian seasoning. Stir and let simmer for 5 minutes.
- Add the cooked spaghetti and half of the shredded cheese to the sauce. Mix well until evenly combined.
- Pour the mixture into a buttered large casserole dish. Sprinkle the remaining cheese over the top.
- Bake uncovered at 350°F (175°C) for 30 minutes until bubbly and golden on top.
Notes
FAQs
How do I keep my spaghetti from getting mushy?
Undercook the noodles by about two minutes before adding them to the casserole. They’ll finish cooking in the oven and keep a nice bite.
Can I use cream of mushroom instead of cream of chicken?
You sure can. It changes the flavor slightly but still makes a delicious chicken spaghetti casserole. Some folks even use both for a deeper flavor.
What’s the best cheese for chicken spaghetti?
Cheddar gives sharpness and body while mozzarella melts smooth and gooey. You can mix in Monterey Jack or a little Parmesan for extra flavor too.
Can I make this casserole in advance?
Yes, and it’s a great idea. You can assemble the whole thing, cover tightly, and refrigerate for up to 24 hours before baking. Just let it come to room temp before going in the oven.
Bringing It All Together
This casserole is more than dinner, it’s a memory in the making. From the creamy sauce to the melty cheese and those tender strands of pasta, it brings everyone to the table with a smile. Whether you’re serving it up at a Sunday supper or sharing it at a church potluck, this creamy Italian Southern chicken spaghetti casserole delivers comfort in every scoop.
And if you loved this recipe, you might want to peek at my Italian Chicken Recipe, cozy up with a Broccoli and Rice Casserole, or try the rich goodness of Cracked Out Chicken Tater Tot Casserole. If you’re in the mood for something indulgent, don’t miss my Chicken Cordon Bleu Casserole.
Looking to complete the meal? Check out this guide to wine pairings with Italian-American classics from the team at Serious Eats. A simple Chianti or Sangiovese might just be your casserole’s best friend.
