Creamy Southern Spaghetti Bake
A delightful Southern dish featuring creamy flavors, shredded chicken, and a golden bubbly top, perfect for gatherings.
Ingredients
Pasta and Chicken
- 12 oz spaghetti Cooked until al dente
- 2 cups cooked shredded chicken Use leftover or rotisserie chicken for convenience
Creamy Mixture
- 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 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese, divided 1½ cups mixed into the dish, rest for topping
- ½ cup grated Parmesan cheese
Toppings
- 6 slices bacon, cooked and crumbled For added flavor
- 2 tablespoons chopped parsley (optional) For garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook the spaghetti until just al dente, then drain and set aside.
- In a bowl, mix together the cream cheese, cream of chicken soup, sour cream, ranch seasoning, garlic powder, and black pepper until smooth.
- Fold in the cooked chicken, 1½ cups of cheddar cheese, Parmesan cheese, and the cooked spaghetti until everything is well combined.
Baking
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Top with the remaining cheddar cheese and the crumbled bacon.
- Cover the dish with foil and bake for 25 minutes.
- After that, remove the foil and bake for an additional 10–15 minutes until the top is bubbly and golden.
- Let it rest for 5–10 minutes before garnishing with parsley and serving warm.
Notes
Customize with different proteins, vegetables, or seasonings to suit your taste. Serve this dish hot, possibly with extra cheese or paprika on top for added flavor.