Crack chicken spaghetti is a creamy casserole that's so easy it's perfect for weeknights! Bacon, ranch, chicken, and spaghetti are combined in a rich, cheesy sauce. You've got to try it!
In a saucepan, combine cream of chicken and cream of celery soups, Rotel, and Velveeta.
Cook on low, stirring constantly, until the cheese melts.
Whisk in dry Ranch mix and sour cream.
Stir in cooked spaghetti, cooked chicken and bacon.
Pour mixture into prepared dish.
Top with monterey jack cheese.
Bake for 30 minutes or until hot all the way through.
Sprinkle with green onions before serving.
Notes
Storage:Cover with plastic wrap and store in the refrigerator for 3 to 4 days. This doesn't freeze well.You can assemble it a day or two ahead of time, cover and refrigerate until ready to bake.Tips:
Don't overcook the pasta.
Stir your saucepan mixture frequently (especially while the cheese melts) so that nothing sticks to the bottom or burns.
Use full-fat sour cream. The reduced-fat stuff is too watery, and crack chicken spaghetti tastes best when creamy and thick.
This recipe fits best in a 9x13-inch baking dish. Coat it with non-stick spray for best results.