Famous Chicken Spaghetti (Crowd-Favorite!)
Rich, creamy, cheesy, and comfort-food perfection — a southern classic that’s perfect for family meals and potlucks.
Introduction
Chicken Spaghetti is a beloved Southern casserole combining tender shredded chicken, perfectly cooked spaghetti, creamy condensed soups, tomatoes with a touch of heat, and layers of melty cheese. It’s a make-ahead, crowd-pleasing dish that reheats beautifully and travels well for potlucks. This “big” recipe expands on the basic formula, offers technique tips, and includes background, benefits, and serving ideas.
Ingredients
For the Chicken & Pasta
- 2 cups cooked chicken, shredded (rotisserie or poached)
- 12 oz (340 g) spaghetti, broken in half
- 4 cups chicken broth (for cooking pasta; reserve ½ cup)
- 1 tbsp olive oil
For the Creamy Sauce
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup diced tomatoes with green chilies (Rotel-style)
- 1 cup shredded cheddar cheese (plus ½ cup for topping)
- 1 cup shredded mozzarella (plus ½ cup for topping)
- ½ cup milk or heavy cream (adjust to desired creaminess)
- ½ small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp salt, or to taste
For Baking & Garnish
- ½ cup additional cheddar (for top)
- ½ cup additional mozzarella (for top)
- Fresh parsley, chopped (optional)
Pro tip: For extra richness, stir in ½ cup cream cheese with the soups. For a lighter version, replace one can of soup with 1 cup Greek yogurt thinned with broth.
Method — Step-by-step
- Cook the spaghetti: In a large pot bring 4 cups chicken broth to a boil. Add broken spaghetti and cook until al dente. Drain, reserving ½ cup of the broth, and set pasta aside.
- Make the sauce: In a large skillet heat 1 tbsp olive oil. Sauté the diced onion 2–3 minutes until softened. Add garlic and cook 30 seconds. Stir in both cans of condensed soup, diced tomatoes with chiles, milk (or cream), paprika, garlic powder, pepper, and salt. Heat gently until bubbling and smooth.
- Add chicken & cheese: Fold shredded chicken into the sauce. Stir in 1 cup cheddar and 1 cup mozzarella until melted and evenly distributed. If sauce is very thick, add a splash of reserved broth to reach desired consistency.
- Combine: Add cooked spaghetti into the skillet (or combine in a large mixing bowl) and toss until every noodle is coated in the creamy sauce.
- Assemble: Transfer mixture to a greased 9×13″ baking dish. Sprinkle with remaining cheddar and mozzarella for a golden crust.
- Bake: Bake at 350°F (180°C) for 20–25 minutes, until bubbly and the top is lightly golden.
- Rest & serve: Let rest 5 minutes, garnish with fresh parsley if desired, and serve warm.
Instructions (Printable)
1. Boil pasta in broth; drain and reserve ½ cup broth.
2. Sauté onion, add garlic, then soups, tomatoes, milk, and spices.
3. Stir in chicken and cheeses. Adjust thickness with reserved broth.
4. Toss pasta with sauce, transfer to dish, top with extra cheese, bake 20–25 min at 350°F.
Tips & Techniques
- Breaking the spaghetti makes stirring and serving easier in a casserole.
- Rotisserie chicken saves time and adds flavor; poached chicken keeps texture extra moist.
- Use freshly shredded cheese — it melts better than pre-shredded blends that contain anti-caking agents.
- If you like it extra creamy, fold in ½ cup cream cheese or a splash of heavy cream before baking.
- To avoid a watery casserole, don’t over-thin the sauce; the pasta will absorb some liquid during baking.
History & Origins
Chicken Spaghetti is a Southern-American casserole with roots in mid-20th-century home cooking where convenience mixes with comfort. Canned soups like cream of chicken and mushroom made creamy casseroles easy and affordable. Over time the dish evolved — bakers added tomatoes with chiles for brightness and heat, shredded rotisserie chicken for speed, and extra cheeses for richness. Today it’s a potluck staple and family favorite across the U.S.
Benefits (Why you’ll love it)
- Comforting & familiar: creamy, cheesy, and satisfying.
- Time-saving: uses rotisserie chicken and canned soups for quick assembly.
- Make-ahead friendly: assemble and refrigerate; bake day-of, or freeze before baking.
- Feeds a crowd: scalable and perfect for potlucks, family dinners, and gatherings.
Formation & Composition (Why ingredients work)
The condensed soups create a stable, creamy base that clings to pasta; shredded chicken provides protein and texture; Rotel-style tomatoes add acidity and a hint of heat to cut richness; cheeses add melt and savory depth; broth and milk adjust consistency. The method — cook pasta, build the sauce, combine, then bake — concentrates flavors and gives a golden, bubbly top.
For Chicken Spaghetti Lovers
If you grew up on this casserole or discovered it at a church potluck, you know the appeal: it’s nostalgic, forgiving, and endlessly adaptable. Swap cheeses, add vegetables, or experiment with spice levels until you find your family’s signature version.
Storage & Reheating
- Refrigerate leftovers in an airtight container for up to 3–4 days.
- Reheat in a 350°F oven 12–15 minutes until warm, or microwave portions until hot.
- Freeze baked leftovers up to 2 months; thaw overnight and reheat in the oven.
- To cook ahead: assemble in dish, cover tightly, refrigerate up to 24 hours, then bake a bit longer from chilled.
Conclusion
Famous Chicken Spaghetti balances convenience with comfort. It’s perfect for feeding a crowd, comforting a family, or sending to someone in need. The recipe is forgiving — swap ingredients based on what you have and make it your own. Try it once and you’ll understand why it’s a potluck classic.
Quick Printable Recipe Card
- 2 cups shredded chicken
- 12 oz spaghetti
- 2 cans condensed soups
- 1 cup each cheddar & mozzarella (plus ½ cup each for top)
- 1 cup Rotel, ½ cup milk, spices, ½ onion, garlic
- Cook pasta in broth; drain, reserve ½ cup.
- Sauté onion & garlic; stir in soups, tomatoes, milk and spices.
- Fold in chicken and cheeses; add pasta and toss.
- Transfer to dish; top with cheese; bake 350°F for 20–25 min.