Bacon Chicken Ranch Spaghetti Casserole

Ingredients

• 1 lb spaghetti (Cooked and drained)
• 2 cans cream of chicken soup (Can size not stated)
• 16 oz Velveeta cheese (Cubed; brand name appears as “velveta” in source)
• 1 packet ranch seasoning (Packet size not stated)
• 1 cup chicken broth
• 0.75 cup milk
• 3 cups cooked chicken (Chopped)
• 8 slices bacon (Cooked and chopped)
• 5.5 cup cheddar cheese (Shredded)
• cooking spray or oil (For preparing the baking dish; the source says “prepared baking dish” but does not specify what to use)

Steps

1. 1

   Cook the spaghetti and drain it. The source does not specify the cooking time or method.

2. 2

   In a large mixing bowl, combine the cooked, drained spaghetti, cream of chicken soup, cubed Velveeta, ranch seasoning, chicken broth, and milk. Lightly toss to combine.

3. 3

   Add the chopped cooked chicken to the bowl and toss again.

4. 4

   Transfer the mixture to a prepared 9-by-13-inch baking dish and spread it evenly.

5. 5

   Top the casserole with the shredded cheddar cheese, then add the cooked, chopped bacon on top.

6. 6

   Bake at 375°F. The source gives the time as “39-35 minutes,” which is unclear; bake until bubbling. It does not state a complete time or the final sensory cue after “bubbling and.”

Notes

The source's baking duration is corrupted (“39-35 minutes”), and the final doneness phrase is cut off. Can size for the soup and packet size for the ranch seasoning are not stated. The source does not specify how to prepare the baking dish.

Nutrition per serving

• main
• casserole
• weeknight
• game-day
• baked
• comfort-food