Cheesy Bacon Ranch Chicken Spaghetti Bake

If the name “Cheesy Bacon Ranch Chicken Spaghetti Bake” doesn’t immediately grab your attention, then we’re not sure what will. This mouthwatering dish combines creamy, cheesy goodness with irresistible flavors that will have you hooked from the first bite. Everyone who tries it finds themselves reaching for seconds, and sometimes even thirds. This spaghetti bake is the ultimate comfort food that effortlessly wins over anyone’s attempt at self-control.

What makes this dish so special? It’s a delightful blend of ingredients, including a handful of pantry staples, that come together to create a rich and smooth sauce. We opted for Velveeta as the base of the sauce instead of cheddar cheese. You can certainly use cheddar if you prefer, but we’ve found (through countless requests from friends and family) that Velveeta melts more seamlessly, resulting in a creamier texture than regular cheese.

Along with the cheese, we use cream of chicken soup, chicken broth, and dry ranch mix to enhance the sauce. The ranch mix adds a burst of flavor that’s topped off with cheese and bacon, then baked into golden, bubbling perfection. You definitely need this spaghetti bake in your life, so treat yourself and make it this week!

Why You’ll Love This Recipe

This dish is a comforting blend of flavors that everyone will enjoy. It’s easy to prepare, making it perfect for a weeknight dinner. Plus, it’s a crowd-pleaser, so it’s ideal for gatherings and potlucks.

Kitchen Equipment You’ll Need

• Large pot
• Medium saucepan
• 9×13-inch baking dish
• Whisk
• Non-stick spray

Ingredients

• 1 (16 oz.) package spaghetti
• 2 (10.75 oz.) cans cream of chicken soup
• 2 (8 oz.) packages Velveeta cheese, cubed
• 1 cup low-sodium chicken broth
• 1 (1.5 oz.) package dry ranch mix
• 3 cups cooked chicken, shredded or cubed
• 1/3 cup bacon bits
• 2 cups sharp cheddar cheese, grated
• Kosher salt and freshly ground pepper, to taste

Step-by-Step Instructions

1. Bring a large pot of salted water to boil and cook the pasta according to the package directions. Drain and set aside.
2. Preheat your oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
3. In a medium saucepan over medium heat, combine the chicken soup, Velveeta, and chicken broth, stirring until melted and smooth.
4. Whisk in the dry ranch mix, along with salt and pepper to taste.
5. Place the drained pasta and shredded chicken into the greased baking dish, then pour the cheese sauce over the top.
6. Toss everything together until evenly coated, then top with cheddar cheese and bacon bits.
7. Bake for 30-35 minutes, or until the cheese is melted and bubbly, and the dish is heated through.

Tips for Success

• Make sure to cook the pasta al dente, as it will continue to cook in the oven.
• If you prefer a spicier kick, add a touch of red pepper flakes to the sauce.
• Use freshly grated cheddar cheese for the best melting results.

Additional Tips and Variations

• Try adding some chopped green onions or parsley on top for a fresh touch.
• Swap the chicken for turkey or ham for a different flavor profile.

Nutritional Highlights (Per Serving)

Calories: 450
Protein: 25g
Carbohydrates: 35g
Fat: 20g

Frequently Asked Questions (FAQ)

Can I make this dish ahead of time? Yes, you can prepare the bake up to the point of baking, then cover and refrigerate it for up to 24 hours. Bake it just before serving.

Can I freeze leftovers? Absolutely, this dish freezes well. Just make sure to store it in an airtight container.

What can I serve with this bake? A simple side salad or some roasted vegetables complement this dish nicely.

Conclusion

This Cheesy Bacon Ranch Chicken Spaghetti Bake is a dish that promises to delight anyone who tries it. It’s easy to make, incredibly satisfying, and perfect for any occasion. Give it a try, and don’t forget to share your experience with us. We’d love to hear how it turns out!