Mississippi Chicken Spaghetti is pure comfort food in casserole form. It takes everything I love about Mississippi Chicken, that tangy, savory, creamy flavor, and folds it into a cheesy pasta bake that feeds a crowd. This is the kind of dinner I make when I want something cozy, filling, and guaranteed to make everyone ask for seconds.
The first time I made this, I was trying to use up leftover chicken and a half box of spaghetti. One bite in, I knew it was a keeper. Creamy sauce, tender chicken, just enough pepperoncini bite, and that bubbly cheese on top. It is hard to beat.
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Mississippi Chicken Spaghetti
This Mississippi Chicken Spaghetti recipe is inspired by the bold flavors of Mississippi Pot Roast, but turned into a family friendly pasta bake. It is creamy, cheesy, slightly tangy, and perfect for weeknight dinners, potlucks, or meal prep.
Why You Will Love This Recipe
- Feeds a crowd with ease
- Great use for leftover or rotisserie chicken
- Creamy without being heavy
- Easy make ahead dinner
Ingredients
Pasta
- 12 ounces spaghetti, cooked al dente
Protein
- 3 cups cooked, shredded chicken
Creamy Base
- 8 ounces cream cheese, softened
- ½ cup milk
- 4 tablespoons butter, melted
Seasonings
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- Salt and pepper, to taste
Flavor Boosters
- ½ cup sliced pepperoncini peppers
- 2 tablespoons pepperoncini juice
Cheese
- 2 cups shredded cheddar cheese, divided
How To Make Mississippi Chicken Spaghetti
Step 1: Preheat Your Equipment
Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.
Step 2: Combine Ingredients
In a large bowl, whisk together the cream cheese, ranch seasoning mix, au jus gravy mix, melted butter, milk, and pepperoncini juice until smooth.
Stir in the shredded chicken, sliced pepperoncini peppers, and 1 cup of the shredded cheddar cheese.
Step 3: Prepare Your Cooking Vessel
Cook the spaghetti just until al dente, drain well, and gently toss it with the sauce mixture until evenly coated.
Step 4: Assemble The Dish
Transfer the pasta mixture to the prepared baking dish and spread it out evenly. Top with the remaining shredded cheddar cheese.
Step 5: Cook To Perfection
Bake uncovered for 25 to 30 minutes, until the casserole is bubbly and the cheese on top is melted and lightly golden.
Step 6: Finishing Touches
Remove from the oven and let the spaghetti rest for 5 to 10 minutes before serving. This helps it set and makes slicing easier.
Tips And Variations
- Rotisserie chicken is a huge time saver here.
- Slightly undercook the pasta so it does not turn mushy after baking.
- Freshly grated cheese melts smoother and tastes richer.
- Add extra pepperoncini juice if you like a stronger tang.
What To Serve With Mississippi Chicken Spaghetti
I like to keep sides simple with this dish. A crisp green salad, roasted broccoli, or garlic bread all work really well. This pasta bake is filling on its own, so you do not need much else.
Storage And Leftovers
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat individual portions in the microwave or warm the whole dish in the oven covered with foil.
FAQs
Yes, assemble it completely, cover, and refrigerate for up to 24 hours before baking.
Yes, freeze unbaked or baked for up to two months. Thaw overnight before reheating.
It is tangy and savory, not spicy. You can add heat if you like.
📖 Recipe
Mississippi Chicken Spaghetti
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
Mississippi Chicken Spaghetti is the ultimate comfort food—a creamy, cheesy, tangy chicken pasta bake inspired by the bold flavors of the classic Mississippi Pot Roast.
Ingredients
- 12 ounces cooked spaghetti
- 3 cups cooked, shredded chicken
- 8 ounces cream cheese, softened
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- ½ cup sliced pepperoncini peppers
- 2 tablespoons pepperoncini juice
- 4 tablespoons butter, melted
- 2 cups shredded cheddar cheese
- ½ cup milk
- Salt & pepper to taste
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, whisk cream cheese, ranch mix, au jus mix, butter, milk, and pepperoncini juice.
- Stir in shredded chicken, pepperoncini, and 1 cup of cheddar cheese.
- Cook spaghetti al dente, drain, and toss with the sauce mixture.
- Transfer everything to the prepared baking dish and top with remaining cheese.
- Bake uncovered for 25–30 minutes, or until bubbly and golden.
- Let rest 5–10 minutes before serving. Enjoy!
Notes
- Use rotisserie chicken to save time.
- Undercook pasta slightly to avoid mushiness after baking.
- Freshly grated cheese melts best and adds rich flavor.
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