Paula Deen Creamy Chicken Spaghetti Casserole
A rich, comforting Southern-style casserole combining tender shredded chicken with al dente spaghetti in a creamy mushroom and chicken soup base. Enhanced with diced tomatoes, colorful bell peppers, and melted cheddar cheese, this hearty dish delivers satisfying flavors perfect for family dinners or potluck gatherings. The combination of convenience ingredients makes it accessible while maintaining that signature Paula Deen indulgent taste that transforms simple pantry staples into a crowd-pleasing meal.
Ingredients
- 2 cups cooked chicken, shredded
- 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
- ¼ cup green bell pepper, finely chopped
- ¼ cup red bell pepper, finely chopped
- 1 ½ cups shredded cheddar cheese
- ¼ cup chicken broth(optional)
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper(optional)
- ¼ cup grated Parmesan cheese(optional)
- fresh parsley, chopped(optional)
Instructions
- 1
Preheat oven to 350°F
- 2
Cook spaghetti according to package instructions until al dente, drain and set aside
- 3
Sauté onion and bell peppers in large skillet over medium heat until softened, about 5 minutes
- 4
Add both cream soups, diced tomatoes with chilies, seasoned salt, black pepper, garlic powder, and cayenne to skillet
- 5
Stir to combine and cook for 5 minutes until heated through
- 6
Add chicken broth if sauce is too thick
- 7
Add shredded chicken and cooked spaghetti to skillet, stir to combine evenly
- 8
Transfer mixture to greased 9x13-inch baking dish
- 9
Sprinkle cheddar cheese evenly over top
- 10
Bake for 25-30 minutes until cheese is melted and bubbly
- 11
Cool slightly before serving
- 12
Garnish with Parmesan cheese and parsley if desired
Tips
Use rotisserie chicken for convenience and extra flavor, or substitute with leftover cooked chicken breast or thighs.
Don't overcook the spaghetti initially since it will continue cooking in the oven - al dente texture prevents mushy results.
Add chicken broth gradually to achieve desired sauce consistency - the mixture should coat pasta but not be soupy.
Good to Know
Refrigerate covered for up to 3 days. Reheat portions in microwave or oven until heated through.
Assemble completely without baking, cover and refrigerate up to 24 hours. Add 10 minutes to baking time if cooking from cold.
Serve hot directly from baking dish. Pairs well with green salad and garlic bread.
Common Mistakes
Cook pasta just to al dente to avoid mushy texture after baking
Don't skip sautéing vegetables to avoid raw onion taste
Let casserole rest 5 minutes before serving to avoid runny consistency
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
tangier flavor
FAQ
Can I freeze this casserole?
Yes, freeze assembled casserole before baking for up to 3 months. Thaw overnight in refrigerator before baking, adding 10-15 extra minutes to cooking time.
What if I don't have condensed soups?
Make cream sauce with 4 tablespoons butter, 4 tablespoons flour, and 2 cups milk or chicken broth. Season with salt, pepper, and herbs.
How long will leftovers keep?
Refrigerate covered for up to 3 days. Reheat individual portions in microwave or covered in 350°F oven until heated through.