Description
A comforting and creamy pasta bake featuring shredded chicken, a luscious sauce, and topped with cheese and bacon.
Ingredients
- 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) and grease a 9×13-inch baking dish.
- Cook the spaghetti until just al dente. Drain and set aside.
- In a bowl, mix cream cheese, cream of chicken soup, sour cream, ranch seasoning mix, garlic powder, and pepper until smooth.
- Fold in the cooked chicken, 1½ cups of cheddar cheese, Parmesan cheese, and the cooked spaghetti.
- Pour the mixture into your baking dish, spreading it evenly.
- Top with the remaining cheddar cheese and crumbled bacon.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 10-15 minutes until bubbly and golden.
- Let the dish rest for 5-10 minutes. Garnish with parsley and serve warm.
Notes
Customize by adding vegetables like spinach or bell peppers for added nutrition.
