INGREDIENTS:
3 cups cooked chicken, chopped
8 oz. spaghetti noodles, uncooked
1 cup sharp cheddar cheese, grated
8 slices bacon, cooked and crumbled
1/2 yellow onion, diced
2 carrots, diced
2 stalks celery, diced
2 tablespoons olive oil
1 (32 oz.) package low-sodium chicken broth
1 (10.75 oz.) can condensed cream of chicken soup
1 cup half-and-half
1 (1 oz.) package dry ranch seasoning mix
Kosher salt and freshly ground pepper, to taste
Directions:
Heat olive oil in a large stock pot over medium-high heat. Sauté the onion, carrot, and celery until softened. Season with salt and pepper.
Add the dry ranch seasoning mix and cook for 1 minute, stirring until the vegetables are evenly coated.
Add the chicken broth and condensed cream of chicken soup, stirring to combine.
Mix in the uncooked spaghetti, crumbled bacon, and cooked chicken. Bring to a boil.
Reduce heat to low and cook for 15 minutes, or until the noodles are cooked and the vegetables are tender.
Stir in the cheddar cheese and half-and-half. Cook for an additional 3-5 minutes, until heated through.
Serve and enjoy!
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Kcal: 410 (per serving) | Servings: 6