You haven’t had the best spaghetti, I’m sure of it! Just simply because you haven’t tried this Crack Chicken Spaghetti yet! Oh, man, you have got to give this recipe a try! I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! My only advice to you is to be very generous with the amount of cheese that you are going to add. Just do it and thank me later. Enjoy!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 6 Servings
½ c chicken broth
1 (8-ounces) package Velveeta cheese, cubed
¾ c cooked chopped bacon
2½ c cooked chopped chicken
1½ c shredded cheddar cheese
2 tablespoons dry Ranch dressing mix
1 (10.75-ounces) can cream of chicken soup
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray in a 9×9-inch baking pan.
Place a large pot with salted water on the stove and turn the heat to high. Allow the water to boil.
Add the pasta and cook until al dente or firm to bite. Drain and rinse with cold water to stop the cooking process.
Place a saucepan on the stove and turn the heat to low.
Add cream of soup, Velveeta, and chicken broth. Stir until well blended.
Simmer everything for a few minutes until the cheese has melted completely and is well blended.
Add the Ranch mix and stir until well blended.
Add the cooked pasta, then toss until well coated by the delicious sauce.
Add bacon and stir until just mixed.
Transfer everything into the greased baking pan and spread it evenly.
Sprinkle a generous amount of cheddar cheese on top. Thank me later!
Place it inside the preheated oven and bake for about 30 minutes or until the cheese has melted completely.
Remove from the oven and let it rest for a few minutes at room temperature to incorporate all the flavours.
Sprinkle your preferred herbs on top to garnish.
Serve warm and enjoy!