Chicken spaghetti casserole is one of those dishes that exists in some form in nearly every Southern family’s recipe box, usually typed on an index card with a few handwritten corrections and a grease stain that dates back decades. This version stays true to the comfort food spirit while leaning into a few touches — dry white wine, real cheddar, Parmesan, pimentos — that give it a little more depth than the standard church supper rendition. No Velveeta, no Rotel. Just a saucier, grown-up take on a genuinely great dish.
It feeds a crowd, reheats well, and is better the next day. Rotisserie chicken makes it weeknight-easy.
White Wine & Pimento Chicken Spaghetti Casserole Serves 8–10 in a 9×13 dish
Ingredients
12 oz spaghetti, broken in half
4 cups shredded cooked chicken (rotisserie works perfectly)
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth, low-sodium
½ cup dry white wine such as Sauvignon Blanc (substitute additional broth if preferred)
1 jar (4 oz) diced pimentos, drained
1 small onion, finely diced
1 small green bell pepper, finely diced
2 cups shredded sharp cheddar cheese, divided
½ cup grated Parmesan cheese
1 tsp garlic powder
½ tsp black pepper
½ tsp smoked paprika
Salt to taste
For the topping:
½ cup crushed Ritz crackers mixed with 2 tbsp melted butter, plus extra cheddar or Parmesan for sprinkling
Method
Preheat the oven to 350°F. Grease a 9×13 baking dish.
Cook the spaghetti in salted boiling water until just shy of al dente — about 1 to 2 minutes less than the package directions. It will finish cooking in the oven. Drain and set aside.
In a large bowl, whisk together both cans of soup, the chicken broth, white wine, garlic powder, black pepper, and smoked paprika until smooth. Stir in the onion, bell pepper, pimentos, shredded chicken, 1½ cups of the cheddar, and all of the Parmesan. Taste and add salt carefully — the soups carry significant sodium already.
Fold in the cooked spaghetti until everything is evenly coated. If the mixture seems too thick, add a splash more broth or wine. Transfer to the prepared baking dish and top with the remaining ½ cup of cheddar, then the buttered cracker crumbs.
Bake uncovered 30 to 40 minutes, until bubbly and the top is lightly golden. Let rest 10 minutes before serving — it sets up nicely as it cools slightly.
Notes
The white wine adds a bright note that cuts through the richness without announcing itself — many old family versions include it as the quiet ingredient that makes people ask what’s different about yours. If you’re avoiding alcohol, an equal amount of broth works fine, though you’ll lose a little of that tang.
This can be assembled a day ahead, covered, and refrigerated. Add 10 to 15 minutes to the baking time if going in cold from the fridge. It also freezes well for up to three months.
Serve with a green salad, garlic bread, or steamed broccoli to balance the richness.
