We’ve come up with a creamy, cheesy meal that will have you hooked after the first bite. Seriously, everyone who’s tried it has had to go back for seconds (and thirds), and there’s no reason trying to fight that craving. This spaghetti bake wins every time against anyone’s attempt at self-control.
Our cheesy chicken spaghetti bake is a smattering of ingredients, including a handful of pantry staples, that come together to form a smooth sauce that coats the chicken and spaghetti and bakes up to perfection. We went with velveeta here instead of cheddar cheese as the base of the sauce. While you’re more than welcome to swap in cheddar, we’ve found (based on the many times our friends and family have requested we make this) that velveeta melts more easily and creates a creamier sauce than using regular cheese.
INGREDIENTS
1 (16 oz.) package spaghetti
2 (10.75 oz.) cans cream of chicken soup
2 (8 oz.) packages velveeta cheese, cubed
1 cup low-sodium chicken broth
1 (1.5 oz.) package dry ranch mix
3 cups cooked chicken, shredded or cubed
1/3 cup bacon bits
2 cups sharp cheddar cheese, grated
kosher salt and freshly ground pepper, to taste
PREPARATION
Bring a large pot of salted water to boil and cook pasta according to package directions. Drain and set aside.
Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
Combine chicken soup, velveeta and chicken broth in a medium saucepan over medium heat, stirring until melted and smooth. Whisk in ranch dry mix and salt and pepper.
Place drained pasta and shredded chicken in greased baking dish and pour cheese sauce over the top. Toss together until everything is evenly coated, then top with cheddar cheese and bacon bits.
Place baking dish in oven and bake for 30-35 minutes, or until cheese is melted and bubbly, and dish is heated through.
