Crack Chicken Spaghetti Bake
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 262.7
- Total Fat: 11.8 g
- Cholesterol: 31.9 mg
- Sodium: 734.8 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 0.9 g
- Protein: 11.1 g
View full nutritional breakdown of Crack Chicken Spaghetti Bake calories by ingredient
Submitted by: TOLLEAN
Introduction
Makes 9 servings Makes 9 servingsNumber of Servings: 9
Ingredients
-
8 oz thin spaghetti
1 can (10.75 oz) cream of chicken soup
8 oz Velveeta cheese
1/2 cup chicken broth
1-1/2 cups shredded chicken breast
1 cups shredded sharp cheddar cheese
3/4 oz ranch seasoning mix
salt and pepper, to taste
Directions
Cook pasta according to package directions. Drain and set aside.
Stir soup, Velveeta, and broth in saucepan over medium heat until melted and smooth. Whisk in ranch mix and salt and pepper.
Place pasta and chicken in greased 9x13-inch baking pan. Pour cheese sauce over the top. Toss together until everything is coated. Top with cheddar cheese.
Bake at 350 degrees for 30 to 35 minutes, or until cheese is melted and bubbly, and dish is heated through.
Stir soup, Velveeta, and broth in saucepan over medium heat until melted and smooth. Whisk in ranch mix and salt and pepper.
Place pasta and chicken in greased 9x13-inch baking pan. Pour cheese sauce over the top. Toss together until everything is coated. Top with cheddar cheese.
Bake at 350 degrees for 30 to 35 minutes, or until cheese is melted and bubbly, and dish is heated through.
