prep time: 15 mins
cook time: 30 mins
total time: 45 mins
We are definitely hooked on this Crack Chicken Spaghetti! , Chicken spaghetti loaded with cheddar, bacon and ranch. My all-time favored taste combination! Just in case you are new here, I got here up with the Crack taste way returned in 2007. It all started out with a dip made with cheddar, bacon and ranch mix. I made the dip for a tailgate and anyone went crazy for it. Nobody ought to forestall ingesting it and they stated it turned into like crack. Hence the call, Crack Dip. I now take those flavors and "crack out" all my preferred meals.
INGREDIENTS:
- 8 ounces spaghetti
- 1 can (10.Seventy five-oz.) cream of chook soup
- 1 (eight-ounces) bundle Velveeta cheese, cubed
- 1/2 cup bird broth
- 2 Tbsp dry Ranch dressing mix
- 2-half of cups cooked chopped fowl
- 1 (3-oz.) package deal precooked bacon bits (Oscar Mayer)
- 1-half of cups shredded cheddar cheese
INSTRUCTIONS:
- Preheat oven to 350 tiers. Lightly spray a 9x9-inch pan with cooking spray. Set aside.
- Cook pasta according to package guidelines. Drain. Set aside.
- In a saucepan, combine cream of soup, Velveeta and chicken broth. Cook on low, till the cheese melts, stirring constantly. Stir in dry Ranch blend.
- Stir in cooked spaghetti, cooked chicken and bacon bits. Pour mixture into prepared dish. Top with cheddar cheese.
- Bake exposed for half-hour or till heated thru.