Easy Chicken Spaghetti
Servings 8 servings
Ingredients
- 8 oz thin spaghetti
- 8 slices bacon cooked and chopped (Reserve drippings)
- 2-3 cups roughly chopped rotisserie chicken
- 3 medium cloves garlic minced
- 1/2 cup chopped green onions plus additional for garnishing
- 1 14 oz can petite diced Italian seasoned tomatoes
- 1 10 oz can cream of chicken soup
- 1 8 oz block Velveeta cheese
- 2 cups whole milk or half and half
- 1 1.0 oz packet dry Ranch salad dressing mix
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350°F. Spray a 13x9 inch baking pan with cooking spray.
- Cook spaghetti in salted water per the package instructions until al dente. Drain well.
- Meanwhile, cook bacon in a large skillet until crisp. Remove to paper towels to drain, then chop. (Reserve some bacon for garnishing)
- Add onions and garlic to 2 tablespoons of bacon drippings, cook for 1-2 minutes or just until softened. To the skillet add drained tomatoes, soup, Velveeta, milk and Ranch dressing mix. Simmer on low just until the cheese has completely melted.
- To the skillet add cooked spaghetti. bacon and chopped chicken. Mix well. Pour into pan top with shredded cheddar cheese. (If the skillet is oven safe, bake in the skillet and skip the dish.)
- Bake for 30-40 minutes or until bubbly and heated through.
- Garnish with chopped bacon and green onions and serve.