Chicken Spaghetti Bake
A comforting Chicken Spaghetti Bake with tender pasta, creamy cheese sauce, savory chicken, and crispy bacon, baked to golden perfection for the ultimate family dinner.
8 Servings
Ingredients
- 1 16 oz package spaghetti
- 2 10.75 oz cans cream of chicken soup
- 2 8 oz packages Velveeta cheese , cubed
- 1 cup low-sodium chicken broth
- 1 1.5 oz package dry ranch seasoning mix
- 3 cups cooked chicken shredded or cubed
- ⅓ cup bacon bits
- 2 cups sharp cheddar cheese grated
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
Prepare the Pasta
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain well and set aside.
Preheat the Oven
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with non-stick spray and set aside.
Prepare the Sauce
- In a medium saucepan over medium heat, combine the cream of chicken soup, Velveeta cheese, and chicken broth. Stir continuously until the cheese has melted and the mixture is smooth. Whisk in the dry ranch mix, followed by salt and pepper to taste.
Assemble the Dish
- Place the drained spaghetti and cooked chicken into the prepared baking dish. Pour the cheese sauce evenly over the top and gently toss until the pasta and chicken are fully coated.
Add Toppings
- Sprinkle the grated cheddar cheese over the mixture, followed by the bacon bits, distributing evenly across the surface.
Bake
- Transfer the dish to the oven and bake for 30–35 minutes, or until the cheese is melted, the sauce is bubbly, and the dish is heated through.
Serve
- Allow the bake to rest for 5 minutes before serving. Enjoy warm.
Notes
To make this dish gluten-free, substitute the regular spaghetti with certified gluten-free pasta. Additionally, confirm that the cream of chicken soup and ranch seasoning mix are gluten-free, as many packaged varieties may contain wheat-based thickeners.