- ½ c chicken broth
- 1 (8-ounces) package Velveeta cheese, cubed
- ¾ c cooked chopped bacon
- 2½ c cooked chopped chicken
- 8-ounces spaghetti
- 1½ c shredded cheddar cheese
- 2 tablespoons dry Ranch dressing mix
- 1 (10.75-ounces) can cream of chicken soup
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray in a 9×9-inch baking pan.
Place a large pot with salted water on the stove and turn the heat to high. Allow the water to boil.
Add the pasta and cook until al dente or firm to bite. Drain and rinse with cold water to stop the cooking process.
Place a saucepan on the stove and turn the heat to low.
Add cream of soup, Velveeta, and chicken broth. Stir until well blended.
Simmer everything for a few minutes until the cheese has melted completely and is well blended.
Add the Ranch mix and stir until well blended.
Add the cooked pasta, then toss until well coated by the delicious sauce.
Add bacon and stir until just mixed.
Transfer everything into the greased baking pan and spread it evenly.
Sprinkle a generous amount of cheddar cheese on top. Thank me later!
Place it inside the preheated oven and bake for about 30 minutes or until the cheese has melted completely.
Remove from the oven and let it rest for a few minutes at room temperature to incorporate all the flavours.
Sprinkle your preferred herbs on top to garnish.
Serve warm and enjoy!