Creamy Southern Spaghetti Bake
This Creamy Southern Spaghetti Bake is a comforting, one-dish meal with tender chicken in a rich, creamy sauce topped with cheddar and crispy bacon.
Ingredients
Main Ingredients
- 12 oz spaghetti Use regular or whole-wheat; cook slightly under al dente.
- 2 cups cooked shredded chicken Rotisserie chicken works well.
- 1 block cream cheese, softened (8 oz) Soften to room temperature for easier mixing.
- 1 can cream of chicken soup (10.5 oz)
- 1 cup sour cream
- 1 packet ranch seasoning mix (1 oz)
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- 6 slices bacon, cooked and crumbled
- 2 tablespoons chopped parsley Optional, for garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook the spaghetti in salted boiling water until just al dente. Drain and set aside.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the cream of chicken soup, sour cream, ranch seasoning, garlic powder, and black pepper. Stir until the mixture is uniform and creamy.
- Fold in the cooked shredded chicken, 1½ cups of the shredded cheddar, the Parmesan, and the drained spaghetti. Mix gently until every strand is coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining ½ cup cheddar over the top, then scatter the crumbled bacon evenly.
Baking
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10–15 minutes until the casserole is bubbling and the top is golden.
- Let the bake rest for 5–10 minutes before serving so it sets and slices hold together.
- Garnish with chopped parsley if you like.
Notes
Store leftovers in an airtight container for 3–4 days or freeze for up to 3 months. Reheat thoroughly before serving.