Description
Southern Chicken Spaghetti Bake is a comforting and delicious casserole that combines tender chicken, creamy sauces, and cheesy goodness, all baked to perfection.
Ingredients
Scale
- 12 oz spaghetti, cooked al dente and drained
- 3 cups cooked shredded chicken
- 2 tbsp butter or olive oil
- 1 small onion, finely diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup chicken broth
- 1½ cups shredded cheddar cheese (divided)
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream
- ½ tsp paprika
- ½ tsp black pepper
- ½ tsp salt (or to taste)
- 1 cup panko breadcrumbs (for topping)
- 2 tbsp melted butter (for topping)
- 2 tbsp chopped parsley (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large skillet, melt butter or heat olive oil over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes. Add garlic and cook for another 30 seconds.
- Stir in cream of chicken soup, cream of mushroom soup, chicken broth, 1 cup cheddar cheese, Monterey Jack cheese, sour cream, paprika, pepper, and salt. Mix until smooth and creamy.
- In a large bowl, combine cooked spaghetti, shredded chicken, and sauce mixture. Stir until pasta is evenly coated.
- Pour mixture into the prepared baking dish. Sprinkle with the remaining ½ cup cheddar cheese.
- In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle evenly over the casserole.
- Bake uncovered for 25–30 minutes, until bubbly and golden brown on top.
- Garnish with chopped parsley if desired. Serve warm.
Notes
- Feel free to add vegetables like spinach or mushrooms for extra nutrition.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg