Crack Chicken Spaghetti Bake.

Ingredients of Crack Chicken Spaghetti Bake

1. Prepare 4 cups of cooked chicken, shredded or cubed.
2. You need 1 lb of spaghetti noodles.
3. It’s 2 (10.75 oz) of cans of "Heart Healthy" cream of chicken soup.
4. It’s 16 oz of pack of Velveeta, cubed (I used 10 oz).
5. Prepare 1 of & 1/2 cup low sodium chicken stock or broth.
6. You need 1 teaspoon of each of black​ pepper, onion powder, & garlic powder.
7. You need 2 teaspoons of Parsley flakes (optional).
8. You need 1 (1.5 oz.) of package dry ranch mix.
9. Prepare 3 tablespoons of chopped bacon or bacon bits.
10. It’s 1 cup of Italian, cheddar, or Parmesan cheese, grated.

Crack Chicken Spaghetti Bake instructions

1. Gather chicken or use rotisserie chicken (deboned & chopped) and set aside..
2. Bring a large pot of water to boil and cook pasta Al Dente. Drain and set aside. Preheat oven to 350º F and lightly grease a 9×13-inch baking dish..
3. Combine chicken soup, velveeta, broth, and seasoning in a medium saucepan over medium heat, stirring until melted and smooth..
4. Whisk in dry ranch. Mix well..
5. Place drained pasta and chicken in a large bowl. Pour cheese sauce over the chicken and pasta and toss until everything is covered.
6. Pour into baking dish and top with shredded cheese and bacon pieces..
7. Bake, uncovered, for 30-35 minutes, or until cheese is melted and bubbly, and dish is heated through..
8. Note: Several items in this recipe contain sodium. Cut down on the salt by using low sodium ingredients and don't add any extra salt!.
9. Nothing is written in stone here. Add or omit anything you want and make this recipe your own. You'll love it!.