Ingredients
Scale
- 12 oz spaghetti
- 2 cups cooked shredded chicken
- 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)
- ½ cup grated Parmesan cheese
- 6 slices bacon, cooked and crumbled
- 2 tablespoons chopped parsley (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking dish.
- Cook the spaghetti in boiling water until it is al dente. Drain and set aside.
- In a large mixing bowl, combine the cream cheese, cream of chicken soup, sour cream, ranch seasoning mix, garlic powder, and black pepper. Mix until smooth.
- Fold in the cooked shredded chicken, 1½ cups of the cheddar cheese, grated Parmesan, and the drained spaghetti.
- Pour the mixture into the greased baking dish and spread it evenly. Top with remaining cheddar cheese and crumbled bacon.
- Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until golden and bubbly.
- Let it rest for 5-10 minutes before serving. Garnish with chopped parsley if desired.
Notes
This dish can easily be made ahead of time and stored in the fridge until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: spaghetti, bake, creamy, southern, chicken, comfort food