Creamy Italian Southern Chicken Spaghetti Casserole
This creamy Italian Southern chicken spaghetti casserole brings together comfort, flavor, and hearty ingredients. With a creamy sauce, tender chicken, and gooey cheese, it’s perfect for family dinners or potlucks.
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
To avoid mushy spaghetti, undercook by 2 minutes before baking. You can make the casserole ahead and refrigerate it before baking. Freeze before baking for longer storage and thaw overnight before baking. For extra flavor, add cooked bacon or a pinch of red pepper flakes.