Chicken Spaghetti Bake
A creamy baked chicken spaghetti casserole made with tender pasta, cooked chicken, Velveeta, ranch seasoning, cheddar cheese, and bacon.
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Servings: 8
Ingredients
- 1 package spaghetti 16 oz
- 2 cans cream of chicken soup 10.75 oz each
- 2 packages Velveeta cheese 8 oz each, cubed
- 1 c low-sodium chicken broth
- 1 package dry ranch mix 1.5 oz
- 3 c cooked chicken shredded or cubed
- ⅓ c bacon bits
- 2 c sharp cheddar cheese grated
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to the package directions.
- Drain the pasta well and set aside.
Step 2: Prepare the Baking Dish
- Preheat the oven to 350°F.
- Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
Step 3: Prepare the Cheese Sauce
- In a medium saucepan over medium heat, combine the cream of chicken soup, cubed Velveeta cheese, and chicken broth.
- Stir frequently until the cheese has melted and the sauce is smooth.
Step 4: Add the Seasoning
- Whisk the dry ranch mix into the cheese sauce.
- Season with kosher salt and freshly ground black pepper to taste.
Step 5: Combine the Pasta and Chicken
- Place the drained spaghetti and cooked chicken in the prepared baking dish.
- Pour the cheese sauce evenly over the pasta and chicken.
- Toss gently until all ingredients are evenly coated with the sauce.
Step 6: Add the Topping
- Sprinkle the grated sharp cheddar cheese evenly over the top.
- Add the bacon bits in an even layer over the cheese.
Step 7: Bake
- Place the baking dish in the preheated oven.
- Bake for 30 to 35 minutes, or until the cheese is melted, the casserole is bubbly, and the dish is heated through.
Step 8: Serve
- Remove the casserole from the oven.
- Allow it to rest for 5 minutes before serving.
- Serve warm.
Notes
To make this Chicken Spaghetti Bake gluten-free, replace the regular spaghetti with certified gluten-free spaghetti or another gluten-free pasta shape. Confirm that the cream of chicken soup, Velveeta, chicken broth, dry ranch mix, bacon bits, cheddar cheese, and all seasonings are labeled gluten-free, as some packaged products may contain wheat-based thickeners or additives. Use a clean pot, baking dish, utensils, and prep surfaces to prevent cross-contamination. Cook gluten-free pasta just until al dente, as it can soften more during baking.