If the name “crack chicken spaghetti bake” doesn’t immediately get your attention and indicate how addictive this dish is, then we don’t know what will. Regardless of what it’s called, 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 trying 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.
Along with the cheese, we used cream of chicken soup, chicken broth and dry ranch mix to build up the sauce. Tons of flavor there, thanks to the ranch mix, which is all then topped off with cheese and bacon, then popped into the oven so it can turn into melted, golden, bubbling goodness. You all need this spaghetti bake in your life, so do yourself a favor and whip it up this week!
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