Crack Chicken Spaghetti

Crack Chicken Spaghetti – chicken spaghetti loaded with cheddar, bacon, and ranch. This stuff is totally ADDICTIVE! We make this at least once a month. Everyone cleans their plate, even our picky eaters! Chicken, cream of chicken soup, Velveeta, ranch dressing mix, bacon, cheddar cheese, spaghetti. Can make ahead of time and refrigerate or freeze for later. A real crowd pleaser!

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 it together and throw it in the oven. SO easy!

Recipe Print Recipe

Crack Chicken Spaghetti

Author: Plain Chicken

Yield: 6 people

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Crack Chicken Spaghetti – chicken spaghetti loaded with cheddar, bacon and ranch. This stuff is totally ADDICTIVE! We make this at least once a month. Everyone cleans their plate, even our picky eaters! Chicken, cream of chicken soup, velveeta, ranch dressing mix, bacon, cheddar cheese, spaghetti. Can make ahead of time and refrigerate or freeze for later. A real crowd pleaser!

Equipment:

• 6-quart saucepot
• Mixing Bowls
• Chef Knives
• Cutting Board
• Rotary Cheese Grater
• 9-inch Square Baking Dish

Ingredients:

• 8-oz spaghetti
• 1 (10.5-oz) can Unsalted Cream of Chicken Soup
• 1 (8-oz ) package Velveeta cheese, cubed
• ½ cup chicken broth
• 2 Tbsp ranch dressing mix
• 2½ cups cooked chopped chicken
• ¾ cup cooked chopped bacon
• 1½ cups shredded cheddar cheese

Instructions:

• Preheat oven to 350ºF. Lightly spray a 9×9-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. Pour mixture into prepared dish. Top with cheddar cheese.
• Bake uncovered for 30 minutes or until heated through.

Notes:

• Can make casserole in advance and refrigerate or freeze for later.
• To bake after freezing, thaw completely and bake as directed above.
• Use a rotisserie chicken for quick prep.
• I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.
  • You can buy it by the case at Amazon: https://amzn.to/49n4uZE
  • Need Gluten-free Cream of Chicken Soup? You can buy it here: https://amzn.to/3MtqQ1s
  • Here is our recipe for Homemade Cream of Chicken Soup: https://www.plainchicken.com/homemade-cream-of-chicken-soup/
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Plain Chicken

https://www.plainchicken.com/crack-chicken-spaghetti/

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Steph