Crack Chicken Spaghetti Casserole [Video]

Crack Chicken Spaghetti Casserole is so deliciously addictive! Creamy spaghetti baked in a luscious sauce and loaded with the heavenly combination of chicken, cheddar cheese, ranch dressing, and crispy bacon pieces. Don’t let the name scare you; this is the comfort dish you have been looking for.

Crack chicken is kind of an odd term to describe food, but it is just a combination of chicken, ranch dressing, bacon, and cheddar cheese. The secrets on how to make the creamiest casserole, that everyone will love, are in my recipe. Luckily, I am sharing all the tips, on how to make one the best comfort foods that you will taste.

The tender juicy chicken pieces are cooked to perfection before being baked in a creamy sauce of mushrooms with 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.

Cheesy crack chicken spaghetti casserole is an explosion of great flavors and textures from the start. I have designed it to make sure you get something tasty in every bit. With its creamy interior, chewy pasta, and the cheesy, a bit crunchy top, served with crispy bacon, its pure perfection. This also is a great make ahead meal. If you have any leftovers, you can freeze them and put them in freezer bags for individual servings to use as you need them.

Why you will love this recipe

• You do not have to go out: Stay home and make it for yourself. 
• All common ingredients: You may not even have to shop.
• Feed a crowd: This addictive dish will feed as many people as you want to make it for.
• Freeze and serve later: You can freeze it for up to three months.

What you’ll need to make crack chicken spaghetti casserole

Special items:

• Baking dish – A 9×13 casserole dish for baking.
• Two large pots – For cooking on the stove.
• Bowls
• Cooking utensils

Ingredients:

For the casserole:

• Chicken – You can use boneless skinless thighs or breasts.
• Bacon – I used 16 thick-slices of bacon cooked crispy and chopped into bite-sized pieces.
• Ranch seasoning – You can use store-bought or make your own from my ranch seasoning mix recipe.
• Sharp cheddar cheese – I recommend you shred your own cheese because pre-shredded cheese is treated to keep it from clumping together.
• Spaghetti – I like spaghetti because it is more delicate, but you can use linguini because it holds sauce better.
• Condensed cream of mushroom soup – Do not add water.
• Chicken broth – I highly recommend you use low-sodium chicken broth because the other stuff is too salty.
• Sour cream – Full-fat sour cream is best for the creamiest sauce.
• Baby bella mushrooms – Also known as cremini mushrooms, you can also use button or portobello mushrooms.
• Onion – White or yellow, chopped as large or small as you like.
• Garlic – Make sure you mince your own garlic if you want a fresh bold taste without any bitter aftertaste.
• Salt
• Pepper

For the topping:

• Cracker crumbs – I like to use Ritz for that buttery flavor.
• Melted unsalted butter – Do not use margarine. It is not the same.
• Sharp cheddar cheese – Again, shred it yourself.

How do you make crack chicken spaghetti casserole?

1. Prepare the chicken. Bring the chicken breasts to a boil in a large cooking pot. Upon reaching the boiling point, use low heat to tenderly cook the chicken meat for 20-25 minutes. After cooking, save the chicken broth and place it in a separate bowl.
2. Cook the pasta. Any kind of pasta is okay to use. Make sure to check and follow the instructions written on the packaging and cook the pasta al dente. Drain and set aside.
3. Assemble everything together and bake. In a large bowl, combine and mix all the ingredients together – boiled chicken, cooked pasta, bacon slices, ranch dressing, cheddar cheese, mushroom cream and bits, sour cream, and other seasonings. Carefully add 1-2 cups of chicken broth into the mixture.
4. Bake. Transfer everything to the casserole pan or baking dish and bake it for 30-40 minutes.

Expert tip

Pasta tips and tricks

There is a lot of disagreement over how to cook pasta. Some say to wait until the water is boiling, while others say to add it while the water is cold. Also, some insist on adding a lot of salt to the pot, others that 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 is just going to sit there and get stuck 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. If you have ever tasted a piece of spaghetti without anything on it, you probably know it doesn’t taste like anything really. But do not add too much. One and a half to two tablespoons are plenty. Salt also softens and limits the starch in the water.

Now, as far as oil is concerned, I typically do not use it. Especially if I want the sauce to stick to the noodles. It does help keep the pasta from sticking to each other. That is true. But it can also keep the sauce from sticking to it. However, if I am making some pasta without sauce like garlic shrimp or herb pasta, then a little bit of olive oil is perfect.

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 is Tuesday or not, switch the ranch with this taco seasoning and some Mexican blend cheese, black beans, salsa, and some tortillas with 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:

There are many ways to serve this crack chicken spaghetti dish. Here are some ways that I like.

• French or garlic bread is always good for soaking up the extra sauce. You don’t want to waste any of it.
• Soup is one of the best side dishes for this casserole. I love it with plain old tomato soup or this creamy tomato bisque.
• When I decided to have a glass of wine with this casserole, the bold red Pinot Noir was perfect.
• At my house, the first course for a dinner like this is often a salad. My kids really love this pear salad with pears, pecans, and creamy goat cheese.

Frequently asked questions

How do I keep my spaghetti from sticking?

One reason that spaghetti sticks together is because of the starch it releases when it boils. If there is not enough water or room for the starch to spread out, the noodles will stick together. You have to have 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.

Do I need to soak my spaghetti before boiling it?

I do not soak my spaghetti before boiling it. If you were planning on just soaking it and not boiling it first, you could do it that way. However, I have not tried that, so I am not recommending it. It can be done if you soak your spaghetti for a few hours before baking it if you are trying to save energy. That is usually done if you want to cook your spaghetti in pasta sauce instead of water. So, no, you should not soak it before boiling it.

Why is my crack chicken spaghetti casserole so mushy?

If your spaghetti 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 calls for eight minutes of cooking time for al dente. Therefore, you would take it out after six minutes and run it under cold water while draining it. 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.

How do you keep spaghetti water from boiling over?

There are several ways to keep the water from boiling over. The first one is the most obvious. Turn the flame or burner temperature down or move it to a smaller burner. Another way is to place a wooden spoon across the top of the pot. This will keep the bubbles bursting so they do not spill. This may not always work, though. You can stir it to keep it from spilling over or put a lid on it.

How to store leftovers:

• Refrigerate: Refrigerate leftover casserole for up to three days in a sealed container.   
• Freezing: Put leftovers in freezer bags or freezer-safe containers where they can be frozen for up to three months.   
• Defrost: For the best results, thaw overnight in the fridge.
• Reheating: Reheat in the oven for 10 minutes at 375 degrees F or in the microwave for one to three minutes.

More delicious casserole recipes:

Recipe tips:

• To save yourself some time, use 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.
• Make sure you use a large pot with enough water so your pasta does not stick.
• You should also stir it often and not add it to the water until it is boiling.