Crack Chicken Spaghetti Casserole
For me, the combination of Ranch seasoning, crispy bacon, and cheddar cheese is timeless. In this Crack Chicken Spaghetti Casserole, ordinary pasta and chicken take on a comforting and scrumptious taste. This is precisely the type of dinner I can rely on when I need something that the whole family will love.
Remember, I told you that I’ve invested in a deep freezer? Well, you can always find a few casseroles stashed in there. I think the best trick for having homemade meals readily available is to double the ingredients and make two at a time, as it will take the same amount of effort. Currently, I have a tater tot casserole and a cheesy taco lasagna in there.
Table of contents
Cheesy crack chicken spaghetti casserole is an explosion of great flavors and textures from the start. The tender, juicy chicken pieces are cooked to perfection before being baked in a creamy sauce of mushrooms, onions, garlic, and ranch flavors to take it to a whole other level of deliciousness. Combined with spaghetti, then, topped with more bacon, cheese, and some buttery Ritz crackers, this casserole recipe has been destined for success.
Why you will love this recipe
- Delicious and hearty: Anytime you want something nostalgic and comforting, this is the dish to make. It has all the components of a meal that will fill your belly and bring happiness to your soul.
- Effortless: If you have rotisserie chicken or leftover chicken breast, this pasta casserole is a breeze to make. Boil the pasta, combine all the ingredients, and bake.
- Feed a crowd: This scrumptious meal is perfect for potlucks, holidays, or dinner parties. It makes between 6 and 8 servings, pairs well with many side dishes, and everyone loves it!
- Freeze and serve later: This is also a great make-ahead meal. If you have any leftovers, you can freeze them and store them in freezer bags for individual servings, using them as needed.
What you will need
- Chicken: You can use boneless, skinless thighs or breasts. I usually use leftover rotisserie chicken to save time.
- Spaghetti: I like spaghetti because it is more delicate, but linguini is also a good option, as it holds sauce better.
- The sauce: This casserole is all about the creamy and cheesy sauce, which is called crack for a reason, thanks to the popular combination of bacon, cheddar cheese, and ranch. Additionally, to achieve a rich and smooth texture, I use cream of mushroom soup, chicken broth, and sour cream.
- Veggies and aromatics: I like to add onion, garlic, and mushrooms to this casserole. You can stir in your favorite veggies; grilled zucchini is another favorite of mine.
- Salt: I always add a topping to make casseroles; it brings everything together, and my go-to one is made of Ritz crackers, melted butter, and shredded cheddar cheese.
How to make
Prepare the chicken. I bring the chicken breasts to a boil in a large cooking pot. Once the chicken reaches a boil, I lower the heat and cook the meat for 20-25 minutes.
Cook the pasta. Any type of pasta is suitable for use. I advise following the instructions on the packaging and cooking the pasta al dente, draining it, and setting it aside.
Assemble everything and bake. In a large bowl, I combine and mix all the ingredients – boiled chicken, cooked pasta, bacon slices, ranch dressing, cheddar cheese, mushroom soup, sour cream, and other seasonings. I add 1-2 cups of chicken broth into the mixture, based on how dense I want it to be.
Bake. I transfer everything to the casserole pan or baking dish. I mix the crushed Ritz crackers, melted butter, and sharp cheddar cheese in a bowl, then sprinkle the topping over the casserole and bake it for 30-40 minutes in a preheated oven.
Serve: I let the casserole cool for 10-15 minutes before serving.
Expert tip
Cooking pasta
There is considerable disagreement over how to cook pasta. Some say to wait until the water is boiling, while others advise adding it while the water is still cold. Also, some insist on adding a lot of salt to the pot, others add none, and those who add oil. I am a mixture of these. I wait until the water is at a full boil to add my pasta. If you leave it in there while the water is cold, it will just sit there and stick together.
I always encourage my readers to add plenty of salt to the pot. It is not just to raise the temperature of the boiling water. It also helps season the pasta. As for oil, I typically do not use it, especially if I want the sauce from the casserole to stick to the noodles. Also, always boil pasta al dente, as it will continue to cook in the oven.
More tips to consider
- To save yourself some time, consider using a rotisserie chicken or leftover cooked chicken.
- If you have leftover spaghetti, you can save time by using that, too.
- Use low-sodium and unsalted soups to keep your dish from being too salty and control your salt intake.
- Wait to boil your spaghetti for at least six minutes, or it will become mushy.
- You should also stir it often and not add it to the water until it is boiling.
- Ensure you use a large pot with sufficient water to prevent your pasta from sticking.
Recipe variations and add-ins:
- Veggies: As a mom, I love to find any time to sneak in some extra veggies for the kids to eat. This is one of those meals. I toss in some spinach, julienned carrots, chopped broccoli, bell peppers, and cauliflower, and they eat them right up.
- Taco Tuesday: Whether it’s Tuesday or not, switch the ranch with this taco seasoning and some Mexican blend cheese, black beans, salsa, and tortillas, accompanied by guacamole on the side.
- Where’s the beef? Instead of chicken, use ground beef for a different taste. Just make sure you cook it and drain the grease first.
- Creamier: Instead of sharp cheddar cheese, use Velveeta cheese for extra creamy cheesiness.
- Less fat and fewer calories: Use turkey bacon for less fat and fewer calories. It tastes pretty good.
- Gluten-free: Make sure you use gluten-free ingredients, and that you choose GF spaghetti. The measurements stay the same.
Serving suggestions:
First, I let the casserole cool for 15 minutes before serving it. I always make sure to get some of the topping into each serving. French or garlic bread is always suitable for soaking up the extra sauce. You don’t want to waste any of it. Soup is one of the best accompaniments to this casserole. I love it with Panera Bread style tomato soup or this creamy tomato bisque.
When I decided to pair a glass of wine with this casserole, the bold red Pinot Noir was the perfect choice. At my house, the first course for a dinner like this is often a salad. My kids love this pear salad, which features pears, pecans, and creamy goat cheese. While my husband and I usually make this creamy broccoli salad.
How to store leftovers:
- Refrigerate: Store leftover casserole in a sealed container for up to three days in the refrigerator.
- Freezing: Place leftovers in freezer bags or freezer-safe containers, where they can be stored for up to three months.
- Defrost: For optimal results, thaw overnight in the refrigerator.
- Reheating: Reheat in the oven at 375°F for 10 minutes or in the microwave for 1-3 minutes.
Frequently asked questions
One reason spaghetti sticks together is that it releases starch when boiled. If there is not enough water or room for the starch to spread out, the noodles will stick together. You need a large enough pot and plenty of water to give the noodles and the starch enough space to do their thing. You need about four quarts of water per pound of pasta. Also, long noodles should be stirred often, especially during the first few minutes. And do not add the pasta until the water is boiling.
If the pasta is mushy, it is probably because it was boiled too long. You should read and cook the package two minutes less than al dente. For example, most dry spaghetti requires approximately eight minutes of cooking time to achieve the desired al dente texture. Therefore, you would remove it after six minutes and run it under cold water, ensuring it is completely drained. If you cook the spaghetti all the way and then bake it for 30 to 40 minutes in the oven, it will turn to mush.
Yes, this is the perfect recipe to make in advance. The leftovers can be stored in the refrigerator for a few days or frozen for up to a few months. Also, you can assemble the casserole a day ahead, cover it, and store it in the fridge until ready to bake. Another option is to assemble the casserole, freeze it, and when ready to cook, pop it in the oven.
More delicious casserole recipes:
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Crack Chicken Spaghetti Casserole
Ingredients
- 2 pounds boneless-skinless chicken thighs or chicken breast
- 16 bacon slices cooked and chopped
- 1 pound spaghetti
- 2 cans condensed cream of mushroom soup
- 1/2 cup sour cream
- 2 cups chicken broth or reserved liquid from cooking the chicken
- 2 cups sharp cheddar cheese grated
- 1 medium onion diced
- 8 ounces baby Bella mushrooms sliced
- 1 tablespoon minced garlic
- 1 oz packet Ranch seasoning mix
- Salt and freshly ground black pepper to taste
Topping:
- 1 1/2 cups cracker crumbs I used Ritz crackers
- 8 tablespoons unsalted butter melted
- 1 1/2 cups cheddar cheese grated
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Grease a 9×13-inch baking dish with butter or a drizzle of oil and set aside.
Cook Chicken:
- Add chicken thighs or breasts to a medium-large pot and cover entirely with water.
- Bring to a boil over medium-high heat. Once boiling, reduce heat to low and cover with a lid.
- Depending on the size, boil the chicken for 15-25 minutes. Check the temperature with a meat thermometer. When inserted in the thickest part of the meat, it should read 165 degrees Fahrenheit.
- Remove chicken from the liquid, transfer to a large bowl, and shred using two forks.
Cook Spaghetti:
- In the meantime, add spaghetti to a pot with water; if necessary, break it into smaller pieces. Add a drizzle of oil and stir. Cook according to the package instructions, aiming for al dente or 1-2 minutes shy of the recommended cooking time.
- Once pasta is cooked, reserve 2 cups of cooking liquid and discard the rest. Drain the pasta.
Assemble:
- Add cooked spaghetti, condensed cream of mushroom soup, sour cream, grated cheese, diced onion, garlic, sliced mushrooms, Ranch seasoning, and half of the bacon to the large bowl with the shredded chicken. Stir to combine.
- Add 1 cup of broth or reserved cooking liquid, and adjust the seasoning with salt and pepper. If the mixture needs more liquid, add 1 cup and stir until well combined.
- Transfer the mixture to the prepared baking dish and distribute it evenly.
Buttery Cracker Topping:
- Combine cracker crumbs with melted butter in a medium bowl until well blended.
- Spread the crumb mixture evenly over the top of the casserole. Sprinkle the remaining 1 1/2 cups of cheese on top. Distribute evenly.
- Add the remaining bacon.
Baking:
- Bake for 30-40 minutes, or until the mixture is bubbly and the cheese has fully melted.
Video
Notes
Cooking pasta
There is considerable disagreement over how to cook pasta. Some say to wait until the water is boiling, while others advise adding it while the water is still cold. Also, some insist on adding a lot of salt to the pot, others add none, and those who add oil. I am a mixture of these. I wait until the water is at a full boil to add my pasta. If you leave it in there while the water is cold, it will just sit there and stick together. I always encourage my readers to add plenty of salt to the pot. It is not just to raise the temperature of the boiling water. It also helps season the pasta. As for oil, I typically do not use it, especially if I want the sauce from the casserole to stick to the noodles. Also, always boil pasta al dente, as it will continue to cook in the oven.More tips to consider
- To save yourself some time, consider using a rotisserie chicken or leftover cooked chicken.
- If you have leftover spaghetti, you can save time by using that, too.
- Use low-sodium and unsalted soups to keep your dish from being too salty and control your salt intake.
- Wait to boil your spaghetti for at least six minutes, or it will become mushy.
- You should also stir it often and not add it to the water until it is boiling.
- Ensure you use a large pot with sufficient water to prevent your pasta from sticking.