Southern Chicken Spaghetti Bake

Indulge in the heartwarming embrace of true Southern comfort with this irresistible Chicken Spaghetti Bake. This cherished casserole embodies everything a comforting meal should be: rich, creamy, incredibly cheesy, and deeply satisfying. Tender, shredded chicken is lovingly combined with al dente spaghetti, vibrant diced vegetables, and a luscious, savory sauce made from a blend of cream soups and chicken broth, all seasoned with a touch of Southern flair. Baked to golden, bubbly perfection under a blanket of melted cheddar, this dish emerges from the oven as a testament to hearty, home-cooked goodness. It’s the ultimate family-friendly meal, perfect for a cozy weeknight, a festive Sunday dinner, or a potluck where it’s guaranteed to be the first to disappear

Detailed Ingredients

For the Chicken:

• 1 pound (approx. 450g) boneless, skinless chicken breasts (2-3 breasts)
• Water or chicken broth for boiling

For the Spaghetti:

• 8 ounces (approx. 225g) spaghetti
• 1 teaspoon salt (for pasta water)

For the Sautéed Vegetables:

• 1 tablespoon olive oil (or butter)
• 1 cup (approx. 1 medium) yellow onion, diced
• 1 cup (approx. 1 medium) bell pepper, diced (green, red, or a mix)
• 2 cloves garlic, minced

For the Creamy Sauce Base & Seasoning:

• 1 can (10.5 oz / 298g) condensed cream of mushroom soup
• 1 can (10.5 oz / 298g) condensed cream of chicken soup
• 1 cup (240ml) chicken broth (low sodium preferred)
• 1 teaspoon salt (adjust to taste, considering soup and broth sodium)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon paprika (sweet or smoked)
• ½ teaspoon dried thyme

For the Cheese:

• 2 cups (approx. 225g) shredded sharp cheddar cheese, divided (1 cup for mixing in, 1 cup for topping)

Step-by-Step Instructions

Part 1: Cook the Chicken

1. Boil Chicken: Place the boneless, skinless chicken breasts in a medium pot. Cover them with enough water or chicken broth to fully submerge. Bring to a boil over medium-high heat.
2. Cook & Cool: Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center (internal temperature of 165°F / 74°C).
3. Shred Chicken: Remove chicken from the pot and let it cool slightly on a cutting board. Once cool enough to handle, shred the chicken using two forks or chop it into bite-sized pieces. Set aside.

Part 2: Cook the Spaghetti

1. Boil Spaghetti: While the chicken cooks, bring a large pot of heavily salted water to a rolling boil. Add the 8 ounces of spaghetti and cook according to package directions until it is al dente (slightly firm to the bite).
2. Drain & Set Aside: Drain the spaghetti well in a colander. Do not rinse. Set aside.

Part 3: Prepare the Creamy Vegetable Sauce

1. Sauté Vegetables: Heat 1 tablespoon of olive oil (or butter) in a large skillet or Dutch oven over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes until they begin to soften.
2. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
3. Combine Soups & Broth: Stir in the cream of mushroom soup, cream of chicken soup, and chicken broth into the skillet with the sautéed vegetables. Whisk well until the mixture is smooth and creamy.
4. Season Sauce: Add the salt, black pepper, paprika, and dried thyme. Stir to combine thoroughly. Bring the sauce to a gentle simmer, then remove from heat.

Part 4: Assemble the Bake

1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Combine Ingredients: In a very large mixing bowl (or directly in your large pot/Dutch oven if it’s big enough), combine the shredded cooked chicken, cooked and drained spaghetti, the creamy sauce mixture, and 1 cup of shredded cheddar cheese.
3. Mix Well: Stir everything together until all the spaghetti and chicken are evenly coated with the sauce and cheese is distributed.
4. Transfer to Dish: Pour or spoon the entire mixture into the prepared 9×13-inch baking dish. Spread it out evenly.
5. Top with Cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.

Part 5: Bake and Serve

1. Bake: Place the baking dish in the preheated oven. Bake uncovered for 25-30 minutes, or until the casserole is hot and bubbly around the edges, and the cheese on top is melted and golden brown.
2. Rest: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly.
3. Serve: Scoop generous portions and serve warm.

Tips, Variations, and Storage

• Spice Level: For a touch of heat, add a pinch of cayenne pepper or a dash of hot sauce to the sauce mixture.
• Vegetable Additions: Feel free to add other vegetables like diced celery, frozen peas (stir in at the end with the spaghetti), or even a can of diced green chilies for extra flavor.
• Cheese: Experiment with different cheeses! Colby Jack, Monterey Jack, or even a mix of cheddar and Gruyere would be delicious.
• Chicken Alternatives: Leftover rotisserie chicken works wonderfully and saves time. You could also use canned chicken in a pinch.
• Make Ahead: You can assemble the entire casserole (up to the point of baking) a day in advance. Cover tightly with plastic wrap or foil and refrigerate. When ready to bake, you may need to add an extra 5-10 minutes to the baking time if baking from cold.
• Freezing: This casserole freezes well. Assemble, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or a larger portion in the oven.

Pairings

• Bread: Crusty garlic bread, cheese bread, or simple dinner rolls are perfect for soaking up the creamy sauce.
• Salad: A fresh, crisp green salad with a light vinaigrette makes an excellent counterpoint to the richness of the bake.
• Vegetables: Steamed green beans or roasted asparagus would also pair well.

Quick Info

• Prep Time: 25 minutes
• Cook Time: 40-50 minutes (chicken + bake time)
• Total Time: Approximately 1 hour 5 minutes – 1 hour 15 minutes
• Servings: 8
• Cuisine: Southern American / Comfort Food