Description

Million Dollar Chicken Spaghetti is a rich and creamy baked pasta dish loaded with shredded chicken, a blend of cheeses, and flavorful seasonings. This comforting casserole combines spaghetti noodles with a luscious mixture of cream cheese, cream of chicken soup, sour cream, and mozzarella, layered and baked to bubbly perfection. Topped with crispy bacon and sun-dried tomatoes, it’s an indulgent crowd-pleaser perfect for family dinners or potlucks.

Ingredients

Units Scale

Pasta

16 ounces spaghetti

Egg Mixture

2 eggs
1/3 cup Parmesan cheese
5 tablespoons 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

Additional Ingredients

1 pound sun dried tomatoes
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon onion powder
Optional: bacon (amount not specified in original, estimated 6 slices for crumbling)

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Instructions

Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly oil a 9×13 inch baking dish and set it aside for later.
Cook Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente, usually about 8-10 minutes. Drain the noodles and set aside.
Cook Bacon: In a large skillet over medium-high heat, cook bacon until crispy. Remove bacon strips and drain on paper towels. Once cooled, crumble the bacon into small pieces. (Estimated 6 slices for the recipe).
Make Egg and Parmesan Mixture: In a small bowl, whisk together the melted butter, eggs, and Parmesan cheese until well combined.
Combine Egg Mixture with Spaghetti: Toss the cooked spaghetti noodles with the egg and Parmesan mixture until noodles are evenly coated.
Mix Cheese and Chicken Filling: In a large mixing bowl, combine the softened cream cheese, cream of chicken soup, sour cream, shredded chicken, mozzarella cheese, crumbled bacon, sun dried tomatoes, Italian seasoning, garlic powder, salt, pepper, and onion powder. Stir until thoroughly combined.
Assemble the Casserole: Spread half of the coated spaghetti noodles evenly into the prepared baking dish. Top with half of the cheese and chicken mixture. Repeat with remaining spaghetti and cheese mixture layers. Finish by sprinkling the remaining mozzarella cheese evenly on top.
Bake: Place the assembled casserole in the preheated oven. Bake for 30-45 minutes, until the casserole is hot, bubbly, and the cheese is melted and slightly golden.
Serve: Remove from the oven and let it rest for a few minutes before serving. Enjoy this rich, creamy, and flavorful chicken spaghetti casserole.

Notes

For best results, use freshly shredded cooked chicken or rotisserie chicken.
If sun dried tomatoes are dry-packed, rehydrate in warm water before using.
Bacon adds great flavor and texture but can be omitted or substituted with turkey bacon for a leaner option.
This dish can be assembled ahead of time and refrigerated before baking; just increase baking time slightly if baking cold.
Leftovers keep well refrigerated for 3-4 days and can be reheated in the oven or microwave.

Nutrition

Serving Size: 1 serving (approximately 1/10th of recipe)
Calories: 782 kcal
Sugar: 3 g
Sodium: 1316 mg
Fat: 53 g
Saturated Fat: 23 g
Unsaturated Fat: 27 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 1 g
Protein: 33 g
Cholesterol: 175 mg