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!
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