Chicken Bacon Ranch Spaghetti
By Lacey Newlin
Total Time: 45 Minutes
8 ounces spaghetti
1 can cream of chicken soup
1 8-ounce package of Velveeta cheese, cubed
1/2 cup chicken broth
2 tablespoons dry ranch dressing mix
2-21/2 cups cooked chopped chicken
1 3-ounce package of precooked bacon bits
1 1/2 cups shredded cheese
Preheat oven to 350 degrees Fahrenheit. Lightly spray a 9-by-9-inch pan with cooking spray. Set aside. Cook pasta according to directions. Drain, set aside. In a sauce pan, combine cream of chicken soup, Velvetta and chicken broth.
Cook on low until the cheese melts, stirring constantly. Add ranch mix. Stir in cooked spaghetti, chicken and bacon bits. Pour mixture into prepared dish. Top with shredded cheddar cheese. Bake uncovered for 30 minutes or until heated through.