Crack Chicken Spaghetti Bake

Let me introduce you to the dish that makes people literally fight over the leftovers. This Crack Chicken Spaghetti Bake combines everything you dream about in comfort food – creamy sauce, tender chicken, crispy bacon, and loads of melty cheese – all hugging perfectly cooked spaghetti. It’s basically what would happen if your favorite dip and pasta had a delicious baby.

The magic is in that incredible sauce – ranch seasoning, dill, and two types of dairy create this velvety blanket that coats every strand of pasta. Then we add the one-two punch of rotisserie chicken for convenience and bacon for that smoky crunch that makes people close their eyes when they take a bite. This is the casserole that disappears first at potlucks and the one your family will request by name for weeknight dinners.

Ingredients

For the Pasta Base:

• 16 ounces spaghetti
• 2 tablespoons butter

For the Creamy Sauce:

• 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

For the Protein & Cheese:

• 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

For Garnish:

• 2 tablespoons parsley, chopped

Steps

1. Preheat oven to 350°F (177°C). Spray a 9×13 inch baking dish with nonstick cooking spray until fully coated; set aside. This prevents the casserole from sticking and makes cleanup much easier.
2. Cook 16 ounces spaghetti according to package instructions, in unsalted water, just until al dente (usually 8-9 minutes). Watch carefully – overcooking will result in mushy pasta in the final dish. Drain thoroughly, then add 2 tablespoons butter and mix until melted and pasta is coated. Return pasta to the cooking pot.
3. While spaghetti cooks, prepare the sauce. In a large mixing bowl, stir together the 2 cans cream of mushroom soup, 1 cup sour cream, 1 cup milk, 2 tablespoons Ranch dressing mix, and 1 teaspoon dill until smooth. Add the shredded rotisserie chicken, half of the cooked bacon, and 1 cup of cheddar cheese, stirring until mixture is well combined with no streaks of white. The sauce should be thick but pourable – if too thick, add an additional 2-3 tablespoons of milk.
4. Pour the creamy sauce over the buttered pasta, tossing gently with tongs to evenly coat every strand. The pasta should be completely covered but not swimming in sauce. Spread the coated pasta evenly in the prepared baking dish, pressing down slightly to eliminate air pockets.
5. Spray a sheet of aluminum foil (large enough to cover the baking dish) with nonstick cooking spray on one side. Cover the dish with the foil, cooking spray side down facing the food. This prevents the cheese from sticking to the foil during baking. Bake in preheated oven for 40 minutes. The foil traps moisture, allowing the flavors to meld without drying out.
6. Remove from oven (careful of the steam when lifting the foil!) and uncover. Sprinkle top evenly with the remaining 2 cups of cheddar cheese and remaining bacon. Return to oven, uncovered, and continue to cook until cheese melts completely and develops light golden spots, about 10-15 minutes. The edges should be bubbling gently, indicating the casserole is heated through.
7. Let stand for 5-10 minutes before serving (this helps the casserole set). Garnish with 2 tablespoons chopped parsley for a pop of color and fresh flavor, then serve while still hot.

Smart Swaps

• Use whole wheat spaghetti instead of regular for added fiber and nutty flavor
• Substitute Greek yogurt for sour cream (1:1 ratio) to boost protein while maintaining creaminess
• Try pepper jack cheese for half the cheddar to add a spicy kick
• Use turkey bacon to reduce fat content without sacrificing the smoky flavor

Make It Diabetes-Friendly

• Replace regular pasta with 8 ounces of zucchini noodles mixed with 8 ounces high-protein pasta to cut carbs by approximately 30g per serving
• Use 1/2 cup sour cream mixed with 1/2 cup plain Greek yogurt to reduce fat while maintaining creaminess
• Reduce cheese to 2 cups total and use sharp varieties for maximum flavor with less quantity
• Add 2 cups of broccoli florets or cauliflower to increase fiber and volume without adding carbs
• Serve with a side salad dressed with olive oil and vinegar to slow glucose absorption

Pro Tips

• Cook the bacon until extra crispy since it will soften slightly when baked in the casserole
• Shred your own cheese rather than using pre-shredded for better melting (pre-shredded contains anti-caking agents that affect texture)
• This casserole freezes beautifully – prepare up to the baking step, cool completely, wrap tightly and freeze for up to 3 months
• For make-ahead convenience, assemble everything the night before, refrigerate, and add an extra 10-15 minutes to the baking time when cooking from cold