Cheesy Chicken Spaghetti Bake

Directions

1. Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
2. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick spray.
3. In a medium saucepan over medium heat, combine cream of chicken soup, Velveeta, and chicken broth. Stir until the cheese is melted and the mixture is smooth.
4. Whisk in the dry ranch mix and season with salt and pepper to taste.
5. Place drained pasta and cooked chicken in the prepared baking dish. Pour the cheese sauce over the top and toss until everything is evenly coated.
6. Sprinkle shredded cheddar cheese and bacon bits evenly over the top.
7. Bake for 30–35 minutes, until the cheese is melted, bubbly, and the casserole is heated through.
8. Remove from oven, let cool for a few minutes, and serve.

Recipe Details

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 6–8
Difficulty: Easy

Variations & Substitutions

• Swap Velveeta with all cheddar or mozzarella for a different cheesy flavor.
• Add sautéed mushrooms, bell peppers, or spinach for extra veggies.
• Substitute bacon bits with cooked pancetta or omit for a lighter version.

Serving Suggestions