This Creamy Southern Spaghetti Bake is the kind of casserole that makes everyone come back for seconds. It’s loaded with tender chicken, a ranch-flavored cream sauce, melted cheddar, and crispy bacon on top. Every bite is creamy, cheesy, and packed with comfort. I started making this on Sunday afternoons when my kids requested something cheesy but I wanted to use up leftover rotisserie chicken.
Table of Contents
Ingredients for Creamy Southern Spaghetti Bake
When I make this casserole, I always reach for ingredients that deliver maximum flavor without complicating things. The combination of cream cheese, sour cream, and ranch seasoning creates that signature creamy texture that makes this dish so addictive. I recommend using rotisserie chicken to save time, and shredding your own cheddar cheese gives you a much better melt than pre-shredded varieties.
- 12 oz spaghetti
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 (8 oz) block cream cheese, softened
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream (I usually go for full-fat for better texture)
- 1 (1 oz) packet ranch seasoning mix
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese, divided (freshly shredded melts best)
- ½ cup grated Parmesan cheese
- 6 slices bacon, cooked until crispy and crumbled
- 2 tablespoons chopped parsley (optional, for garnish)
Step-by-Step Instructions
In my experience, the key to this casserole is not overcooking your pasta initially since it continues cooking in the oven. You want it just al dente so it doesn’t turn mushy during baking.
Step 1: Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or cooking spray. Cook the spaghetti according to package directions until just al dente, about 8 to 9 minutes. The pasta should still have a slight firmness when you bite into it. Drain well and set aside.
Step 2: In a large mixing bowl, combine the softened cream cheese, cream of chicken soup, sour cream, ranch seasoning mix, garlic powder, and black pepper. Use a whisk or spoon to blend everything until smooth, or use a hand mixer on low speed. This creamy base is what makes the whole dish come together.
Step 3: Fold in the shredded chicken, 1½ cups of the cheddar cheese (reserve the remaining ½ cup for topping), all of the Parmesan cheese, and the cooked spaghetti. Mix gently but thoroughly so every strand of pasta is coated in that creamy sauce.
Step 4: Pour the mixture into your prepared baking dish and spread it evenly. Top with the remaining ½ cup of cheddar cheese and sprinkle the crumbled bacon over the top.
Step 5: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 10 to 15 minutes until the cheese is bubbly and starting to turn golden brown around the edges.
Step 6: Let the casserole rest for 5 to 10 minutes before serving. This resting time allows the sauce to thicken slightly so it doesn’t run everywhere when you scoop it. Garnish with fresh parsley if desired and serve warm.
Best Side Dishes for Southern Spaghetti Bake
Since this casserole is rich and creamy, I pair it with sides that add freshness and balance. You want something that complements the hearty flavors without overwhelming your plate.
Crisp Garden Salad: A simple mixed green salad cuts through the richness beautifully. The acidity from a light vinaigrette adds a refreshing contrast. You could also try this cheesy garlic herb potato soup on the side for an extra comforting meal.
Southern-Style Green Beans: Fresh or canned green beans sautéed with a little butter and garlic provide a nutritious vegetable component. The tender-crisp texture contrasts nicely with the soft, creamy pasta. For another vegetable option, try sheet pan sausage and veggies.
Garlic Toast: Thick slices of toasted bread brushed with garlic butter are perfect for scooping up any extra sauce on your plate. Plus, who can resist warm, buttery bread?
Roasted Broccoli: Oven-roasted broccoli florets with a squeeze of lemon add both color and nutrition to your plate. The slight char brings a depth of flavor that pairs well with cheesy dishes. If you love broccoli, check out chicken sausage and broccoli orzo for another easy dinner idea.
Cornbread Muffins: Sweet, fluffy cornbread muffins are a Southern classic that rounds out the meal. They’re especially good for soaking up the creamy sauce.
How to Store and Reheat
This casserole stores beautifully, making it one of my go-to recipes for meal prep and leftovers. Transfer any cooled leftovers to an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, so day-two servings taste even better.
For reheating, I recommend using the microwave for individual portions. Heat on medium power for 2 to 3 minutes, stirring halfway through. If you’re reheating a larger portion, cover it with foil and warm in a 325°F oven for about 20 minutes until heated through.
You can also freeze this casserole either before or after baking. Wrap it tightly in plastic wrap and then aluminum foil for up to 2 months. Thaw overnight in the refrigerator before baking or reheating. This makes it perfect for preparing ahead when you know you’ll have a busy week. If you enjoy make-ahead casseroles, you might also like dump and bake meatball casserole or chicken and spinach casserole.
FAQs
Can I make this casserole without chicken?
Absolutely! You can swap in cooked turkey, diced ham, or even leave out the meat entirely and add sautéed mushrooms and spinach for a vegetarian version. The creamy sauce is versatile enough to work with whatever protein you prefer.
Why is my casserole watery?
This usually happens when the pasta isn’t drained well enough or if you skip the resting time after baking. Make sure to drain your spaghetti thoroughly and let the dish sit for 5 to 10 minutes before serving so the sauce can thicken up.
Can I use a different type of pasta?
Yes, penne, rotini, or bow tie pasta all work well in this recipe. Just keep the cooking time similar and make sure whatever shape you choose is cooked al dente before mixing with the sauce.
Creamy Southern Spaghetti Bake
Ingredients
Equipment
Method
- Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or cooking spray. Cook the spaghetti according to package directions until just al dente, about 8 to 9 minutes. The pasta should still have a slight firmness when you bite into it. Drain well and set aside.
- In a large mixing bowl, combine the softened cream cheese, cream of chicken soup, sour cream, ranch seasoning mix, garlic powder, and black pepper. Use a whisk or spoon to blend everything until smooth, or use a hand mixer on low speed.
- Fold in the shredded chicken, 1½ cups of the cheddar cheese (reserve the remaining ½ cup for topping), all of the Parmesan cheese, and the cooked spaghetti. Mix gently but thoroughly so every strand of pasta is coated in the creamy sauce.
- Pour the mixture into your prepared baking dish and spread it evenly. Top with the remaining ½ cup of cheddar cheese and sprinkle the crumbled bacon over the top.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 10 to 15 minutes until the cheese is bubbly and starting to turn golden brown around the edges.
- Let the casserole rest for 5 to 10 minutes before serving. This resting time allows the sauce to thicken slightly. Garnish with fresh parsley if desired and serve warm.
Notes
