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!

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!

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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!

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!
forkful of crack chicken spaghetti

Crack Chicken Spaghetti

Yield: 6 people
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 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!

Ingredients:

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.

Steph

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baking dish of cheese and bacon chicken spaghetti

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Comments

  1. I love this recipe!! Now I use cooked bacon and crumbled it up through it and on top!!!!!
    It’s a go for❤️❤️

  2. I made this recipe 2 days ago, my family absolutely loved it!!! I had a bowl of home made cheese dip left over (velveeta & rotel) I substituted the cheese dip for the plain Velveeta. The rotel in the cheese dip just gave it a little extra kick. Served with homemade hot sauce on the side. My family is already asking me to make it again. Thank you for the yummy recipe!!

    1. SO glad this was a hit with the family. LOVE your modifications! They sound delicious. I would say that I would try it, but we never have leftover Rotel dip in our house. LOL!

  3. This is one of my favorite new recipes! Of course, I never have dry ranch so I just squeeze some from the bottle. I never have velveeta either so I throw in whatever cheese I have. Usually colby jack & cheddar. I've also thrown in pepper jack, provolone, and 1 piece of american (real). (I'm from Wisconsin!) Either way it makes a nice creamy sauce. Funny, I just ate some for breakfast and lunch today. Thanks!

  4. I just made this and it’s super good! I made substitutions though, because I didn’t have velveeta. I used extra sharp cheddar and some motzarella. Then once everything was melted and bubbly, I added a big scoop of sour cream. Turned out great! I will try it again with velveeta next time! Thanks!

  5. If you double it and cook it in a 9 x 13 pan would the baking time be the same? Can you make it ahead and refrigerate it and bake it the next day and if so how much time would you add for it being cold???

  6. I made this yesterday for my Momma and I. It is sssooo yummy and very easy to make. This is a keeper!!!
    Jeanne

  7. I'm pretty sure this in a crockpot would be delicious but I would add extra cream of chicken soup so it wouldn't dry out. I like Velveeta but it's a little salty for me. I would mix it with Colby and sharp cheddar. And definitely use a small amount of green onions. Can't wait to try it on my coworkers!

  8. Can you do this in the instant pot? Sounds delish, but I'm trying to use my instant pot more, and seems like you could, but not sure how…

    1. I'm sure you could, but I haven't tried this recipe in the instant pot. If you try it, let us know how it worked.

    2. The easiest way to use the InstaPot would be to set your InstaPot on the slow cooker setting. Then cook like you would in an actual crockpot or slow cooker. That’s what I do.

  9. It says 1 package (8 oz) of Velveeta. I don't think I've ever seen a package that small. Just making sure you don't mean a 1 lb package

    1. They do make an 8-oz package of Velveeta. If you can’t find it – you can use 2 of the new 4-ounce blocks or half of the pound block.

    1. I’m not the person who this recipe belongs to, but I don’t see why you couldn’t cook up some bacon and then break it up in pieces. When I use bacon in a recipe thats what I do. I prefer fresh bacon over jarred or packaged crumbled bacon.

    1. I've only made it with spaghetti. It should be fine with 8oz of your favorite pasta though. Enjoy!

  10. We make this recipe a lot at our house. OMG… it is yummy! And for all those who are questioning the Velveeta: if you don't care for Velveeta, use what you like! At different times, I've made this recipe with mozzarella, cheddar, and I've even used a couple pkgs of cream cheese instead of the Velveeta… and it was always fantastic! Use the recipe as a starting point, then add what you love! If you love asparagus, add it! If you love the crunch of celery, add it! This is a great base recipe & you just can't go wrong. YUMMY!!

  11. It looks like you added green onions or chives or something but I don't see it on the list. I'm not a fan of 'green things'…family joke with me lol…unless it is like sweet peas, green beans, cucumbers and lettuce…otherwise no green things lol.

    1. I just garnished the casserole with a little green onions. You don't have to garnish the casserole if you don't like green things

    1. In the 1980s, Velveeta used the advertising jingle, "Colby, Swiss and Cheddar, blended all together" in its US television commercials to explain its taste and texture, because at that time genuine cheese was used in its recipe. So I would imagine you could use those? It's worth a shot.

    2. Try using Kraft Old English sharp cheddar slices. It is processed like Velveeta but is better to me. Gonna try this using Kraft.

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