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Ingredients
1 package (16 oz.) spaghetti
2 cans (10.75 oz. each) cream of chicken soup
2 packages (8 oz. each) Velveeta cheese, cubed
1 cup low-sodium chicken broth
1 package (1.5 oz.) 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
Steps to Your New Favorite Dish :
Pasta First: Cook your spaghetti as per the package's wisdom, then drain and set aside.
Prep Your Oven: Crank it up to 350º F and give a 9x13-inch baking dish a little non-stick spray love.
Sauce Time: Merge that chicken soup, Velveeta, and chicken broth in a saucepan over medium heat. Stir until it’s a smooth, melted dream. Whisk in the ranch mix and season with salt and pepper.
Mix it Up: Take your cooked pasta and chicken, plonk them into your prepped baking dish, and cascade that gorgeous cheese sauce all over. Give it a good toss so everything’s nice and coated, and then sprinkle cheddar and bacon bits on top.
Bake it ‘til You Make it: Pop it in the oven for 30-35 minutes, until the cheese is all melty and bubbly and you can't stand waiting any longer.
There you have it! A meal that's sure to win hearts (and stomachs) at your table. Enjoy, and remember: resisting seconds is futile!
