Creamy, cheesy, and packed with flavor, Million Dollar Chicken Spaghetti is the ultimate comfort food that tastes like a million bucks! This crowd-pleasing casserole combines tender shredded chicken, perfectly cooked spaghetti, and a rich, creamy sauce made with cream cheese, sour cream, and melty cheddar. Whether you’re making it for a cozy family dinner or a potluck, this easy, make-ahead meal is sure to be a hit.
You know we love an easy, make-ahead meal around here! So when we cook a dinner that can be prepped anytime and popped into the oven last minute- we’re all about it!
Looking for more meals you can prep ahead of time? Check out Creamy Chicken Pot Pie Casserole, Mexican Stir Fry, or Meatloaf With Brown Sugar Glaze. Each of these recipes can be made in advanced, then cooked when you need them. Plus these entrees all reheat deliciously!
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Million Dollar Chicken Pasta Ingredients
- spaghetti
- shredded chicken (rotisserie chicken works great)
- zucchini
- mushrooms
- cream of chicken soup
- cream of mushroom soup
- sour cream
- shredded mozzarella cheese
- shredded cheddar cheese
- garlic powder
- onion powder
- paprika
- salt
- pepper
- shredded parmesan cheese
- panko breadcrumbs
- butter
See recipe card for quantities.
Instructions For Million Dollar Chicken Bake
- Step 1: Chop up veggies into bite-sized piecess.
In a large mixing bowl, combine cream of chicken soup, cream of mushroom soup, sour cream, garlic powder, onion powder, paprika, salt, and pepper. Mix until smooth.
- Step 3: Press into patties
- Step 4: Cook in oven for x minutes at 400 degrees
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Hint: You can use leftover chicken, freshly cooked chicken pieces, or even rotisserie chicken for this dish. Use what’s easiest for you!
Substitutions
Gluten-free – Use gluten-free pasta cornstarch-thickened sauce for a celiac-friendly dish.
Low-Carb Version – Swap spaghetti for zucchini noodles or spaghetti squash.
Lighter Dairy Option: Cream cheese → Greek yogurt or ricotta cheese
More protein: Sour cream → Plain Greek yogurt – Maintains creaminess with extra protein
Variations
Buffalo Chicken Spaghetti – Add buffalo sauce and ranch seasoning for a spicy twist.
Veggie-Packed – Add spinach, bell peppers, or squash.
Cajun Chicken Spaghetti – Use Cajun seasoning and andouille sausage for a bold kick.
Bacon Ranch Chicken Spaghetti – Add ranch seasoning and crispy bacon for extra indulgence.
Storage
Storing Leftovers:
- Store in an airtight container in the refrigerator for 3-4 days.
- Let the dish cool completely before storing to prevent condensation and sogginess.
Reheating Instructions
- Oven: Cover with foil and bake at 350°F (175°C) for 20-25 minutes, or until heated through.
- Microwave: Heat individual portions in a microwave-safe dish in 30-second intervals, stirring between each, until warm.
- Stovetop: Add a splash of milk or chicken broth and warm over low heat, stirring occasionally.
See FAQ’s for Freezing Instructions.
Top Tip
For best results, cook the pasta al-dente before adding to the casserole dish. The spaghetti will cook further in the oven, so this prevents the pasta from becoming over-cooked and mushy.
For vegetables: If you choose to add zucchini or any other crunchy vegetable, it will still have a bit of crunch after baking. You can avoid this by either sautéing it before adding to the casserole mixture, or by chopping the raw veggies into small (minced) pieces so they cook through completely.
FAQ
Yes! This dish freezes well for up to 3 months.
To Freeze Baked Leftovers:
Let the dish cool completely.
Store in an airtight container or wrap individual portions in plastic wrap and foil.
To Reheat from Frozen:
Oven: Bake covered at 350°F (175°C) for 45-50 minutes if unbaked, or 25-30 minutes if already cooked.
Microwave: Thaw overnight in the fridge and reheat in short intervals.
Yes! Assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for about 20 minutes before baking to ensure even cooking.
Yes! Substitute with cream of mushroom soup, Alfredo sauce, or a homemade roux-based sauce (butter, flour, and milk).
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Million Dollar Chicken Bake:
Million Dollar Chicken Spaghetti
This creamy, cheesy, and flavor-packed Million Dollar Chicken Spaghetti is perfect for feeding a crowd or making ahead for a busy weeknight!
Ingredients
- For the Pasta and Chicken:
- * 12 oz spaghetti, cooked and drained
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Chop mushrooms and zucchini into bite-sized pieces. (You can mince the zucchini if you want it to cook up soft.)
- In a large mixing bowl, combine cream of chicken soup, cream of mushroom soup, sour cream, garlic powder, onion powder, paprika, salt, and pepper. Mix until smooth.
- Add the cooked spaghetti, shredded chicken, and vegetables to the sauce. Toss until everything is well coated.
- Stir in the mozzarella and cheddar cheeses.
- Pour the mixture into the prepared baking dish and spread it evenly.
- In a small bowl, mix the parmesan cheese, panko breadcrumbs, and melted butter. Sprinkle this evenly over the casserole.
- Place the dish in the oven and bake for 25-30 minutes, or until the topping is golden and the casserole is bubbling.
- Let the casserole cool for 5 minutes before serving.
Notes
Top Tip
For best results, cook the pasta al-dente before adding to the casserole dish. The spaghetti will cook further in the oven, so this prevents the pasta from becoming over-cooked and mushy.
For vegetables: If you choose to add zucchini or any other crunchy vegetable, it will still have a bit of crunch after baking. You can avoid this by either sautéing it before adding to the casserole mixture, or by chopping the raw veggies into small (minced) pieces so they cook through completely.
Storing Leftovers:
- Store in an airtight container in the refrigerator for 3-4 days.
- Let the dish cool completely before storing to prevent condensation and sogginess.
Reheating Instructions:
- Oven: Cover with foil and bake at 350°F (175°C) for 20-25 minutes, or until heated through.
- Microwave: Heat individual portions in a microwave-safe dish in 30-second intervals, stirring between each, until warm.
- Stovetop: Add a splash of milk or chicken broth and warm over low heat, stirring occasionally.
This dish freezes well—just bake straight from frozen, adding 10-15 minutes to the cook time.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 490Total Fat: 26gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 96mgSodium: 957mgCarbohydrates: 35gFiber: 3gSugar: 6gProtein: 29g
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