Ingredients
10 oz spaghetti noodles
10.5 oz condensed cheddar cheese soup
10.5 oz condensed cream of chicken soup
4 oz cream cheese, softened and cut into cubes
1 oz ranch dressing mix
2 cups shredded chicken
8 slices bacon, cooked and crumbled
1 cup chopped green onions
3 cups shredded mozzarella and cheddar cheese blend
Instructions
Preheat oven to 350F.
Spray a 9 x 13 inch baking dish well with cooking spray and set it aside.
Cook spaghetti according to the directions on the package. Drain and set aside.
Pour the cheddar soup and cream of chicken soup into the pot you used to cook the pasta and set the heat to medium.
Add the cubed cream cheese to the pot and stir until no large chunks remain.
Add the ranch dressing mix to the pot and stir well.
Add the shredded chicken to the pot.
Set aside 1 tablespoon of the crumbled bacon and add the rest to the pot.
Stir well.
Add the cooked spaghetti to the pot and stir until all of the noodles are coated in sauce.
Set aside 2 tablespoons of the chopped green onions and then add the rest to the pot.
Add 1 cup of the shredded cheese to the pot and stir well.
Pour the pasta mixture into the prepared baking dish and spread it out evenly.
Sprinkle the remaining 2 cups of shredded cheese on top.
Sprinkle the remaining bacon and chopped green onions on top.
Place the dish in the oven and bake until the cheese on top is completely melted. About 15 minutes.
Remove the dish from the oven and allow the pasta to rest for a few minutes.
Serve and enjoy!