Crack Chicken Spaghetti Bake Casserole
Description
The name says it all. It is very addictive, so be sure to make enough so everyone can go back for seconds or even thirds. It a creamy, cheesy dish that's comforting and delicious. Serve it with a side salad and garlic bread, if desired.
Ingredients
16 oz. spaghetti pasta
2 (10.75 oz.) cans cream of chicken soup
2 (8 oz.) packages Velveeta cheese, cubed
1 c. low-sodium chicken broth/stock
1.5 oz. package dry Ranch mix
3 c. cooked chicken, shredded or cubed
1/3 c. bacon bits
2 c. sharp Cheddar cheese, grated
kosher salt, to taste
freshly ground pepper, to taste
Directions
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Bring a large pot of well salted water to a boil; cook spaghetti pasta according to package directions; drain; set aside.
Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking dish with non-stick spray.
Combine cream of chicken soup, Velveeta cheese and chicken broth in a medium saucepan over medium heat, stirring until melted and smooth. Whisk in Ranch dry mix, salt and pepper.
Place drained pasta and shredded chicken in the prepared baking dish; pour cheese sauce over the top; toss together until everything is evenly coated. Top with Cheddar cheese and bacon bits.
Bake for 30-35 minutes or until cheese is melted and bubbly.
8 servings.