Cheesy Chicken Spaghetti Bake

INGREDIENTS

1 (16 oz.) package spaghetti

2 (10.75 oz.) cans cream of chicken soup

2 (8 oz.) packages velveeta cheese, cubed

1 cup low-sodium chicken broth

1 (1.5 oz.) package dry ranch mix

3 cups cooked chicken, shredded or cubed

1/3 cup bacon bits

2 cups sharp cheddar cheese, grated

kosher salt and freshly ground pepper, to taste

DIRECTIONS:

Bring a large pot of salted water to boil and cook pasta according to package directions. Drain and set aside.

Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.

Combine chicken soup, velveeta and chicken broth in a medium saucepan over medium heat, stirring until melted and smooth. Whisk in ranch dry mix and salt and pepper …