Cheesy Chicken Spaghetti Bake

We’ve come up with a creamy, cheesy meal that will have you hooked after the first bite. Seriously, everyone who’s tried it has had to go back for seconds (and thirds), and there’s no reason to fight that craving. This spaghetti bake wins every time against anyone’s attempt at self-control.

If you’re wondering what makes up our crack chicken spaghetti bake, it’s a smattering of ingredients, including a handful of pantry staples, that come together to form a smooth sauce that coats the chicken and spaghetti and bakes up to perfection. We went with Velveeta here instead of cheddar cheese as the base of the sauce. While you’re more than welcome to swap in cheddar, we’ve found (based on the many times our friends and family have requested we make this) that Velveeta melts more easily and creates a creamier sauce than using regular cheese.

Why You’ll Love This Recipe

This Cheesy Chicken Spaghetti Bake is comforting and indulgent. It’s a perfect blend of creamy and savory, with a cheesy sauce that envelops tender chicken and pasta. It’s easy to make and sure to please both kids and adults alike. Plus, it’s a great way to use up leftover chicken!

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 a boil and cook the pasta according to 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 the mixture is melted and smooth. Whisk in the ranch dry mix, salt, and pepper.
4. Place the drained pasta and shredded chicken in the greased baking dish. Pour the cheese sauce over the top and toss everything together until evenly coated. Top with cheddar cheese and bacon bits.
5. Bake in the oven for 30-35 minutes, or until the cheese is melted and bubbly, and the dish is heated through.

Tips for Success

Ensure the pasta is cooked al dente, as it will continue cooking in the oven. For the best flavor, use freshly grated cheddar cheese. If you like a bit of spice, consider adding a pinch of red pepper flakes to the cheese sauce.

Additional Tips or Variations

Feel free to add vegetables like broccoli or bell peppers for extra nutrition and flavor. You can also swap Velveeta for another melting cheese if preferred, though it may alter the texture slightly.

Nutritional Highlights (Per Serving)

Calories: 450 | Protein: 25g | Carbohydrates: 40g | Fat: 20g | Fiber: 2g

Frequently Asked Questions (FAQ)

Can I make this dish ahead of time? Yes, you can prepare the dish and refrigerate it before baking. Simply cover and store in the fridge, then bake when ready.

Can I freeze this casserole? Absolutely! Assemble the dish, but do not bake. Cover tightly and freeze. When ready to eat, thaw in the fridge overnight and bake as directed.

What can I serve with this casserole? A fresh green salad or steamed vegetables pair perfectly with this rich and cheesy bake.

Conclusion

We hope you’ll give this Cheesy Chicken Spaghetti Bake a try and see just why it’s a favorite comfort food. It’s easy to make, incredibly satisfying, and perfect for family dinners. Let us know how it turns out for you and feel free to share your own twists on the recipe!