You can remove the skin of the squash if you prefer. I like to leave it on for texture and color.
Put both of these ingredients into a large pot and add enough water to cover the vegetables.
Simmer on medium heat for 15 minutes, or until the squash is tender when poked with a fork.
Spray a 9X13 dish with non-stick cooking spray. Pour the squash and onions into the dish.
In a bowl, begin beating the eggs into the cream.
Beat by hand for 1 minute then pour over the squash.
Add ¼ cup of cracker crumbs to the squash and give it a gentle stir.
Add 1 ½ cups of cheese and stir a few times so that everything is evenly distributed in the casserole dish.
Sprinkle remaining cheese over the top.
Sprinkle cracker crumbs over the top.
Next, drizzle the melted butter over everything.
If you like, you can grind fresh pepper on top of the casserole.
Cover with foil and bake for 30 minutes.
After 30 minutes remove the foil and bake for an additional 10 to 15 minutes, until the top is bubbly and golden.
Allow to cool for at least 5 minutes before serving as this will be very hot!
Old Fashioned Squash Casserole
Ingredients
1 ½ pound of yellow squash
2 eggs
1 ½ cups of heavy cream
2 cups of shredded cheddar cheese
1 stick of butter, melted
1 cup of crushed cracker crumbs (or bread crumbs)
½ white onion
Instructions
Preheat the oven to 350 degrees.
Slice the squash thinly and dice ½ a white onion.
You can remove the skin of the squash if you prefer. I like to leave it on for texture and color.
Put both of these ingredients into a large pot and add enough water to cover the vegetables. Simmer on medium heat for 15 minutes, or until the squash is tender when poked with a fork.
Spray a 9X13 dish with non-stick cooking spray. Pour the squash and onions into the dish.
In a bowl, begin beating the eggs into the cream. Beat by hand for 1 minute then pour over the squash.
Add ¼ cup of cracker crumbs to the squash and give it a gentle stir.
Add 1 ½ cups of cheese and stir a few times so that everything is evenly distributed in the casserole dish.
Sprinkle remaining cheese over the top. Sprinkle cracker crumbs over the top.
Next, drizzle the melted butter over everything.
If you like, you can grind fresh pepper on top of the casserole.
Cover with foil and bake for 30 minutes.
After 30 minutes remove the foil and bake for an additional 10 to 15 minutes, until the top is bubbly and golden.
Allow to cool for at least 5 minutes before serving as this will be very hot!
Preheat the oven to 375 degrees and grease 8 cups of a muffin pan with nonstick cooking spray.
Unroll the crescent roll dough on a lightly floured surface and pinch the seams together. Use a rolling pin to flatten the dough and seal the seams, then cut it into eight squares.
Press the squares into the muffin pan to form cups.
Stir together the shredded chicken and BBQ sauce in a medium bowl. Spoon the mixture into the cups.
Top the chicken with baked beans, then sprinkle shredded cheese over the top of each cup.
Bake in the oven for 12 to 15 minutes, until the cheese is melted and the crescent rolls are golden brown.
BBQ Chicken Crescent Cups
Ingredients
1 package crescent roll dough
2 cups shredded chicken
1 cup BBQ sauce
1 8-ounce can baked beans
1 cup shredded cheddar jack cheese
all purpose flour
Instructions
Preheat the oven to 375 degrees and grease 8 cups of a muffin pan with nonstick cooking spray.
Unroll the crescent roll dough on a lightly floured surface and pinch the seams together. Use a rolling pin to flatten the dough and seal the seams, then cut it into eight squares.
Press the squares into the muffin pan to form cups.
Stir together the shredded chicken and BBQ sauce in a medium bowl. Spoon the mixture into the cups.
Top the chicken with baked beans, then sprinkle shredded cheese over the top of each cup.
Bake in the oven for 12 to 15 minutes, until the cheese is melted and the crescent rolls are golden brown.
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Brown the ground beef in a large skillet.
When the beef is cooked through, add the sauce and stir to mix. Cook for an additional five minutes, until the sauce thickens.
Unroll the crescent roll dough and separate the triangles.
Spread the beef mixture over the top of each crescent roll.
Top the meat with shredded cheese. Lightly press the meat and cheese into the dough with the back of the spoon.
Carefully roll up the crescent rolls and place them on the prepared baking sheet.
Brush each roll with melted butter and top with seasoning salt.
Bake in the preheated oven for 10 to 12 minutes, until the cheese is melted and the crescent rolls are golden brown.
Sloppy Joe Crescents
Ingredients
1 pound ground beef
1 can Manwich (sloppy joe sauce)
2 8-count packages crescent roll dough
2 cups shredded cheddar cheese
2 tablespoons butter
1 tablespoon seasoning salt (Lawry’s)
Instructions
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Brown the ground beef in a large skillet.
When the beef is cooked through, add the sauce and stir to mix. Cook for an additional five minutes, until the sauce thickens.
Unroll the crescent roll dough and separate the triangles.
Spread the beef mixture over the top of each crescent roll, then top the meat with shredded cheese. Lightly press the meat and cheese into the dough with the back of the spoon.
Carefully roll up the crescent rolls and place them on the prepared baking sheet.
Brush each roll with melted butter and top with seasoning salt.
Bake in the preheated oven for 10 to 12 minutes, until the cheese is melted and the crescent rolls are golden brown.
Tired of traditional spaghetti? Change it up this week with this Chicken Spaghetti recipe! It’s a delicious dinner time solution!
Easy Southern Chicken Spaghetti Casserole Recipe for Busy Families
If you’re looking for a comforting, filling meal that feeds a crowd without draining your time or budget, this easy chicken spaghetti casserole with cream of chicken soup is exactly what you need.
This Southern-style dish is loaded with hearty flavor, comes together with pantry staples, and bakes into a cheesy, creamy weeknight dinner that’s hard to beat.
Whether you’re feeding picky kids, prepping meals ahead of time, or just need something you can throw together fast, chicken spaghetti is one of those recipes that works in just about every situation.
Why This Chicken Spaghetti Is Perfect for Family Dinners
This dish is a go-to when you’re short on time but still want something warm and filling on the table.
It’s one of those budget-friendly chicken casserole recipes with pasta that stretches what you have on hand.
Just a little chicken goes a long way here, especially when it’s mixed with spaghetti, sautéed veggies, and a creamy sauce that bakes into something that tastes like it took all day to make.
It’s also great for using up leftover chicken—or even rotisserie chicken when you don’t feel like cooking meat from scratch.
You get a full meal in one pan without needing to cook up sides, and cleanup is minimal.
When to Make This Creamy Chicken Spaghetti Casserole
This recipe is ideal for weeknights, especially when school and sports schedules keep everyone running. But it’s also a smart choice for:
Sunday night family dinners
Potlucks or church gatherings
Meal trains for a new baby or friend in recovery
Make-ahead freezer meals for busy weeks
Leftover chicken makeover nights
You can even portion it out for lunches and heat it up through the week. It reheats surprisingly well and keeps its flavor and texture.
How to Use and Serve This Southern Chicken Spaghetti
Most folks just serve it straight from the casserole dish, and that’s all you need. But if you want to stretch it a bit further or add a little variety, you can serve it with:
A simple green salad or Caesar salad
Garlic bread or cornbread on the side
Steamed broccoli or green beans for some added greens
Want to get creative?
Try baking it in individual ramekins for single-serve portions, or double the batch and freeze one for later.
You could even add diced jalapeños or hot sauce if your crowd likes things with a kick.
Where This Recipe Shines the Most
This Southern-style chicken spaghetti bake is the kind of recipe that really shines in a home kitchen.
It’s not fussy, doesn’t require fancy ingredients, and always ends up being the kind of dish people come back for seconds on.
Whether you’re cooking in a small apartment kitchen or prepping for a big gathering at a family reunion, it works.
It’s also one of those rare recipes that satisfies both kids and adults.
The creamy sauce and cheese win over the little ones, while the sautéed vegetables and seasoned chicken add just enough depth to make it feel like a grown-up comfort meal.
Who Will Love This Chicken Spaghetti Recipe
If you’re a busy parent trying to get dinner on the table, a college student who needs a filling homemade meal, or someone who just wants to cook something easy without compromising flavor—this one’s for you.
It’s especially great for southern cooks who grew up with casseroles on the table and are looking for a familiar, dependable dish that doesn’t take all day to pull off.
You don’t need to be a pro in the kitchen to pull this together. It’s straightforward, flexible, and always delivers.
Chicken Spaghetti
Ingredients:
8 oz. spaghetti noodles
4 cups chicken broth
¼ cup onion, chopped
¼ cup green bell pepper, chopped
½ cup mushrooms, chopped
1 tbsp. pimientos
¼ cup black olives, chopped
3 tbsp. butter
1 tsp. garlic powder
salt & pepper to taste
1 ½ cups cooked chicken, shredded
½ cup milk
½ cup reserved pasta broth
1 can cream of chicken soup
1 cup of shredded cheddar cheese
Directions:
Preheat oven to 350 degrees.
Saute the onion, bell pepper, mushrooms, pimientos, and black olives in the butter.
Cook the noodles in the chicken broth according to package instructions & drain reserving ½ cup of liquid.
In a large bowl stir together the reserved pasta liquid, noodles, sauteed vegetables, chicken, milk, soup, garlic powder, salt & pepper and ½ of the grated cheese until well combined – this mixture should be quite moist.
Pour into a casserole dish and bake for 30-40 minutes until bubbly.
Top with remaining cheese and return to oven just until cheese is melted.
Serve immediately and enjoy!
FAQs: Chicken Spaghetti with Cream of Chicken Soup
Can I use canned chicken in this recipe? Yes, you can. Canned chicken works just fine if you’re short on time. Just drain it well before mixing it in.
Can this chicken spaghetti be frozen? Absolutely. You can prepare the casserole up to the baking step, cover it tightly with foil, and freeze it. When you’re ready to eat, bake it straight from the freezer at 350°F until hot and bubbly, adding extra time as needed.
What kind of cheese works best? Cheddar is the classic choice for this recipe, but you can also mix in Monterey Jack or use a Mexican cheese blend for a slightly different flavor.
Can I add other vegetables? Definitely. Diced tomatoes, corn, or even spinach can be mixed in if you’d like to change it up or sneak in more veggies.
How long does leftover chicken spaghetti last in the fridge? Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.
Is this recipe spicy? No, it’s mild and family-friendly. If you want to add heat, stir in some diced jalapeños or crushed red pepper flakes.
Chicken Spaghetti
Ingredients
8 oz spaghetti noodles
4 cups chicken broth
¼ cup onion, chopped
¼ cup green bell pepper, chopped
½ cup mushrooms, chopped
1 tablespoon pimientos
¼ cup black olives, chopped
3 tablespoons butter
1 teaspoon garlic powder
Salt & Pepper to taste
1 ½ cups cooked chicken, shredded
½ cup milk
½ cup reserved pasta broth
1 can cream of chicken soup
1 cup of cheddar cheese, shredded
Instructions
Preheat oven to 350 degrees.
Saute the onion, bell pepper, mushrooms, pimientos, and black olives in the butter.
Cook the noodles in the chicken broth according to package instructions & drain reserving ½ cup of liquid.
In a large bowl stir together the reserved pasta liquid, noodles, sauteed vegetables, chicken, milk, soup, garlic powder, salt & pepper and ½ of the grated cheese until well combined – this mixture should be quite moist.
Pour into a casserole dish and bake for 30-40 minutes until bubbly.
Top with remaining cheese and return to oven just until cheese is melted.
