1. Can I use rotisserie chicken for this recipe?

Yes! Rotisserie chicken is one of the easiest options because it’s already cooked and flavorful. Just shred it and mix it with the marinara sauce before layering.

2. Do I need to cook the chicken before baking the casserole?

Yes, the chicken should be cooked before assembling. You can boil, roast, or pan-sear chicken breasts/thighs, or simply use leftover or rotisserie chicken.

3. Can I make Million Dollar Spaghetti with chicken ahead of time?

Definitely. Assemble the casserole up to 24 hours ahead, refrigerate, then bake when ready. You may need to add 10 extra minutes to the bake time if starting from cold.

4. How do I keep the casserole from drying out when reheating?

Cover it with foil and reheat at a lower oven temperature (around 325°F). Adding a spoonful of marinara sauce on top before reheating helps keep it moist.

5. Can I substitute other pasta shapes for spaghetti?

Yes! Penne, rigatoni, or rotini all work well. Just cook them al dente before layering so they don’t turn mushy in the oven.

6. Is cottage cheese or ricotta better for this recipe?

It depends on your preference. Cottage cheese makes the dish lighter, while ricotta gives a creamier, smoother texture. Both taste delicious.

7. Can I freeze this casserole?

Yes. Assemble it before baking and freeze for up to 3 months, or freeze after baking once cooled. Thaw overnight in the fridge and reheat as directed for best results.

Million Dollar Spaghetti with Chicken – Creamy Baked Casserole

Million Dollar Spaghetti with Chicken (Creamy Baked Casserole)

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Million Dollar Spaghetti with chicken is a creamy baked casserole layered with spaghetti, juicy chicken, and three cheeses—easy, comforting, and freezer-friendly.

Author: Emily Parker
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hour 10 mins
Yield: 8 servings 1x
Category: Dinner
Method: Baked
Cuisine: Italian-American

Ingredients

Scale

16 ounces spaghetti noodles

2–3 cups cooked shredded chicken (rotisserie works)

24 ounces marinara sauce

1 small onion, chopped

2 cloves garlic, minced

3 tablespoons butter

8 ounces cream cheese, softened

1/4 cup sour cream (or plain Greek yogurt)

1 cup cottage cheese or ricotta

2 cups shredded mozzarella

2/3 cup grated parmesan

Salt and pepper, to taste

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a bowl, mix cream cheese, sour cream, and cottage cheese (or ricotta) until smooth; set aside.
3. Cook spaghetti in salted water until al dente; drain, then toss with butter and 1/2 cup marinara.
4. In a skillet, sauté onion in a little oil until translucent; add garlic for 30 seconds.
5. Stir remaining marinara with the cooked chicken.
6. Layer half the spaghetti in the dish; spread cheese mixture; top with remaining spaghetti.
7. Spread chicken marinara over noodles; sprinkle mozzarella and parmesan.
8. Bake 30–40 minutes until bubbling and golden at edges. Rest 10–15 minutes before slicing.

Notes

Make ahead: assemble up to 24 hours in advance; add ~10 minutes to bake time from cold.
Freeze: wrap unbaked or baked (cooled) up to 3 months; thaw overnight; reheat covered, then uncover to brown.
Variations: ground chicken or turkey; add spinach or mushrooms; use gluten-free or whole-wheat pasta.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 4g
Sodium: 640mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 27g
Cholesterol: 95mg

Find it online: https://www.flavourrecipe.com/million-dollar-spaghetti/