Description
Million Dollar Chicken Spaghetti is a creamy, cheesy baked pasta casserole featuring tender shredded chicken, tender spaghetti noodles, and a rich blend of cream cheese, sour cream, and cheddar. This comforting American classic is easy to prepare and perfect as a hearty dinner for the whole family.
Ingredients
Scale
Chicken and Pasta
- 12 oz spaghetti, cooked and drained
- 2 cups cooked shredded chicken
Dairy and Cheese
- 1 (8 oz) package cream cheese, softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
Condiments and Seasoning
- 1 (10.5 oz) can cream of chicken soup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Optional Garnish
- 1/4 cup chopped parsley (optional for garnish)
Instructions
- Preheat and Prepare Baking Dish. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix Creamy Sauce. In a large bowl, thoroughly combine the softened cream cheese, sour cream, cream of chicken soup, 1 cup of shredded cheddar cheese, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper until you get a smooth, creamy mixture.
- Add Chicken and Spaghetti. Stir the cooked shredded chicken and cooked spaghetti into the creamy mixture, mixing well until the pasta and chicken are evenly coated with the sauce.
- Assemble in Baking Dish. Pour the combined mixture into the prepared baking dish, spreading it out evenly. Then sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
- Bake. Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the casserole is hot, bubbly, and the cheese on top is melted and slightly golden.
- Garnish and Serve. Remove from the oven and let it sit for a few minutes. Garnish with chopped parsley if desired before serving warm.
Notes
- You can use rotisserie chicken as a quick and convenient shortcut to cooked shredded chicken.
- For a bit of heat, add diced green chiles or a pinch of red pepper flakes to the sauce mixture.
- Make sure to cook the spaghetti al dente to avoid mushy pasta after baking.
- This dish reheats well and can be stored covered in the refrigerator for up to 3 days.
