Creamy Chicken Spaghetti Bake
1 16-oz. pkg. spaghetti
2 (10.75 oz.) cans cream of chicken soup
1 lb. American cheese
1 cup chicken broth
1 (1.5 oz.) pkg. dry ranch dressing mix
3 cups cooked chicken, shredded or cubed
¾ cups bacon bits
2 cups shredded cheddar cheese
Salt and pepper, to taste
Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
Preheat oven to 350-degrees F. Lightly coat a 9 x 13-inch baking dish with cooking spray.
Combine soup, American cheese, and chicken broth in a large saucepan over medium heat, stirring until cheese is melted and mixture smooth. Whisk in dry ranch dressing mix, salt and pepper. Add chicken and stir, making sure to coat well.
Place pasta in baking dish and pour cheese-chicken sauce over the top. Toss until everything is well coated, then top with shredded cheddar cheese and bacon bits.
Place baking dish in oven and bake for 30-35 minutes, or until cheese is melted and bubbly, and dish is heated through. Serve.