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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Pin This RecipeWe 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
Equipment:
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/
Steph
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BIG thumbs up from my grandkids on this one! Thanks!
Any suggestions on how to cook the chicken breast I want to use? We don’t have rotisserie chicken, not a fan of it. Looks like such a great recipe
Made this for dinner tonight. A couple alterations, I doubled the recipe as I had a crowd over for dinner. I added one block of cream cheese and a can of cream of mushroom soup and rotel. It was a hit – very successful. Not dry, very delicious. Thank you for the recipe.
I have made this several times…….It’s a hit…..I have added a can of green beans..adds color….I cut back on cheese, because my husband is not a big melted cheese fan…can’t mess this recipe up🥰……I made this for my daughter & family , the recipe was requested!!!! THANK YOU for a great recipe!!!
I made this for supper tonight and it was a big hit!! I had leftover chicken that my husband had air fried so that was a big help, I also used a pkg of real bacon bits. Any shortcuts I can use the better. This will definitely be a do over for our house!
I sautéed mushrooms onions and green pepper and added it in sooooo good, I used cream of mushroom instead of cream of chicken as well. This is so bomb! Thank you for sharing!
Bake before freezing?
I don’t.
I love this recipe!! Now I use cooked bacon and crumbled it up through it and on top!!!!!
It’s a go for❤️❤️
I added in carrots and broccoli and used protein spaghetti 🙂 still my kid’s favorite
About how much chicken did you cook for the 2-1/2 cups?
I used half a rotisserie chicken
Can you half this recipe? Only 2 of us and small refrigerator.
Absolutely! Enjoy ????
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!!
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!
Can you make this recipe in a crockpot rather than in the oven? Would you have to adjust the ingredients?
I haven't made this in the slow cooker, but it should work just fine.
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!
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!
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???