We are totally addicted to this Crack Chicken Spaghetti! OMG! SO good!
Chicken spaghetti loaded with cheddar, bacon and ranch. My all-time
favorite flavor combination! Just in case you are new here, I came up
with the Crack flavor way back in 2007. It all started with a dip made
with cheddar, bacon and ranch mix. I made the dip for a tailgate and
everyone went crazy for it. Nobody could stop eating it and they said it
was like crack. Hence the name, Crack Dip. I now take those flavors and
"crack out" all my favorite foods.
This Crack Chicken Spaghetti
can be made ahead of time and refrigerated or frozen until you are ready
to serve. If you freeze the dish, make sure to thaw it in the
refrigerator before baking.
We LOVED this Crack Chicken
Spaghetti. I have actually made it a few times over the last month and
it has been a hit every single time! It tastes great right out of the
oven and reheated the next day. I used rotisserie chicken for the
chicken in the casserole and it came together in a snap! I boil the
noodles and get the sauce going at the same time. By the time the
noodles are done, the sauce is ready. Just toss together and throw it in
the oven. SO easy!
INGREDIENTS:
- 8 ounces spaghetti
- 1 can (10.75-oz) cream of chicken soup
- 1 (8-oz) package Velveeta cheese, cubed
- 1/2 cup chicken broth
- 2 Tbsp dry Ranch dressing mix
- 2-1/2 cups cooked chopped chicken
- 3/4 cup cooked chopped bacon
- 1-1/2 cups shredded cheddar cheese
INSTRUCTIONS:
- Preheat oven to 350 degrees. Lightly spray a 9x9-inch pan with cooking spray. Set aside.
- Cook pasta according to package directions. Drain. Set aside.
- In a saucepan, combine cream of soup, Velveeta and chicken broth. Cook on low, until the cheese melts, stirring constantly. Stir in dry Ranch mix.
- Stir in cooked spaghetti, cooked chicken and bacon bits. Pour mixture into prepared dish. Top with cheddar cheese.
- Bake uncovered for 30 minutes or until heated through.
