Creamy, cheesy, and built for family-style dinners, this Southern spaghetti bake takes pantry staples and rotisserie chicken and turns them into a crowd-pleasing casserole. It’s the kind of dish that travels well to potlucks, feeds hungry kids after soccer practice, and doubles as easy leftovers. If you like comforting bakes that come together in under an hour, you might also enjoy this baked Boursin salmon for a different take on creamy, oven-finished comfort food.
Why you’ll love this dish
This casserole hits a lot of home-cooking sweet spots: creamy texture, crisp bacon, cheesy top, and minimal hands-on time. It’s economical and flexible — use leftover chicken or a store-bought rotisserie to save time. It’s also a perfect weeknight dinner or a dish to bring to a casual gathering because it’s easy to portion and stays flavorful when reheated.
“A family favorite: creamy, bacon-topped comfort with the ease of pantry staples.” — real user reaction
Reasons to try it right now:
- Kid-friendly flavors (ranch + cheddar + bacon).
- Uses common, inexpensive ingredients.
- Make-ahead friendly for busy nights.
How this recipe comes together
Start by cooking spaghetti just shy of fully tender (al dente) so it won’t get mushy in the oven. While the pasta cooks, beat together the cream cheese, cream of chicken soup, sour cream, ranch mix, and seasonings until silky. Fold in shredded cooked chicken and most of the cheddar and Parmesan so the filling is cheesy throughout. Toss the cooked spaghetti into the sauce so every strand is coated, then transfer to a greased 9×13-inch pan. Top with remaining cheddar and crumbled bacon, cover, bake until bubbly, then uncover to brown the top. Let it rest briefly before serving. The result is an easy, creamy bake with a golden, slightly crisp cheese crust.
What you’ll need
- 12 oz spaghetti (regular or gluten-free)
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 (8 oz) block cream cheese, softened
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 (1 oz) packet ranch seasoning mix
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 cups shredded cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- 6 slices bacon, cooked and crumbled
- 2 tbsp chopped parsley (optional, for garnish)
Ingredient notes and substitutions:
- Chicken: swap for cooked turkey or canned chicken in a pinch. For vegetarian, replace chicken with roasted mushrooms and a can of drained white beans.
- Cheeses: freshly shredded cheddar melts better than pre-shredded (which can contain anti-caking agents).
- Ranch packet: you can use 2–3 tbsp of a homemade ranch mix (dried dill, parsley, onion powder, garlic powder, salt, pepper) if preferred.
Step-by-step instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add spaghetti and cook until just al dente, about 8–10 minutes. Drain well and set aside.
- In a large bowl, beat the softened cream cheese until smooth. Stir in the cream of chicken soup, sour cream, ranch seasoning, garlic powder, and black pepper until fully combined and creamy.
- Fold in the shredded chicken, 1½ cups of the cheddar, and the Parmesan. Taste and adjust salt and pepper if needed.
- Add the drained spaghetti to the bowl and toss until every strand is coated in the creamy mixture.
- Transfer the coated spaghetti mixture to the prepared baking dish and smooth the top. Sprinkle the remaining 1/2 cup cheddar over the surface, then scatter the crumbled bacon on top.
- Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake an additional 10–15 minutes, until the casserole is bubbly and the cheese is golden.
- Let the casserole rest 5–10 minutes before serving. Garnish with chopped parsley if desired.
Quick timing summary: about 15–20 minutes active prep, 35–40 minutes baking, and a short rest before serving.
Best ways to enjoy it
Serve slices straight from the pan with a crisp green salad or simple roasted vegetables to cut the richness. For a heartier spread, pair it with buttery garlic green beans and crusty bread. If you want a surf-and-turf-style dinner, try serving a small portion alongside a light fish course — for example, this baked salmon with garlicky spinach and mozzarella makes an elegant complement.
Serving tips:
- Let the bake rest before slicing so it holds together.
- Use a flat spatula to lift neat portions.
- Offer hot sauce or extra ranch on the side for people who like more zip.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Freezing: Cool completely, then freeze in an airtight container or foil-covered pan for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating (from fridge): Cover and warm in a 350°F oven for 20–25 minutes until heated through. Microwave single portions on medium power in 1–2 minute bursts, stirring between intervals.
- Reheating (from frozen): Thaw overnight and reheat as above, or bake covered at 350°F for 45–60 minutes until hot and bubbly. Check internal temperature — it should reach at least 165°F for safe reheating.
Food safety note: Because this contains cooked chicken, ensure the casserole is heated thoroughly when reheating and cooled within two hours after cooking before refrigeration.
Helpful cooking tips
- Don’t overcook the spaghetti: undercooking slightly prevents a mushy texture after baking.
- Soften the cream cheese ahead of time (leave at room temp 30–60 minutes) or microwave in 10-second bursts until soft to make mixing easier.
- Drain pasta very well — excess water dilutes the sauce.
- Crisp bacon on a baking sheet at 400°F for 12–18 minutes for consistent results, then crumble and reserve some for topping so it stays crunchy.
- If the top browns too fast, tent loosely with foil until finished baking.
Creative twists
- Buffalo ranch: stir in 1/4–1/3 cup buffalo sauce and swap half the cheddar for Monterey Jack.
- Veg-forward: replace chicken with roasted cauliflower florets and add a cup of frozen peas for texture and color.
- Italian-style: use cream of mushroom soup, Italian seasoning instead of ranch, and top with panko mixed with melted butter for a crunchy crust.
- Gluten-free: use your favorite gluten-free spaghetti and confirm soup and ranch packet are gluten-free.
- One-pan shortcut: cook diced bacon and shredded chicken in a skillet, toss with drained pasta and sauce, then bake in the same ovenproof skillet for fewer dishes.
Common questions
Q: Can I make this ahead and bake later?
A: Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if chilled thoroughly. If frozen, thaw overnight before baking.
Q: My casserole looks soupy after baking — what went wrong?
A: Most likely the pasta was overcooked or not drained well, or too much liquid was added. Let the dish rest 10 minutes after baking to allow the sauce to set. Next time, cook pasta to al dente and drain thoroughly.
Q: Can I use low-fat or dairy-free substitutes?
A: You can swap sour cream for Greek yogurt and use reduced-fat cream cheese, but the texture and richness will be different. Dairy-free cream cheese and non-dairy sour cream can work, though the final casserole may be less creamy and slightly tangier.
Q: Is it safe to reheat more than once?
A: It’s best to reheat only the portion you plan to eat. Repeated cooling and reheating increases the risk of bacterial growth and degrades quality.
Q: How can I get the top extra-bubbly and golden?
A: Remove the foil for the final 10–15 minutes of baking and move the casserole to the top rack for closer heat. Finish with a quick 1–2 minute broil while watching carefully to avoid burning.
If you want more easy oven-baked ideas or creamy comfort recipes, try pairing this meal with other baked mains and sides for a full crowd-pleasing menu.
Print
Southern Spaghetti Bake
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: None
Description
A creamy, cheesy casserole featuring rotisserie chicken, perfect for family dinners and potlucks.
Ingredients
- 12 oz spaghetti (regular or gluten-free)
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 (8 oz) block cream cheese, softened
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 (1 oz) packet ranch seasoning mix
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 cups shredded cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- 6 slices bacon, cooked and crumbled
- 2 tbsp chopped parsley (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add spaghetti and cook until just al dente, about 8–10 minutes. Drain well and set aside.
- In a large bowl, beat the softened cream cheese until smooth. Stir in the cream of chicken soup, sour cream, ranch seasoning, garlic powder, and black pepper until fully combined and creamy.
- Fold in the shredded chicken, 1½ cups of the cheddar, and the Parmesan. Taste and adjust salt and pepper if needed.
- Add the drained spaghetti to the bowl and toss until every strand is coated in the creamy mixture.
- Transfer the coated spaghetti mixture to the prepared baking dish and smooth the top. Sprinkle the remaining 1/2 cup cheddar over the surface, then scatter the crumbled bacon on top.
- Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake an additional 10–15 minutes, until the casserole is bubbly and the cheese is golden.
- Let the casserole rest 5–10 minutes before serving. Garnish with chopped parsley if desired.
Notes
Great for leftovers; can be frozen for up to 3 months. Best served with a green salad or roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Southern