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The ingredients needed to prepare Crack Chicken Spaghetti Bake:
- Take 4 cups cooked chicken, shredded or cubed
- You need 1 lb spaghetti noodles
- Get 2 (10.75 oz) cans of "Heart Healthy" cream of chicken soup
- Provide 16 oz pack of Velveeta, cubed (I used 10 oz)
- Prepare 1 & 1/2 cup low sodium chicken stock or broth
- Use 1 teaspoon each of black pepper, onion powder, & garlic powder
- Get 2 teaspoons Parsley flakes (optional)
- Get 1 (1.5 oz.) package dry ranch mix
- You need 3 tablespoons chopped bacon or bacon bits
- You need 1 cup Italian, cheddar, or Parmesan cheese, grated
Instructions to make Crack Chicken Spaghetti Bake:
- Gather chicken or use rotisserie chicken (deboned & chopped) and set aside.
- 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.
- Combine chicken soup, velveeta, broth, and seasoning in a medium saucepan over medium heat, stirring until melted and smooth.
- Whisk in dry ranch. Mix well.
- Place drained pasta and chicken in a large bowl. Pour cheese sauce over the chicken and pasta and toss until everything is covered
- Pour into baking dish and top with shredded cheese and bacon pieces.
- Bake, uncovered, for 30-35 minutes, or until cheese is melted and bubbly, and dish is heated through.
- 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!
- Nothing is written in stone here. Add or omit anything you want and make this recipe your own. You'll love it!
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