Chicken Spaghetti: 12 Cheesy Casseroles Every Southern Church Supper Had

Chicken spaghetti is the cheesy casserole that shows up at every church supper, potluck and new baby doorstep in the South. It is also having a big moment on Google this fall, with searches for Mississippi chicken spaghetti up 200 percent and Monterey chicken spaghetti up 140 percent. The best part is how cheap and easy it is: a rotisserie chicken, a box of spaghetti, a can of tomatoes with green chiles and a lot of cheese. Here are the classic Texas bake and the new versions everyone is making, each with a shopping list and easy steps. Grab your biggest dish..

Classic Texas Chicken Spaghetti With Tomatoes and Green Chiles

In Texas it shows up at every funeral, potluck and new baby doorstep. A rotisserie chicken, a box of spaghetti, a can of tomatoes with green chiles and a lot of melty cheese, and the whole family is fed. Three tips: use a store bought rotisserie chicken, cook the pasta 2 minutes less than the box says, and use processed cheese or cream cheese so the sauce stays silky. Browse more top rated versions in the chicken spaghetti recipes on Food Network..

You will need: 1 lb spaghetti, 1 rotisserie chicken (about 4 cups shredded), 1 can (10 oz) diced tomatoes with green chiles, 1 can (10.5 oz) cream of chicken soup, 8 oz processed cheese cubed, 1 cup chicken broth, 1/2 onion diced, 1/2 green bell pepper diced, 1 1/2 cups shredded cheddar

How to make it: 1. Cook the spaghetti 2 minutes less than the package says and drain. 2. Cook the onion and pepper in a little butter 5 minutes. 3. Stir in soup, tomatoes, broth and processed cheese until melted. 4. Fold in the chicken and spaghetti and spread in a 9×13 dish. 5. Top with cheddar and bake at 350 F for 30 minutes, until bubbly.

Creamy, Mild Version That Feeds the Whole Potluck

This is the gentle version for kids and anyone who does not like heat. Cream of chicken soup, a little chicken broth and plenty of sharp cheddar make it smooth and creamy, with just a spoon of diced pimentos for color. Ree Drummond’s chicken spaghetti, one of the best known versions, has more than 800 reviews on Food Network. It holds well in a warmer, so it is the one to bring to a church supper. Who brings the casserole in your family?

You will need: 1 lb spaghetti, 4 cups shredded chicken, 2 cans (10.5 oz) cream of chicken soup, 1 cup chicken broth, 3 cups shredded sharp cheddar, 1 small jar diced pimentos, 1/2 onion diced, 1 tsp seasoned salt, 1/2 tsp pepper

How to make it: 1. Cook the spaghetti 2 minutes less than the package says and drain. 2. Mix soup, broth, onion, pimentos, seasonings and 2 cups cheese. 3. Fold in the chicken and spaghetti. 4. Spread in a 9×13 dish and top with the rest of the cheese. 5. Bake at 350 F for 30 to 35 minutes, until bubbly.

Mississippi Chicken Spaghetti With Ranch and Pepperoncini

Mississippi chicken spaghetti is up 200 percent in Google searches, and it borrows the famous Mississippi pot roast flavors: ranch seasoning, butter and tangy pepperoncini peppers. The peppers are mild, more tangy than hot, and they cut through all that creamy sauce. One bite and you get why it is trending. Have you tried the Mississippi pot roast flavors yet?

You will need: 1 lb spaghetti, 4 cups shredded chicken, 8 oz cream cheese, 1 packet (1 oz) dry ranch seasoning, 1 1/2 cups chicken broth, 4 tbsp butter, 1/2 cup sliced pepperoncini plus 2 tbsp of their juice, 2 cups shredded mozzarella

How to make it: 1. Cook and drain the spaghetti. 2. Melt butter and cream cheese with broth and ranch seasoning until smooth. 3. Stir in pepperoncini, juice, chicken and spaghetti. 4. Pour into a 9×13 dish and top with mozzarella. 5. Bake at 350 F for 25 minutes.

Monterey Bake With Bacon and Ranch

Monterey chicken spaghetti, up 140 percent in searches, takes the restaurant favorite of chicken, bacon, ranch and Monterey Jack cheese and turns it into a casserole. Crispy bacon goes inside and on top, so every scoop has a little crunch. Make it in a cast iron skillet and serve it right from the pan. Bacon on top: A: yes, always or B: only on Sundays?

You will need: 1 lb spaghetti, 4 cups shredded chicken, 8 slices bacon cooked and crumbled, 1 cup ranch dressing, 1 cup chicken broth, 1/2 cup sour cream, 3 cups shredded Monterey Jack, 3 green onions sliced

How to make it: 1. Cook and drain the spaghetti. 2. Whisk ranch, broth and sour cream. 3. Toss with spaghetti, chicken, half the bacon and 2 cups cheese. 4. Spread in a skillet or 9×13 dish and top with the rest of the cheese and bacon. 5. Bake at 375 F for 20 minutes and add green onions.

Crockpot Chicken Spaghetti, Dump and Go

Crockpot chicken spaghetti is one of the rising searches this fall, and it is easy to see why. Raw chicken breasts cook right in the creamy cheese sauce, then you shred them and stir in cooked spaghetti at the end. Do not put the dry pasta in at the start or it turns mushy. Dinner is ready when you walk in the door. What is your favorite slow cooker meal?

You will need: 2 lb boneless chicken breasts, 1 can (10 oz) diced tomatoes with green chiles, 1 can (10.5 oz) cream of chicken soup, 8 oz processed cheese cubed, 4 oz cream cheese, 1/2 cup chicken broth, 1 tsp garlic powder, 1 lb spaghetti

How to make it: 1. Put the chicken in the slow cooker. 2. Add tomatoes, soup, broth and garlic powder. 3. Cook on LOW 6 hours. 4. Shred the chicken and stir in both cheeses until melted. 5. Stir in freshly cooked spaghetti and serve.

Tex-Mex Version With a Little Kick

For spice lovers, this one adds cumin, chili powder, a diced jalapeno and pepper jack cheese to the classic. Ree Drummond even has a Tex-Mex chicken spaghetti on Food Network. Top it with crushed tortilla chips before baking for a crunchy lid, and serve with salsa and sour cream on the side. On a scale of 1 to 5, how hot do you like it?

You will need: 1 lb spaghetti, 4 cups shredded chicken, 1 can (10 oz) diced tomatoes with green chiles, 1 diced bell pepper, 1 jalapeno minced, 1 can (10.5 oz) cream of chicken soup, 1 tsp cumin, 1 tsp chili powder, 2 cups pepper jack, 1 cup crushed tortilla chips

How to make it: 1. Cook and drain the spaghetti. 2. Saute the bell pepper and jalapeno 4 minutes. 3. Mix with soup, tomatoes, spices, chicken, spaghetti and half the cheese. 4. Spread in a 9×13 dish and top with cheese and chips. 5. Bake at 350 F for 25 minutes.

Chicken Spaghetti With Cream Cheese and No Canned Soup

Want it from scratch? A quick sauce of butter, flour, milk and cream cheese is just as creamy as canned soup and takes 5 minutes. A little Parmesan and garlic make it taste richer. This is a good choice if you want to skip the cans or watch the salt. You can make the sauce while the pasta boils. Do you cook with canned soup or skip it?

You will need: 1 lb spaghetti, 4 cups shredded chicken, 3 tbsp butter, 3 tbsp flour, 2 cups milk, 1 cup chicken broth, 6 oz cream cheese, 1/2 cup grated Parmesan, 2 cloves garlic, 2 cups shredded cheddar, salt and pepper

How to make it: 1. Cook and drain the spaghetti. 2. Melt butter with garlic, whisk in flour, then milk and broth until thick. 3. Stir in cream cheese and Parmesan until smooth. 4. Toss with chicken and spaghetti and pour into a 9×13 dish. 5. Top with cheddar and bake at 350 F for 25 minutes.

Alfredo Bake With a Golden Cheese Top

This is what happens when chicken spaghetti meets fettuccine Alfredo. A garlicky white Alfredo sauce coats the noodles, then mozzarella and Parmesan melt into a golden top. It is a little richer, so a green salad on the side is a good idea. It is also a great way to win over the kids who pick out the tomatoes. Red sauce or white sauce, which team are you on?

You will need: 1 lb spaghetti, 4 cups shredded chicken, 3 cups Alfredo sauce (jar or homemade), 1/2 cup milk, 2 cloves garlic, 1 cup frozen peas (optional), 2 cups shredded mozzarella, 1/2 cup grated Parmesan, parsley

How to make it: 1. Cook and drain the spaghetti. 2. Warm Alfredo sauce with milk and garlic. 3. Toss with chicken, spaghetti and peas. 4. Spread in a 9×13 dish and top with mozzarella and Parmesan. 5. Bake at 375 F for 20 minutes and add parsley.

Buffalo Bake for Game Day

If your family loves wings, this one is a touchdown. Buffalo hot sauce goes into a creamy cheddar sauce, then the casserole gets a drizzle of ranch or blue cheese and some crunchy celery on top. It is a fun game day dinner and feeds a crowd for the price of a few pounds of chicken. Ranch or blue cheese? Choose wisely.

You will need: 1 lb spaghetti, 4 cups shredded chicken, 1/2 cup buffalo hot sauce, 8 oz cream cheese, 1 cup chicken broth, 2 cups shredded cheddar, 1/4 cup ranch or blue cheese dressing, 2 celery stalks sliced thin, 2 green onions

How to make it: 1. Cook and drain the spaghetti. 2. Melt cream cheese with broth and hot sauce until smooth. 3. Toss with chicken, spaghetti and 1 cup cheddar. 4. Spread in a dish, top with the rest of the cheese and bake at 350 F for 20 minutes. 5. Drizzle with dressing and top with celery and onions.

Broccoli Cheddar Version, Dinner in One Dish

Add a bag of broccoli florets and you have the whole dinner in one dish. The broccoli steams right in the pasta water during the last 2 minutes, so there is no extra pot. Sharp cheddar makes it taste like broccoli cheddar soup in casserole form. It is a sneaky way to get kids to eat their greens. Does broccoli make it to the table in your house?

You will need: 1 lb spaghetti, 4 cups broccoli florets, 4 cups shredded chicken, 1 can (10.5 oz) cream of chicken soup, 1 cup milk, 3 cups shredded sharp cheddar, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt and pepper

How to make it: 1. Boil the spaghetti and add the broccoli for the last 2 minutes, then drain. 2. Mix soup, milk, seasonings and 2 cups cheese. 3. Fold in chicken, spaghetti and broccoli. 4. Spread in a 9×13 dish and top with the rest of the cheese. 5. Bake at 350 F for 25 to 30 minutes.

Make Ahead Chicken Spaghetti for a New Mom or a Sick Friend

In the South, chicken spaghetti is the dish people drop off for a new baby, a hard week or a funeral. It freezes beautifully, so make two and keep one. Assemble it in a foil pan but do not bake it, then wrap it tight and freeze for up to 3 months. Write the baking steps right on the lid. For more meals to share, see our freezer meals that make busy weeknights easier. Who would you bring a casserole to this week?

You will need: 1 batch of any chicken spaghetti on these slides, a disposable 9×13 foil pan with lid, plastic wrap, foil, a marker

How to make it: 1. Undercook the spaghetti by 3 minutes so it does not go soft. 2. Assemble in the foil pan, but leave off the top cheese. 3. Cool, wrap in plastic and foil, and label with the date. 4. Freeze up to 3 months and thaw overnight in the fridge. 5. Add the cheese and bake covered at 350 F for 40 minutes, then uncovered 15 minutes.

Chicken Spaghetti Soup in One Pot

All the flavors of the casserole in a cozy bowl of soup, made in one pot in 30 minutes. Broken spaghetti cooks right in the broth with the tomatoes and green chiles, then cheese melts in at the end to make it creamy. It is perfect for a cold night, and the leftovers make a great lunch. Would you eat your chicken spaghetti with a fork or a spoon?

You will need: 1 tbsp butter, 1 onion diced, 2 cloves garlic, 6 cups chicken broth, 1 can (10 oz) diced tomatoes with green chiles, 8 oz spaghetti broken in thirds, 3 cups shredded chicken, 4 oz cream cheese, 1 1/2 cups shredded cheddar, cilantro

How to make it: 1. Melt butter and cook the onion and garlic 5 minutes. 2. Add broth and tomatoes and bring to a boil. 3. Add the broken spaghetti and cook 10 minutes. 4. Stir in chicken, cream cheese and cheddar until melted. 5. Serve topped with more cheese and cilantro.