Creamy Southern Spaghetti Bake
This creamy, cheesy spaghetti bake combines tender spaghetti with shredded chicken, cream cheese, and bacon for a comforting Southern-style casserole that's perfect for weeknight meals.
Ingredients
Pasta and Chicken
- 12 oz spaghetti (regular or thin; also rotini or penne)
- 2 cups cooked shredded chicken (about 10–12 oz)
Creamy Mixture
- 1 8 oz cream cheese, softened
- 1 10.5 oz can cream of chicken soup
- 1 cup sour cream
- 1 oz packet ranch seasoning mix
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Cheeses and Toppings
- 2 cups shredded cheddar cheese, divided (use sharp or mild to preference)
- ½ 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 with nonstick spray or a thin coat of butter.
- Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente according to package directions (usually 8–10 minutes). Drain and set aside.
- In a large mixing bowl, beat together the softened cream cheese, cream of chicken soup, sour cream, ranch seasoning, garlic powder, and black pepper until smooth and uniform.
Combining
- Fold the shredded chicken, 1½ cups of the cheddar cheese, and the Parmesan into the creamy mixture.
- Gently stir in the drained spaghetti, ensuring the pasta is evenly coated.
Baking
- Pour the combined mixture into the prepared baking dish, spreading it into an even layer.
- Sprinkle the remaining ½ cup cheddar cheese over the top, then scatter the crumbled bacon evenly.
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10–15 minutes, until the top is bubbly and lightly golden.
- Let the casserole rest for 5–10 minutes before slicing. Garnish with chopped parsley if desired and serve warm.
Notes
For lighter versions, swap half-and-half for sour cream. Assemble in advance and refrigerate for up to 24 hours before baking, adding 5–10 minutes to baking time from chilled.