Whipped this up tonight, and my hubby ended up devouring more than half of it

3 cups cooked diced or shredded chicken

2 cans of cream of chicken soup, ~10 ounces each

16 ounces of spaghetti

1/3 cup bacon bits

16 ounces of cubed Velvetta cheese

1 cup chicken broth

2 cups grated sharp cheddar cheese

1 package dry ranch mix, around 1 ounce

Salt and pepper to taste

Directions:

1. Preheat your oven to 350°F (175°C).

2. Cook the spaghetti according to package instructions. Drain and set aside.

3. In a large saucepan, combine the cream of chicken soup, cubed Velveeta cheese, and chicken broth. Heat over medium-low heat, stirring until the cheese is melted and the mixture is smooth.

3. Stir in the dry ranch mix until well combined. Season as necessary.

4. Add the cooked chicken to the sauce mixture, stirring to incorporate.

5. In a greased 9×13-inch baking dish, layer the mixture into it. Top with cheddar cheese and bacon bits.

6. Bake in the preheated oven for about 30 minutes, until the cheese is melted and bubbly.

Allow the dish to cool slightly before serving. Enjoy your Cheesy Chicken Spaghetti Bake!