Crack chicken spaghetti bake is one of those creamy dreamy chicken spaghetti recipes that comfort as it fills hungry tummies. Chicken pasta recipes are some of the most popular chicken recipes for good reason. Chicken has a subtle flavor that marries well into satiating pasta recipes.
My family is over the moon for chicken spaghetti. If your family is too, I hope you’ll try my easy chicken spaghetti, chicken spaghetti casserole, and chicken spaghetti with Rotel next!
Let’s make this!
What I Love About This Recipe
I love everything about this recipe, but alright, here are my top choices!
- Creamy cheesy delicious
- Comforting and kid-friendly
- Super easy and it feeds a crowd
How To Make Crack Chicken Spaghetti Bake Recipe
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Cook spaghetti according to package instructions
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Drain the pasta.
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Make the sauce: Combine the mushroom soup, sour cream, milk, Ranch dressing mix, and dill.
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Mix
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Add the chicken, half of the cooked bacon, and 1 cup of cheddar cheese. Mix.
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Pour the sauce over the cooked pasta.
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Mix.
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Spread coated pasta evenly in prepared baking dish. Spray a sheet of aluminum foil, large enough to cover baking dish, with nonstick cooking spray.
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Bake. Remove from the oven, add the remaining cheese. Return to oven, uncovered. Cook until the cheese melts.
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Garnish and serve.
***See the full instructions below.
Crack Chicken Spaghetti Bake Ingredients
- Pasta: I use Barilla pasta. Be sure to cook the pasta just until al dente. If it’s overcooked in the beginning, it’ll get mushy in the oven.
- Mushroom Soup: I prefer low-sodium cream of mushroom here because we’re adding bacon and it’s already salty.
- Sour Cream: Full-fat sour cream works best, your favorite brand, please.
- Milk: I use whole milk.
- Ranch Dressing Mix: Skip the envelopes and grab a jar like this of dry Ranch dressing mix. Besides, it’s one of those ingredients that I like to have a large quantity on hand because I use it all the time! Here’s the rest of what you need.
- Dill: I use dried dill.
- Cooked Chicken: This is a great opportunity to use a rotisserie chicken. If you’d rather you can use homemade baked or poached chicken.
- Bacon: I like to use uncured bacon.
- Cheddar: Sharp cheddar. Pre-shredded is okay, but for a creamier dish if you can shred your own.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? This recipe will stay fresh and yummy in the fridge for up to 4 days, if nobody knows it’s in there.
- Can You Freeze This? Unfortunately, this recipe doesn’t freeze well. The milky cream tends to separate in frozen temperatures and pasta can be finicky as well. The GOOD news is that it’s built with wholesome convenience items that only take a few minutes to throw together!
- Make-Ahead Tips: To make things easier you can make the sauce beforehand and store it in the fridge until you’re ready to make the pasta. You can also put the whole thing together and store it in the fridge overnight before baking it.
- Food Safety: If you’d like more info on food safety check out this link.
Serving Recommendations
This is great with a veggie like roasted broccoli, roasted garlic asparagus with feta, or brown sugar glazed carrots.
If you’d prefer something crispy and crunchy, we like this with KFC coleslaw, peas salad, carrot salad, Portillo’s chopped salad, or everyone’s favorite, 7 layer salad.
More Spaghetti Recipes
- Chicken Spaghetti Bake
- TikTok Spaghetti
- Spaghetti and Meatballs
- Crock Pot Spaghetti
- Instant Pot Spaghetti
- Instant Pot Spaghetti and Meatballs
- Baked Spaghetti
- Spaghetti Tacos
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Crack Chicken Spaghetti Bake
Crack chicken spaghetti bake is a hearty decadent casserole made with wholesome convenient food items that come together fast and taste delicious.
Servings: 8 servings
Ingredients
- 16 ounces spaghetti
- 2 tablespoons butter
- 2 (10.75-ounce) cans low sodium cream of mushroom soup
- 1 cup sour cream
- 1 cup milk
- 2 tablespoons dry Ranch dressing mix
- 1 teaspoon dill
- 1 rotisserie chicken, skin and bones removed, cut into bite size pieces
- 1 pound bacon, divided, chopped, cooked, and drained
- 3 cups sharp cheddar cheese, divided, shredded
- 2 tablespoons parsley chopped
Instructions
- Preheat oven to 350ºF (177ºC). Spray a 9X13 inch baking dish with nonstick cooking spray; set aside.
- Cook spaghetti (16 ounces) according to package instructions, in unsalted water, just until al dente. Drain. Add butter (2 tablespoons). Mix. Return pasta to the cooking pot.
- While spaghetti cooks, make the sauce. In a large mixing bowl stir together the cream of mushroom soup (2 cans), sour cream (1 cup), milk (1 cup), Ranch dressing mix (2 tablespoons), dill (1 teaspoon), chicken, half of the cooked bacon, and 1 cup of cheddar cheese until mixture is well combined and smooth.
- Pour sauce over pasta, toss to evenly coat. Spread coated pasta evenly in prepared baking dish. Spray a sheet of aluminum foil, large enough to cover baking dish, with nonstick cooking spray. Cover dish, cooking spray side down, and bake in preheated oven for 40 minutes.
- Remove from oven, uncover, sprinkle top evenly with remaining 2 cups of cheddar and remaining bacon. Return to oven, continue to cook until cheese melts and casserole is heated through, about 10-15 minutes.
- Garnish with parsley (2 tablespoons) and serve.
Fans Also Made:
Nutrition
Serving: 1/8 of the recipe | Calories: 901kcal | Carbohydrates: 52g | Protein: 47g | Fat: 55g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 180mg | Sodium: 1241mg | Potassium: 359mg | Fiber: 2g | Sugar: 5g | Vitamin A: 803IU | Vitamin C: 2mg | Calcium: 383mg
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Delicious! So easy to make and eat. Loved it.
Thanks, B! 🙂