Every time my son sees a casserole dish going into the oven, he practically dances around the kitchen yelling, “Is it the cheesy spaghetti?” To him, this dish is pure treasure—and honestly, I can’t blame him. The first time I made Million Dollar Chicken Spaghetti, he licked his plate clean.

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I’ve never seen a meal disappear faster in our house. The way the gooey mozzarella stretches as you lift out a forkful, the golden Ritz topping that crunches perfectly under your bite, and the creamy, savory chicken-spaghetti combo that hits all the comforting notes—it’s almost unfair how addictive it is.

One evening, we had guests over, and my son proudly announced to everyone that he was the “official taste-tester” for my Million Dollar Chicken Spaghetti. He sat at the head of the table like a tiny food critic, giving approving nods with each bite. That’s when I realized this wasn’t just a kid-pleaser—it’s a crowd-pleaser.

And with just a few adjustments, it can be made even lighter for weeknight dinners. I’ve come to rely on this recipe not just for its rich flavor, but because it’s a reliable hit on days when I don’t have the energy to experiment. It’s hearty, satisfying, and comes together with basic pantry staples.

Short Description

Million Dollar Chicken Spaghetti is a creamy, cheesy baked pasta dish layered with shredded chicken, savory spices, and a buttery Ritz cracker topping—comfort food at its finest and surprisingly easy to make.

Key Ingredients

2 cups cooked chicken, shredded
8 oz spaghetti, cooked and drained
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup chicken broth
1 tbsp garlic powder
1 tbsp onion powder
Salt and pepper, to taste
1 cup crushed Ritz crackers
2 tbsp butter, melted

Tools Needed

9×13-inch baking dish
Large mixing bowl
Saucepan or pasta pot
Wooden spoon or spatula
Small bowl (for topping mixture)
Oven

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a dab of butter to prevent sticking.

Step 2: Cook and Drain the Spaghetti
Boil the spaghetti in salted water until al dente (about 8–9 minutes), then drain and set aside. Avoid overcooking—it will continue to soften in the oven.

Step 3: Prepare the Sauce
In a large mixing bowl, stir together the cream of chicken soup, sour cream, mozzarella cheese, Parmesan cheese, chicken broth, garlic powder, onion powder, and a pinch of salt and pepper. Mix until smooth and creamy.

Step 4: Combine Pasta and Chicken
Fold the shredded chicken and cooked spaghetti into the sauce mixture. Mix thoroughly to ensure every strand of pasta is well-coated.

Step 5: Transfer to Baking Dish
Pour the mixture into your prepared baking dish and spread it evenly. Press down lightly with a spatula to level it out.

Step 6: Add the Topping
In a small bowl, combine the crushed Ritz crackers and melted butter until crumbly. Sprinkle this topping generously over the entire casserole.

Step 7: Bake
Bake uncovered in the preheated oven for 25–30 minutes, or until the top is golden brown and the edges are bubbly. The center should be hot and gooey.

Step 8: Cool Slightly and Serve
Let the casserole rest for 5–10 minutes before serving. This helps it set and makes it easier to slice.

Why You’ll Love This Recipe

– Comforting and family-approved

– Perfectly creamy with a crispy topping

– Easy to prep ahead

– Versatile and customizable

– Freezer-friendly

– Great way to use leftover chicken

– Kid-friendly flavors

– Crowd-pleasing dish for potlucks or holidays

Mistakes to Avoid & Solutions

1. Overcooking the spaghetti
Cook the pasta just until al dente. It will continue cooking in the oven.

2. Skipping the resting time after baking
Let the dish rest for at least 5 minutes after removing it from the oven. This prevents a runny mess when serving.

3. Using watery chicken broth
Choose a rich, low-sodium broth. If your sauce feels too thin, add a couple of tablespoons of extra Parmesan or reduce the broth slightly.

4. Not seasoning the sauce enough
Taste the sauce before mixing in the chicken and spaghetti. Adjust the salt and pepper if needed, since different soups and broths have varying salt levels.

5. Uneven topping
Mix the butter and crushed crackers well, then spread evenly to ensure every bite has a perfect crunch.

Serving and Pairing Suggestions

Serve this dish hot as a satisfying main course.
Pair with:

– A simple green salad with lemon vinaigrette

– Roasted green beans or steamed broccoli

– Garlic bread or a crusty baguette

– A chilled glass of iced tea or sparkling water with lemon

It’s ideal for family-style dining or even as a centerpiece on a buffet spread.

Storage and Reheating Tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Wrap the cooled casserole tightly in foil or store in a freezer-safe container. Freeze for up to 2 months.

Reheating (Oven): Cover with foil and reheat at 325°F for 20 minutes or until warmed through.

Reheating (Microwave): Use a microwave-safe dish and cover with a damp paper towel. Heat in 60-second intervals, stirring in between.

FAQs

1. Can I use rotisserie chicken for this recipe?
Yes! Rotisserie chicken is flavorful and saves time—just shred it and remove the skin before using.

2. Is there a gluten-free option?
Absolutely. Use gluten-free spaghetti and substitute the cream of chicken soup with a gluten-free version or a homemade alternative.

3. Can I make this ahead of time?
Yes. Assemble everything except the cracker topping, refrigerate it overnight, then top and bake the next day.

4. What can I use instead of Ritz crackers?
Try crushed buttery pretzels, panko breadcrumbs with butter, or even crushed cornflakes for a crunchy top.

5. How do I make it lighter?
Use light sour cream, reduced-fat cheese, and whole grain pasta. You can also mix in steamed cauliflower for added veggies.

Tips & Tricks

– Use freshly shredded cheese for better melting and texture—pre-shredded varieties contain anti-caking agents.

– Add a pinch of red pepper flakes to the sauce for a subtle kick.

– Toss the spaghetti in a bit of olive oil after draining to keep it from sticking.

– To save time, prep and cook the chicken a day in advance.

– Use a combination of white and dark meat chicken for deeper flavor.

Recipe Variations

1. Tex-Mex Twist
Swap mozzarella with a Mexican cheese blend, add 1 tsp chili powder and 1/2 cup canned diced green chiles to the sauce. Serve with sliced jalapeños and fresh cilantro.

2. Veggie-Packed Version
Sauté 1 cup chopped mushrooms, ½ cup diced bell pepper, and 1 cup baby spinach. Stir into the sauce with the spaghetti for added nutrients.

3. Buffalo Chicken Spaghetti
Replace 1/4 cup of the broth with hot wing sauce and mix in 1/2 cup blue cheese crumbles with the mozzarella. Top with scallions after baking.

4. Creamy Mushroom Spin
Use cream of mushroom soup instead of chicken, and add 1 tsp thyme. Pair with roasted mushrooms for an earthy flavor.

5. Turkey Swap
Substitute cooked turkey for chicken—ideal for holiday leftovers!

Final Thoughts

Making Million Dollar Chicken Spaghetti has become a little tradition in our home—especially when I want something warm, rich, and soul-soothing without spending hours in the kitchen. It’s the kind of dish that makes people come back for seconds, sometimes thirds, and always ask for the recipe.

Blending familiar ingredients into a dish that feels just a bit more special always brings a unique sense of comfort and satisfaction. The creamy texture, the golden crunch on top, and the savory flavor of seasoned chicken and cheese bring so much satisfaction to the table. It’s not flashy or overly complicated—it’s just really, really good.

Million Dollar Chicken Spaghetti

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Ingredients

2 cups cooked chicken shredded
8 oz spaghetti cooked and drained
1 can 10.5 oz cream of chicken soup
1 cup sour cream
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup chicken broth
1 tbsp garlic powder
1 tbsp onion powder
Salt and pepper to taste
1 cup crushed Ritz crackers
2 tbsp butter melted

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or a dab of butter to prevent sticking.
Boil the spaghetti in salted water until al dente (about 8–9 minutes), then drain and set aside. Avoid overcooking—it will continue to soften in the oven.
In a large mixing bowl, stir together the cream of chicken soup, sour cream, mozzarella cheese, Parmesan cheese, chicken broth, garlic powder, onion powder, and a pinch of salt and pepper. Mix until smooth and creamy.
Fold the shredded chicken and cooked spaghetti into the sauce mixture. Mix thoroughly to ensure every strand of pasta is well-coated.
Pour the mixture into your prepared baking dish and spread it evenly. Press down lightly with a spatula to level it out.
In a small bowl, combine the crushed Ritz crackers and melted butter until crumbly. Sprinkle this topping generously over the entire casserole.
Bake uncovered in the preheated oven for 25–30 minutes, or until the top is golden brown and the edges are bubbly. The center should be hot and gooey.
Let the casserole rest for 5–10 minutes before serving.