We’ve created a creamy, cheesy dish that will have you hooked from the first bite. Everyone who’s tried it has gone back for seconds (and thirds), and there’s no point in fighting that need. This spaghetti bake easily defeats any attempt at self-control. If you’re wondering what I mean,

We’ve created a creamy, cheesy dish that will have you hooked from the first bite. Everyone who’s tried it has gone back for seconds (and thirds), and there’s no point in fighting that need. This spaghetti bake easily defeats any attempt at self-control.

If you’re wondering what goes into our crack chicken spaghetti bake, it’s a jumble of ingredients that come together to form a silky sauce that covers the chicken and spaghetti and bakes to perfection. Instead of cheddar cheese, we used velveeta as the sauce’s foundation. While cheddar is OK, we’ve discovered (based on how many times our friends and family have asked us to make this) that velveeta melts more readily and produces a creamier sauce than ordinary cheese.

INGREDIENTS
1 package (16 oz.) spaghetti
2 cans cream of chicken soup (10.75 oz.)
2 (8 oz.) packets cubed Velveeta cheese
1 cup chicken broth (low sodium)
1 packet (1.5 oz.) dry ranch mix
3 cups cooked, shredded or cubed chicken
a third of a cup bacon pieces
2 cups sharp cheddar cheese, to taste, shredded kosher salt, and freshly ground pepper
PREPARATION
Cook the pasta according to package directions in a large pot of salted water. Set aside after draining.
Preheat the oven to 350o F and spray a 913-inch baking dish liberally with nonstick spray.
In a medium saucepan over medium heat, combine chicken soup, velveeta, and chicken broth, stirring until melted and smooth. Mix in the ranch dry mix, salt, and pepper.
Pour cheese sauce over drained spaghetti and shredded chicken in a greased baking dish. Toss everything together until equally coated, then top with cheddar cheese and bacon chunks.
Bake for 30-35 minutes, or until the cheese is melted and bubbling and the casserole is heated through.