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A baking dish of creamy Southern Cheesy Chicken Spaghetti topped with golden, melted cheese and fresh parsley.

Soulful Southern Cheesy Chicken Spaghetti

A quintessential Southern comfort food, this casserole features tender shredded chicken and spaghetti enveloped in a luxuriously creamy and rich cheese sauce. Enhanced with the Southern 'holy trinity' of vegetables and a zesty kick from Rotel tomatoes, it's baked to golden, bubbly perfection.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: Southern American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb spaghetti, broken in half
  • 1.5 lbs boneless, skinless chicken breasts
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, finely chopped
  • 1 medium green bell pepper, finely chopped
  • 2 ribs celery, finely chopped
  • 1 lb Velveeta cheese, cubed
  • 1/2 cup chicken broth, plus more for cooking chicken
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper, to taste

Equipment

  • Large pot or stockpot
  • Colander
  • Large Dutch oven or heavy-bottomed pot
  • Knife and cutting board
  • Stirring Spoon or Spatula
  • Two forks (for shredding chicken)
  • 9x13 inch baking dish
  • Cheese grater
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. Cook the Chicken & Pasta: Place chicken breasts in a large pot, cover with water or broth, bring to a boil, then simmer for 15-20 minutes until cooked through. Remove chicken, let cool, and shred with two forks. In a large pot of boiling water, cook the spaghetti to al dente according to package directions. Drain well and set aside.
  3. Sauté the Aromatics: In a large Dutch oven over medium heat, melt the butter. Add the chopped onion, bell pepper, and celery and sauté for 8-10 minutes until soft and fragrant.
  4. Create the Sauce: Reduce heat to low. Add the cubed Velveeta cheese and stir continuously until fully melted and smooth. Stir in the cream of chicken soup, undrained Rotel, 1/2 cup chicken broth, garlic powder, and onion powder. Continue stirring until combined and heated through. Season with salt and pepper to taste.
  5. Combine and Assemble: Add the drained spaghetti and shredded chicken to the sauce pot. Stir gently until everything is evenly coated. Transfer the mixture to the prepared baking dish and spread evenly.
  6. Bake to Perfection: Sprinkle the 2 cups of shredded sharp cheddar cheese over the top. Bake for 25-30 minutes until hot, bubbly, and the cheese is melted and golden brown. Let the casserole rest for 10 minutes before serving.

Notes

Pro-Tips: For the creamiest sauce, grate your own cheese from a block as pre-shredded cheese contains anti-caking agents. Avoid overcooking the pasta initially as it will continue to cook in the oven. Always taste and adjust the seasoning of the sauce before combining all ingredients.
Variations: For extra flavor, add 8 oz of sautéed mushrooms with the vegetables or stir in 6 slices of crumbled cooked bacon. For a fresh touch, add 1/4 cup of chopped parsley or chives before baking. To adjust the spice level, use 'Hot' Rotel for more heat or plain diced tomatoes for a milder version.
Serving Suggestions: Serve with a simple green salad, garlic bread, or steamed green beans for a complete meal.