Description
Million Dollar Chicken Spaghetti is a rich and creamy baked pasta casserole that combines tender shredded chicken, melted cheeses, sun-dried tomatoes, and flavorful seasonings layered with spaghetti noodles. This comforting dish is perfect for a hearty family dinner and baked to bubbly perfection with a crispy top crust.
Ingredients
Units
Scale
Pasta and Eggs
- 16 ounces Spaghetti
- 2 Eggs
- 1/3 cup Parmesan Cheese
- 5 TBSP Butter, Melted
Cheese and Cream Mixture
- 8 ounces Cream Cheese, Softened
- 2 10 ounce Cans Cream of Chicken Soup
- 1 cup Sour Cream
- 2 cups Shredded Chicken
- 2 cups Mozzarella Cheese, divided
Extras and Seasoning
- 1 pound Sun Dried Tomatoes
- 1 Teaspoon Italian Seasoning
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1 Teaspoon Onion Powder
- Bacon (amount as needed for cooking, crumbled, approx. 6 slices or to taste)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly oil a 9×13 inch baking dish and set it aside to prevent the pasta from sticking during baking.
- Cook Spaghetti and Bacon: Cook the spaghetti according to the package instructions until al dente. While the pasta cooks, in a large skillet over medium-high heat, cook the bacon until crisp. Remove bacon, place on paper towels to drain excess fat, then crumble once cooled.
- Mix Parmesan Egg Mixture: In a small bowl, whisk together the melted butter, eggs, and Parmesan cheese thoroughly. Toss this mixture with the cooked and drained spaghetti noodles to coat them evenly.
- Prepare Cream Cheese Mixture: In a large bowl, combine the softened cream cheese, cream of chicken soup, sour cream, shredded chicken, half of the mozzarella cheese, crumbled bacon, sun-dried tomatoes, Italian seasoning, garlic powder, salt, pepper, and onion powder. Mix everything together until fully incorporated.
- Layer the Bake: Pour half of the coated spaghetti into the prepared baking dish. Spread half of the cream cheese and chicken mixture evenly over the spaghetti. Repeat another layer with the remaining spaghetti and then the remaining cream mixture. Finally, top the casserole with the remaining shredded mozzarella cheese.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 45 minutes, or until the dish is hot, bubbly, and the cheese on top is melted and slightly golden.
- Rest before Serving: Let the casserole rest for about 5 minutes after removing from the oven to allow it to set slightly before serving.
Notes
- Sun-dried tomatoes add a tangy depth to the dish; ensure they are well drained if packed in oil.
- Use cooked shredded chicken from leftovers or a rotisserie chicken for convenience.
- Adjust seasoning according to taste—more garlic or Italian seasoning can enhance flavor.
- This casserole can be prepared a day ahead and baked just before serving—cover and refrigerate before baking.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 782 kcal
- Sugar: 3 g
- Sodium: 1316 mg
- Fat: 53 g
- Saturated Fat: 23 g
- Unsaturated Fat: 27 g
- Trans Fat: 0.5 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 175 mg
