Crack Chicken Spaghetti Casserole Recipe :- This Creamy Ranch Chicken Spaghetti dish is the dish that everyone in the family will love! My kids beg me to make it!
One of my all-time favorite food choices is chicken, bacon, and ranch. In terms of taste, it pairs well with things like peanut butter and jelly and bacon and jalapeño.
Crack Chicken Spaghetti Casserole Recipe
Ingredients :
- 8 strips bacon
- 16 ounces spaghetti
- 10.5 ounce can cream of chicken soup
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 ounce ranch seasoning mix (1 packet)
- 1 cup milk
- 3 cups cooked chicken chopped or shredded
- 8 ounces cheddar cheese shredded, divided
- Fresh parsley finely chopped
Instructions :
Warm the oven up to 350 degrees F.
Over medium heat, cook the bacon in a large pan, turning it over once or twice, for about 10 minutes, or until it’s crispy. Use a paper towel-lined plate to drain the food. Cut the bacon into small pieces once it’s cool enough to handle.
While the bacon is cooking, boil the spaghetti for 8 minutes in a big pot of salted water. The spaghetti will be just barely done; it will finish cooking in the oven. Let the pasta drain, then set it aside.
Whisk the soup, cream cheese, and sour cream together in a big bowl. Add the ranch sauce and milk, and mix them together with a whisk.
Putting in the chicken, ½ of the cheese shreds, and ¾ of the bacon chunks. Add to the sauce.
Spray nonstick spray inside a 9×13 baking dish. Put the spaghetti in the dish that you want to bake. Add the chicken sauce to the pasta and mix it in carefully. (You can mix everything together in a big bowl and then pour it into the baking dish.)
Set the oven to 200°F. Take the dish out of the oven and add the rest of the bacon and chopped cheese to the pasta. It needs to bake for 10 more minutes.
Place the dish on a plate after taking it out of the oven and serve. Cut into 6 to 8 pieces and serve hot.
Notes :
When paired with a salad or another side dish, this stew is big enough to feed eight people.
Nutrition :
- Calories: 956kcal
- Carbohydrates: 68g
- Protein: 50g
- Fat: 52g
- Saturated Fat: 26g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 16g
- Trans Fat: 1g
- Cholesterol: 188mg
- Sodium: 1357mg
- Potassium: 627mg
- Fiber: 2g
- Sugar: 7g
- Vitamin A: 1307IU
- Vitamin C: 1mg
- Calcium: 432mg
- Iron: 3mg