Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 6 people
I can never say no to this Crack Chicken Spaghetti. Packed with cheddar, bacon, and ranch, this dish is a guaranteed winner! Addictive, super delicious, even your pickiest eaters will dig this.
Please the crowd with this Crack Chicken Spaghetti. Make this ahead if you need to and simply store it in the fridge or freezer. When ready to eat, thaw completely, then cook as directed. Made with chicken, cream of chicken soup, Velveeta, ranch dressing mix, bacon, cheddar cheese, spaghetti, this dish sure is a must and a keeper!
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I made this twice this week and planning on making this regularly. My family loves this so much I just have to include this in our weekly menu rotation. Easily throw this together anytime you want with staple ingredients.
Ingredients
8 ounces spaghetti
1 (10.75 ounces) can cream of chicken soup
1 (8 ounces) package Velveeta cheese, cubed
½ c. chicken broth
2 tablespoons dry Ranch dressing mix
2½ c. cooked chopped chicken
¾ c. cooked chopped bacon
1½ c. shredded cheddar cheese
HOW TO MAKE CRACK CHICKEN SPAGHETTI
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Using cooking spray, lightly grease a 9 x 9-inch pan and set it aside.
Step 3: According to package directions, cook the pasta. Drain then set aside.
Step 4: Combine the cream of soup, Velveeta, and chicken broth in a saucepan. Cook over low heat, stirring regularly until the cheese has melted. Then, stir in the dry ranch mix.
Step 5: To the pan, stir in the cooked spaghetti, cooked chicken, and bacon.
Step 6: Into the prepared dish, pour the mixture, then top with cheddar cheese.
Step 7: Place inside the preheated oven and bake for about 30 minutes or until heated through.
Notes:
Make this casserole in advance and just store it in the fridge or freezer for later.
Thaw the frozen spaghetti completely, then bake as directed.
For a quick prep, use a rotisserie chicken.
Ingredients
- 8 ounces spaghetti
- 1 (10.75 ounces) can cream of chicken soup
- 1 (8 ounces) package Velveeta cheese, cubed
- ½ c. chicken broth
- 2 tablespoons dry Ranch dressing mix
- 2½ c. cooked chopped chicken
- ¾ c. cooked chopped bacon
- 1½ c. shredded cheddar cheese
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Using cooking spray, lightly grease a 9 x 9-inch pan and set it aside.
Step 3: According to package directions, cook the pasta. Drain then set aside.
Step 4: Combine the cream of soup, Velveeta, and chicken broth in a saucepan. Cook over low heat, stirring regularly until the cheese has melted. Then, stir in the dry ranch mix.
Step 5: To the pan, stir in the cooked spaghetti, cooked chicken, and bacon.
Step 6: Into the prepared dish, pour the mixture, then top with cheddar cheese.
Step 7: Place inside the preheated oven and bake for about 30 minutes or until heated through.
Notes
Make this casserole in advance and just store it in the fridge or freezer for later. Thaw the frozen spaghetti completely, then bake as directed. For a quick prep, use a rotisserie chicken.
