Description
Paula Deen’s Chicken Spaghetti is a hearty, Southern-style casserole that combines cooked chicken, spaghetti, and a creamy, cheesy sauce made with tomatoes, peppers, and onions. The dish is baked until bubbly and golden brown, creating a warm and satisfying meal that’s perfect for any occasion.
Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 12 ounces spaghetti, cooked al dente
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 can (10 ounces) diced tomatoes with green chilies, undrained
- 1 medium onion, finely chopped
- 1/4 cup green bell pepper, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup chicken broth (optional, for thinning the sauce)
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
- 1/4 cup grated Parmesan cheese (optional, for topping)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Cook the spaghetti: In a large pot, cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Sauté the vegetables: In a large skillet, sauté the chopped onion and bell peppers over medium heat until softened, about 5 minutes.
- Make the sauce: Add the cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, seasoned salt, black pepper, garlic powder, and cayenne pepper to the skillet. Stir to combine and cook for another 5 minutes until heated through. If the sauce is too thick, add the chicken broth to thin it out to your desired consistency.
- Combine with chicken and spaghetti: Add the shredded chicken and cooked spaghetti to the skillet. Stir to combine everything evenly.
- Assemble the casserole: Transfer the spaghetti mixture to a greased 9×13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake the casserole: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Serve: Let the casserole cool slightly before serving. Garnish with grated Parmesan cheese and chopped parsley, if desired.