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