Delicious Crack Chicken Spaghetti for Quick Weeknight Dinners
A creamy and cheesy spaghetti dish loaded with chicken and bacon, perfect for quick weeknight dinners.
Equipment
- oven
- baking dish
- pot
- cooking spray
Ingredients
- 10 oz spaghetti noodles
- 10.5 oz condensed cheddar cheese soup
- 10.5 oz condensed cream of chicken soup
- 4 oz cream cheese softened and cubed
- 1 oz ranch dressing mix
- 2 cups shredded chicken
- 8 slices bacon cooked and crumbled
- 1 cup chopped green onions
- 3 cups shredded mozzarella and cheddar cheese blend
Instructions
- Preheat the oven to 350°F and prepare a baking dish with cooking spray.
- Cook the spaghetti according to package instructions, drain, and set aside.
- Combine the cheddar soup and cream of chicken soup in the pot over medium heat.
- Add the cubed cream cheese and stir until smooth.
- Mix in the ranch dressing and add the shredded chicken.
- Stir in the crumbled bacon, reserving some for topping.
- Add the cooked spaghetti and coat the noodles with the sauce.
- Mix in most of the green onions and 1 cup of cheese.
- Transfer to the baking dish and spread evenly.
- Top with remaining cheese, reserved bacon, and green onions.
- Bake for about 15 minutes until the cheese is melted.
- Let the dish rest for a few minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months. Suggested side dishes include green salad, garlic bread, roasted vegetables, or Caesar salad to complement the richness of the dish.