I have tweaked this dish from it's original format. I first received the recipe from a coworker of my husband. It is super delish in it's original format, with no ranch or bacon, but calls for rotel tomatoes and extra green chiles! a wonderful southwestern flavor! But my grandbabies wouldn't eat it, so I wanted to change it up where I can serve it for a big family gathering and still feed the little taste buds. It's truly great either way!
My husband and I are empty nester's so sometimes I'll make this and divide into smaller pans, one for dinner that night and the other gets popped into the freezer to be baked another night. (Or taken as a dish for a sick or elderly neighbor who doesn't cook any longer).
You ready to get cooking?
Bacon Ranch Chicken Spaghtetti
Cheesy ranch & bacon flavor packed dish full of moist rotiserrie chicken, makes this crowd pleasing dish a winner for any meal.
Ingredients
- 1 Rotisserie Chicken, deboned and diced
- 1 8 oz. package spaghetti
- 1 lb. (16 oz) velveeta, cubed
- 1 can cream of chicken or mushroom soup
- 1/2 cup chicken stock
- 1 packet ranch seasoning
- salt & pepper to taste
- 1 cup Cheddar cheese shreds
- 1/2 lb. Bacon cooked crisp and crumbled reserve 2 Tablespoons for topping.
Instructions
Preheat oven to 375°. Spray 9x 13 pan with non stick cooking spray. Set aside.Cook spaghetti according to package directions, then drain, and set aside.In the empty spaghetti pot, mix together over medium heat: Chicken, Velveeta cubes, Cream soup, Chicken Stock, Ranch Dressing Packet,Salt & Pepper. Stir till Cheese is melted and everything is well blended. Add Spaghetti back into the mixture, stir until well mixed.gently. Gently add in crumbled bacon, saving 2 Tablespoons for topping later. Pour mixture into prepared pan. Top casserole with shredded cheese, then reserved bacon. Bake at 375° for 35-40 minutes till cheese is melted and casserole is hot and bubbly. Serve warm.
Details
Prep time: Cook time: Total time: Yield: 
