Description
Southern Chicken Spaghetti is a comforting, delicious casserole combining tender baked chicken, sautéed vegetables, creamy sauces, sharp cheddar cheese, and perfectly cooked spaghetti. This easy-to-make dish brings together classic Southern flavors, perfect for family dinners or potlucks.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken thighs or breasts
- ½ teaspoon salt
- ½ teaspoon pepper
Vegetables
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped green and/or red bell pepper
Sauce & Miscellaneous
- 2 tablespoons oil (canola, vegetable, or olive oil)
- 1 can condensed cream of chicken soup
- 1 can condensed cream of celery soup
- 1 teaspoon garlic powder
- 1 cup sour cream
- 1 cup chicken broth (unsalted)
- 12 ounces sharp Cheddar cheese, shredded (divided: 8 ounces for casserole, 4 ounces for topping)
- 1 pound pasta (spaghetti)
Instructions
- Cook the Chicken: Preheat oven to 350ºF. Lightly grease a baking dish and place chicken on it. Season with salt and pepper, cover with foil, and bake for 40-45 minutes or until the internal temperature reaches 165ºF. Alternatively, place chicken in a large pot, cover with water, bring to a boil, and cook until 165ºF. Remove chicken and let cool.
- Chop Vegetables: While chicken cooks, chop onions, celery, and bell peppers.
- Shred Chicken: Once chicken has cooled, shred the meat using two forks and set aside.
- Sauté Vegetables: In a skillet, heat oil over medium to medium/high heat. Add chopped onions, celery, and bell peppers, and cook for about 15 minutes until soft and fragrant.
- Prepare Sauce: Add chicken broth, condensed cream of chicken soup, condensed cream of celery soup, garlic powder, salt, pepper, and sour cream to the sautéed vegetables. Mix well and cook uncovered for about 5 minutes to blend flavors.
- Combine Chicken and Sauce: Stir the shredded chicken into the vegetable and sauce mixture. Add 1 cup of shredded cheddar cheese and mix well. Reduce heat to low.
- Cook Pasta: In a large pot, bring 4 quarts of water to a boil. Cook spaghetti according to package directions (about 9 minutes). Drain and set aside.
- Assemble Casserole: Lightly oil a 9 x 13-inch baking dish. Add the cooked pasta and chicken vegetable mixture, combining well with tongs or a large spoon.
- Add Remaining Cheese and Bake: Sprinkle the remaining shredded cheddar cheese evenly over the casserole. Cover and bake at 350ºF for about 15 minutes, or until cheese is melted and the casserole is bubbly.
Notes
- Use either chicken thighs or breasts according to preference; thighs stay juicier.
- Make sure to shred chicken finely for even mixing and texture.
- You can substitute sour cream with Greek yogurt for a lighter option.
- Adjust salt and pepper to taste, especially if your chicken broth or soups are salted.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- For an extra cheesy top, add a sprinkle of Parmesan when baking.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of casserole)
- Calories: 520
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg
