Cheesy Southern Chicken Spaghetti Casserole is the kind of bake you and I pull out when we want ultra‑creamy, Rotel‑spiked comfort with a little Southern kick. Tender spaghetti, juicy chicken, sautéed peppers and onion, cream of chicken soup, and plenty of cheddar and Monterey Jack all bake together into a golden, bubbly casserole that tastes like classic chicken spaghetti but with extra cheese and spice.
Why you’ll love this casserole
This casserole gives you everything in one pan: pasta, protein, veggies, and sauce all baked into a cohesive, cheesy dish. The cream of chicken soup and broth make the base extra creamy, while Rotel tomatoes with green chilies add tang and gentle heat that keep it from tasting flat.
It’s also very forgiving and make‑ahead friendly. You can use any cooked chicken (rotisserie, leftover roasted, or poached), assemble it earlier in the day, and bake when you’re ready. Leftovers reheat and freeze well, which makes it ideal for busy nights or sharing with family and friends.