Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 6 Servings
Every bite of this Crack Chicken Spaghetti is so good that you will constantly crave it! It will only take you less than an hour to prepare and cook this dish. It is so convenient and delicious both at the same time. Try it now!
Ingredients:
1 (10.75 ounces) can cream of chicken soup
2 tablespoons dry Ranch dressing mix
¾ c cooked chopped bacon
8 ounces spaghetti
1½ c shredded cheddar cheese
2½ c cooked, chopped chicken
1 (8 ounces) package of Velveeta cheese, cubed
½ c chicken broth
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray to a 9×9-inch baking pan.
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the pasta and a bit of salt, then cook for a few minutes until al dente.
Drain and rinse the cooked pasta with cold water to stop the cooking process. Set aside.
Place a saucepan on the stove and turn the heat to low. Add Velveeta, cream of soup, and chicken broth. Stir until well blended.
Simmer the mixture for a few minutes, making sure that the cheese has completely melted.
Add the Ranch mix and stir until well blended.
Add the cooked pasta into the pan with the sauce, then toss until coated well. Sprinkle the crumbled bacon on top.
Pour the mixture into the prepared baking pan and spread it evenly.
Sprinkle cheddar cheese on top of the pan.
Place the pan in the preheated oven and bake for half an hour or until the cheese turns golden brown.
Remove the pan from the oven.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge or freezer.
Thaw at room temperature before reheating or baking.
I suggest using rotisserie chicken for this recipe.