This Chicken Spaghetti is a classic Southern comfort food, far from what you might expect, as it doesn't use marinara, ground meat, or meatballs. While the recipe calls for rotisserie chicken, this dish is also excellent with leftover turkey. It's perfect for the day after Thanksgiving. So grab the ingredients and whip up a quick batch of this fantastic Chicken Spaghetti. If you're looking for another super easy pasta-based casserole, try this Old Fashioned Tuna Noodle Casserole.
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Why You'll Love This Recipe
This easy-to-make Southern-style Chicken Spaghetti is perfect when feeding a large crowd or if you love leftovers. Plus, it gets even better if you substitute the Chicken with leftover turkey from Thanksgiving. Smoked turkey adds an extra flavor to this dish, taking it to a whole new level.
Ingredients
Meat: For this Chicken Spaghetti Recipe, I used a store-bought rotisserie chicken. However, any shredded chicken will work. Also, if you have leftover turkey from Thanksgiving, shred that up and use it in this recipe. Smoked Turkey especially works very well, adding a smokey flavor to the dish.
Vegetables: Onion, Celery, Mushrooms, and pimento-stuffed Queen Olives are the vegetables we prefer to use in our family. Heavy on the Olives and Mushrooms if you ask me, but again, get creative!
Liquids: Chicken Stock and White Cooking Wine are the only actual liquids in this Chicken Spaghetti. I also use condensed Cream of Chicken and Cream of Celery Soup. You get a perfectly creamy texture when you boil the pasta in this mixture.
Pasta: Spaghetti noodles are all you'll need. Just be sure to break them in half before boiling them in the chicken stock and soup mixture.
Seasonings and Spices: Kosher Salt and Black Pepper are all you'll need. I used half a teaspoon of each, but I recommend adding them to taste.
Cheese: Shredded Cheddar cheese is the way to go when topping your Chicken Spaghetti. I prefer mild or medium, while my wife prefers sharp. So again, use whichever you prefer.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Step 1: in a 12" Cast Iron Skillet or another large pan, sauté the onions and celery in melted butter over medium heat until they become tender.
Now add the mushrooms and continue to sauté until the mushrooms have shrunken in size and softened.
Pour the white cooking wine and allow it to simmer for 4-5 minutes. Remove the skillet from the heat and set the veggie mixture aside.
Step 2: Bring the chicken stock to a boil in a Large Stock Pot and add the cans of condensed cream of Chicken and cream of celery soups. Stir the mixture to break up the condensed soup and bring the mixture back to a boil.
Once the soup is boiling, break the spaghetti noodles in half and add them to the soup mixture. Boil the pasta for about ten minutes until it's softened and tender.
Be sure to stir the pasta frequently; otherwise, they will stick together. You don't want that.
Step 3: Add the sautéd veggies, sliced olives, parsley, salt, pepper, and Chicken into the stockpot. Give it a good stir to ensure even distribution, and thoroughly combine all ingredients.
Step 4: Pour the chicken spaghetti mixture into a well-buttered 9x13 baking dish, top it with shredded cheddar cheese, and cook it at 350°f for 40 minutes.
Once the baking time is complete, turn the broiler on at 550°f and allow the cheese to brown up on top. This step only takes about 3 minutes and is entirely optional.
Expert Tips
- Breaking the noodles in half is very important. This is more of a chicken spaghetti casserole than the Italian-style spaghetti we are used to. So you'll want the noodles to be shorter.
- Be sure that you are stirring the pasta frequently while boiling it in the soup. This is essential to make sure the noodles aren't sticking together.
- When broiling the chicken spaghetti, keep an eye on it. This should only take a few minutes, and you want to add color to the cheese, not burn it.
Recipe FAQs
Chicken Spaghetti is made of shredded chicken and spaghetti noodles combined with a creamy sauce, assorted vegetables, herbs, and spices.
You can safely store creamy chicken pasta dishes such as chicken spaghetti in the fridge for up to 4 days after being cooked.
While recipes can differ, Chicken Spaghetti has approximately 400 calories per serving, give or take.
No, not in the sense of combining chicken and pasta in a dish such as Southern American chicken spaghetti. However, there are cold pasta salad dishes containing poultry that are popular authentic Italian dishes.
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📖 Recipe
Chicken Spaghetti
Ingredients
- 1 Rotisserie Chicken or Leftover Turkey - shredded
- 1 Stick Salted Butter
- 1 Large Onion - diced
- 4 Ribs of Celery - sliced
- 10 Oz Pimento Stuffed Queen Olives - drained/sliced
- 16 Oz Sliced Mushrooms - white or baby bella
- ½ Cup White Cooking Wine
- 48 Oz Chicken Stock
- 1 Can Condensed Cream of Chicken Soup
- 1 Can Condensed Cream of Celery Soup
- 1 Lb Spaghetti noodles
- 2 Tbsp. Dried Parsley
- ½ tsp. Kosher Salt - or to taste
- ½ tsp. Black Pepper - or to taste
- Shredded Cheddar Cheese for topping
Instructions
- Shred the Rotisserie Chicken or Leftover Turkey, and then stick it back in the fridge until you're ready to mix it into the spaghetti.
- In a skillet or large pan, sauté the onions and celery in melted butter over medium heat until they become tender.
- Add the mushrooms and continue to sauté until the mushrooms have shrunken in size and softened.
- Pour in the white cooking wine and allow it to simmer for about 4-5 minutes. Remove the skillet from the heat and set aside.
- In a large pot, bring the chicken stock to a boil. Add the cans of condensed cream of Chicken and cream of celery soups. Stir the mixture to break up the condensed soup and bring the mixture back to a boil.
- Break the spaghetti noodles in half and add them to the soup mixture, frequently stirring while the pasta boils; about 10 minutes or until the pasta has softened.
- Add the sautéd veggies, sliced olives, parsley, salt, pepper, and Chicken into the stockpot. Give it a good stir to ensure even distribution and that all ingredients are thoroughly combined.
- Pour the chicken spaghetti mixture into a well-buttered 9x13 casserole dish, top it with shredded cheddar cheese and bake it for 40 minutes at 350°f.
- Once the 40 minutes is up, turn the broiler on to 550°f to brown parts of the cheese topping. This step is completely optional but only takes about 3 minutes and adds a nice color to the cheese.
- Serve topped with Crushed Red Pepper for an added spice.
Video
Notes
- Breaking the noodles in half is very important. This is more of a chicken spaghetti casserole than the Italian-style spaghetti we are used to. So you'll want the noodles to be shorter.
- Be sure that you are stirring the pasta frequently while boiling it in the soup. This is essential to make sure the noodles aren't sticking together.
- When broiling the chicken spaghetti, keep an eye on it. This should only take a few minutes, and you want to add color to the cheese, not burn it.
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