CHICKEN SPAGHETTI BAKE
A cheesy baked blend of chicken and spaghetti.
Provided by melissa
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to a large bowl.
- Mix chicken, cream of mushroom soup, and cream of chicken soup into spaghetti. Transfer mixture to a 9x13-inch baking dish and top with Cheddar cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, about 30 minutes.
Nutrition Facts : Calories 718.7 calories, Carbohydrate 47.8 g, Cholesterol 143.8 mg, Fat 34.4 g, Fiber 1.8 g, Protein 51.5 g, SaturatedFat 16.1 g, Sodium 1510 mg, Sugar 2.6 g
SPAGHETTI CHICKEN BAKE
Leftover chicken and her grandmother's treasured recipe add up to a delectable, down-home supper that heats up chilly nights in Stafford, Texas for Joyce Fogelman. TIP: Serve with an easy salad of tossed greens or a loaf of crusty French bread.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a small skillet, saute green pepper and onion in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the green pepper mixture, chicken, tomato sauce, soup, mushrooms, Worcestershire sauce, hot pepper sauce and pepper., Drain spaghetti; stir into chicken mixture. Transfer to a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with cheese.
Nutrition Facts : Calories 423 calories, Fat 12g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1073mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 3g fiber), Protein 31g protein.
CHICKEN SPAGHETTI (BAKED SPAGHETTI)
I have searched for years for a chicken spaghetti recipe that my children liked; most were too runny. This is a casserole with a bit of heat from the Rotel tomatoes. Even my flavor/cooking challenged eldest daughter loves this.
Provided by mammamia 2
Categories Chicken
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Break spaghetti in half or thirds, and cook spaghetti and drain.
- Mix with rest of ingredients EXCEPT cheese.
- Spread in large, sprayed pan.
- Distribute cheese over top.
- Bake at 350 covered for 45 minutes, uncovered for 15 minutes.
Nutrition Facts : Calories 389.6, Fat 18.3, SaturatedFat 6.6, Cholesterol 72.8, Sodium 1058.6, Carbohydrate 27.1, Fiber 1.4, Sugar 2.2, Protein 28.3
CHICKEN SPAGHETTI
With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
- Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
- Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
- Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
BAKED SPAGHETTI SQUASH AND CHICKEN
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. With a sharp knife, prick the squash in 2 to 3 places and set it on a baking pan. Bake for 30 minutes. Remove it from the oven, cut it in half lengthwise and scoop out the seeds. Return the squash halves, cut side down, to the baking sheet and bake for another 30 minutes or until tender.
- While the squash is cooking, heat the butter in a medium sized saucepan. Add the flour and cook for 1 minute, stirring continuously. Add the garlic, broth and bring the mixture to a boil, whisking all the while. Add the chicken and simmer, uncovered, for 3 to 5 minutes or until chicken is cooked through. Remove from the heat and stir in the milk or heavy cream. Season with 1 teaspoon of salt and pepper to taste; set aside and reheat over low heat when you remove the squash from the oven.
- Remove the squash from the oven. With a fork rake the squash until it separates fully into strands and only the shell remains. Transfer the strands to pasta bowls. Remove the chicken sauce from the heat, stir in the cheese and parsley or basil and adjust the seasoning. Serve the sauce over the strands of squash.
EASY CHICKEN SPAGHETTI RECIPE WITH ROTEL
Loaded with tender chicken in an amazing creamy cheese sauce, this casserole is the ultimate comfort food! It's a delicious recipe and is a huge hit with the whole family
Provided by Deb Clark
Categories Main Course
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Lightly grease a 9x13-inch casserole dish with nonstick cooking spray, set aside.
- Cook the pasta in well salted water according to package directions. Drain and set aside.
- In a large pot, combine the Rotel tomatoes (undrained), cream of chicken soup, evaporated milk and cream cheese. Heat over low heat, stirring constantly, until the cheese has melted.
- Add the powdered ranch dressing, shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared casserole dish and top with shredded cheddar cheese.
- Bake uncovered for 20 to 30 minutes or until heated through and the dish is hot and bubbly.
- Looking for that golden brown top? Just tuck the Rotel Chicken Spaghetti casserole under the broiler for 3-4 minutes.
Nutrition Facts : Calories 706 kcal, Carbohydrate 56 g, Protein 42 g, Fat 34 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 141 mg, Sodium 1217 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
HEARTY CHICKEN SPAGHETTI CASSEROLE
This creamy, cheesy casserole is so hearty and homey that second helpings are a must! -Lynne German, Woodland Hills, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, milk, onion, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil., Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes longer., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed, increasing time as needed to heat through.
Nutrition Facts : Calories 549 calories, Fat 25g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 957mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 2g fiber), Protein 38g protein.
BAKED CHICKEN SPAGHETTI
Homemade chicken spaghetti casserole is a great, cheesy casserole that will become a family favorite. Tender chicken with tasty homemade marinara sauce mixed with spaghetti then baked until bubbly and golden brown.
Provided by Dan Mikesell AKA DrDan
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350° convection or 375° conventional.
- Pat dry, trim, and dice two medium chicken breast. About 1-1 1/2 pounds. You can use pre-cooked chicken, and you will need 2-3 cups.
- Chop a medium onion.
- When the oil is hot, add 2-3 cloves of garlic, the chicken and the onion. Cook until chicken is done and cuts easily with a wooden spoon. About 8 to 9 minutes. Break apart any large pieces of chicken. If using precooked chicken, then don't add the chicken until the onion is translucent.
- Add two 14 oz cans of diced tomatoes, and one 6 oz can tomato paste, 2 teaspoons dry basil (or 2 tablespoons fresh basil), 1 teaspoon kosher salt, 1/2 teaspoon pepper, 1/2 teaspoon crushed red pepper (optional), 1/2 teaspoon oregano. Simmer over low heat while you cook the pasta.
- Cook 8 oz of pasta according to instructions on the box for al denta or a bit less.
- Add 1/2 cup shredded Parmesan cheese to the sauce and mixed well. Mix the sauce into the pasta and move to the casserole dish.
- This fits nicely in a 2 1/2 quart size, which is about 8X12 inches. Top with 1/2 cup each of mozzarella and grated Parmesan cheese. You may cover and refrigerate at this point.
- Bake until sauce is bubbling and top brown. About 25 minutes for me. Longer if you had refrigerated the dish.
Nutrition Facts : Calories 216 kcal, Carbohydrate 33 g, Protein 17 g, Fat 2 g, SaturatedFat 0.2 g, Cholesterol 35 mg, Sodium 465 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 1.1 g, ServingSize 1 serving
DUMP-AND-BAKE CHICKEN SPAGHETTI
You don't even have to boil the pasta, cook the chicken, or sauté the vegetables for this easy Dump-and-Bake Chicken Spaghetti! Just stir all of your raw ingredients together and you'll have a family-friendly dinner that's ready for the oven in just 10 minutes.
Provided by Blair Lonergan
Categories Dinner
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. Spray an 8-inch or 9-inch square baking dish with cooking spray.
- In a large bowl, whisk together chicken broth and condensed soup until smooth. Add the uncooked spaghetti, uncooked chicken, tomatoes, onion, bell pepper, garlic, and ½ cup of the cheese. Stir (or use your hands) to combine everything together.
- Transfer mixture to the prepared baking dish, using your hands or a wooden spoon to gently press all of the ingredients into an even layer. You might need to break the pasta into smaller pieces in order to get as much of it as possible in the liquid. It doesn't have to be perfect, though! Cover tightly with aluminum foil and bake for 40 minutes, stirring halfway through the baking time.
- Uncover; stir again. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it's still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Top with remaining ¼ cup of cheese.
- Bake, uncovered, for 5-10 more minutes, or until cheese is melted, chicken is cooked through, and pasta is tender. Give the pasta another stir, and then allow the dish to rest for a few minutes before serving. The sauce will continue to thicken a bit as it sits.
- Garnish with fresh parsley, if desired. Season with salt and pepper, to taste.
Nutrition Facts : ServingSize 1 serving, Calories 379.8 kcal, Carbohydrate 46 g, Protein 26.7 g, Fat 10.1 g, SaturatedFat 5 g, Cholesterol 58.5 mg, Sodium 1006.7 mg, Fiber 4.5 g, Sugar 6.4 g, UnsaturatedFat 2.3 g
CHICKEN SPAGHETTI CASSEROLE
This easy, cheesy Chicken Spaghetti Casserole is classic comfort food!
Provided by Blair Lonergan
Categories Dinner
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- Cook spaghetti in a large pot of salted boiling water according to package instructions for al dente (almost tender, but still with a little bite). Drain and return to the pot.
- Add chicken, bell pepper, celery, onion, pimentos or Rotel, condensed soup, broth, ½ cup of the cheddar cheese and all of the Velveeta. Toss to combine; season with salt and pepper to taste.
- Transfer spaghetti mixture to prepared dish. Sprinkle remaining 1 cup of cheddar cheese over top.
- Bake (uncovered) for 45 minutes, or until the casserole is hot and bubbly and the cheese is melted on top.
Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 528 kcal, Carbohydrate 54 g, Protein 42 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 97 mg, Sodium 1123 mg, Fiber 3 g, Sugar 6 g
BAKED CHICKEN SPAGHETTI
Baked chicken spaghetti is an easy dinner casserole. Tender pieces of chicken tossed with tender noodles and a creamy tomato sauce.
Provided by Jessica Gavin
Categories Dinner Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Set the oven rack to the middle position-Preheat the oven to 375°F (190ºC).
- In a large pot, bring water to a boil. Add the salt, stir to dissolve. Add in the spaghetti, cook according to package directions until al dente, about 10 minutes. Drain the noodles in a colander, and rinse with cool water for about 30 seconds to stop the cooking.
- Heat olive oil in a large skillet or dutch oven over medium-low heat. Add the onion, garlic, and 1 teaspoon Italian seasonings, sauté until onions are translucent, about 3 minutes.
- Add the marinara sauce, stir to combine. Cook until the sauce is hot, about 2 to 3 minutes. Turn off the heat and stir in the heavy cream. Season the sauce with more salt and pepper to taste.
- Add the drained spaghetti to the sauce, stir to combine. Add the shredded chicken and mix. Transfer the pasta to a 13x9-inch baking dish.
- Sprinkle the pasta with the shredded mozzarella and parmesan.
- Cover with foil and bake until the cheese melts and the pasta is hot, about 15 to 20 minutes. For a more browned surface, remove the foil, and broil the casserole until lightly browned, about 2 to 5 minutes.
- Garnish with chopped parsley, and serve immediately.
Nutrition Facts : Calories 457 kcal, Carbohydrate 48 g, Protein 24 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 67 mg, Sodium 1461 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
BAKED CHICKEN SPAGHETTI
Creamy, cheesy spaghetti baked with chicken. Comfort food to please everyone! Substitute diced zucchini, asparagus, and red and green peppers as you see fit.
Provided by SUNKIST2
Categories Meat and Poultry Recipes Chicken
Time 1h10m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
- Melt 6 tablespoons butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and celery in melted butter until just tender, 5 to 6 minutes; transfer to a large bowl.
- Stir diced tomatoes, cream of mushroom soup, chicken broth, chopped green chiles, sour cream, seasoned salt, cayenne pepper, salt, and black pepper into the mushroom mixture. Add chicken and Cheddar cheese; stir. Gently toss the pasta with the mixture to coat the pasta completely; transfer to the prepared baking dish.
- Mix bread crumbs and melted butter in a small bowl; sprinkle evenly over the pasta mixture.
- Bake in preheated oven until hot and bubbly, 30 to 40 minutes.
Nutrition Facts : Calories 711 calories, Carbohydrate 60.8 g, Cholesterol 114.9 mg, Fat 37.5 g, Fiber 3.2 g, Protein 34.1 g, SaturatedFat 18.6 g, Sodium 1341.4 mg, Sugar 6 g
CREAMY CHICKEN SPAGHETTI RECIPE
You can't go wrong with this Creamy Chicken Spaghetti recipe. An easy, cheesy pasta bake that's pure comfort food. Make a big batch and enjoy this satisfying chicken casserole!
Provided by Becky Hardin
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F.
- Cook the spaghetti according to the package instructions until al dente and still slightly firm. Drain and set aside.
- In a large skillet over medium high heat, cook the garlic and bell pepper in the butter until tender. Stir in the flour and Italian seasoning and cook for 1 minute more.
- Stir in the heavy whipping cream, broth and milk. Bring the pan to a boil, reduce the head and simmer until it begins to thicken.
- Remove the pan from the heat and stir in ½ cup of mozzarella until combined. Season with salt and pepper.
- Stir the spaghetti, chicken, and diced tomatoes into the pan. Spread the mixture into a lightly greased 9 x 13" baking dish.
- Top with the remaining mozzarella and bake for 15 - 20 minutes, until the edges are lightly browned and the cheese is bubbly.
Nutrition Facts : Calories 413 kcal, Carbohydrate 45 g, Protein 18 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 61 mg, Sodium 321 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CHICKEN SPAGHETTI CASSEROLE RECIPE
This Chicken Spaghetti Casserole can transport you back to days when mama was cooking in the kitchen.
Provided by Southern Living Editors
Categories Casserole
Time 2h35m
Yield Serves 8
Number Of Ingredients 16
Steps:
- Place first 3 ingredients and water to cover in a large Dutch oven. Bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer 1 hour or until tender. Remove chicken, reserving broth in Dutch oven. Cool chicken completely (about 20 minutes). Discard bay leaf. Skin and bone chicken, and cut meat into pieces.
- Preheat oven to 350°F. Remove and reserve ¼ cup chicken broth. Bring remaining broth in Dutch oven to a boil over high heat. Break spaghetti into thirds, and cook in broth 12 to 15 minutes or until tender; drain well, discarding broth. Return spaghetti to Dutch oven.
- Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients, and sauté 5 minutes or until tender; add to spaghetti. Stir together soup and ¼ cup reserved broth; stir into spaghetti mixture. Stir in chicken, tomatoes, and next 3 ingredients. Add salt to taste. Spoon mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top with cheese.
- Bake at 350°F for 15 to 20 minutes or until cheese melts.
HOMEMADE CHICKEN SPAGHETTI
This easy cheesy Chicken Spaghetti casserole combines tender chicken and spaghetti in a homemade cheese sauce!
Provided by Holly Nilsson
Categories Casserole Chicken Main Course Pasta
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Cook spaghetti al dente. Drain well.
- Cook onion, garlic, and bell pepper in butter until tender. Add flour and seasonings. Cook for 1-2 minutes. Stir in broth and cream a little bit at a time until smooth. Cook until thick and bubbly.
- Remove from heat, add parmesan cheese and half the cheddar cheese. Mix until smooth and melted. Season with salt and pepper to taste.
- Combine spaghetti, chicken, cream sauce, and canned tomatoes. Mix well. Spread in a greased 9x13 dish.
- Top with remaining cheddar cheese and bake 25-30 minutes or until hot and bubbly.
Nutrition Facts : Calories 518 kcal, Carbohydrate 38 g, Protein 22 g, Fat 30 g, SaturatedFat 18 g, Cholesterol 95 mg, Sodium 606 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
BAKED CHICKEN SPAGHETTI
Baked Chicken Spaghetti Casserole is an easy family-friendly comfort food recipe. Tasty chicken and pasta casserole baked in a creamy cheddar cheese sauce.
Provided by Sabrina Snyder
Categories Dinner
Time 45m
Number Of Ingredients 7
Steps:
- Cook pasta to al dente, just one minute shy of package instructions. Drain and set aside.
- Preheat oven to 350 degrees. Spray a 13x9 baking dish with cooking spray.
- In a saucepan over medium heat, stir together chicken soup, chicken broth, cream cheese cheddar cheese, and minced garlic, stirring occasionally, until combined.
- Gently toss chicken, cooked pasta and sauce until well combined.
- Pour the chicken spaghetti mixture into the baking dish and spread out evenly.
- Bake for 20 minutes until top is slightly crispy.
Nutrition Facts : Calories 488 kcal, Carbohydrate 50 g, Protein 29 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 80 mg, Sodium 847 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHEESY CHICKEN SPAGHETTI CASSEROLE
Make and share this Cheesy Chicken Spaghetti Casserole recipe from Food.com.
Provided by LizCl
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine cooked spaghetti, mushrooms, chicken, soup, butter, milk, pepper and 1 cup cheese.
- Mix well and put into a 2 quart casserole dish.
- Top with remaining 1/2 cup cheese.
- Bake at 350 degrees for 30 minutes.
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- Preheat the oven to 400°F. In a large pot of boiling salted water, cook the pasta until al dente, then drain.
- While the pasta is cooking, in a large heavy pot, heat the oil over medium high heat until hot. Whisk in the flour and cook, whisking, until the flour is fragrant, about 3 minutes. Whisk in the milk and 1/2 teaspoon each salt and pepper, then bring to a boil, whisking. Boil until the milk is slightly thickened, about 8 minutes. Remove from the heat and whisk in the cheddar and Monterey Jack cheeses until melted, then whisk in the chicken. Season the sauce with salt and pepper to taste.
- Toss the pasta together with the sauce and transfer to a 3-quart baking dish. Sprinkle evenly with the parmesan cheese. Bake the casserole until the filling is bubbling and the cheese is browned on top, 20 to 25 minutes. Serve.
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- Preheat oven to 400°F. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover; reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160°F, about 25 minutes. Remove chicken; let stand until ready to use. (Inner temperature of chicken will rise as it stands.)
- Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high; boil until liquid is reduced to about 2 1⁄2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock; boil until slightly thickened, 2 minutes. Remove from heat; stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta.
- Return Dutch oven to medium-high heat. Add butter, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat; add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4 1⁄2 cups meat.) Add chicken and tomatoes to Dutch oven; toss to coat. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil; bake until cheese is melted, 25 to 30 minutes.
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- Break the spaghetti in half. Cook according to the package directions; drain. In a large saucepan cook bacon, onion, and garlic till bacon is crisp. Blend in flour.
- Add undrained tomatoes, soup, and milk. Cook and stir till thickened and bubbly. Add shredded American cheese; stir until melted. Stir in cooked spaghetti and cubed chicken and thawed peas. Turn into a 2 1/2 quart casserole. Top with Parmesan cheese and bake at 350 degrees for 45 minutes.
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- While spaghetti cooks, make the sauce. In a large mixing bowl stir together soup, sour cream, milk, Ranch dressing mix, dill, chicken, half of the cooked bacon, and 1 cup of cheddar cheese until mixture is well combined and smooth.
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