1 Ib spaghetti cooked drained 2 cans cream of chicken soup 16 oz velveta cheese cubed Ranch seasoning packet 1 c chicken broth 3/4 c milk 3 cups cooked chopped chicken 8 slices bacon cooked chopped 11/2 cups shredded cheddar cheese Add the spaghetti, soup, velveta, ranch broth, and milk to a large mixing bowl. Lightly toss to combine. Add the chicken and toss again. Transfer to a 9x 13 prepared baking dish and spread out evenly. Top with cheese then bacon. Bake at 375 for 39-35 minutes until bubbling
Was going to make 9 servings but I overestimated the size of my instant pot. Will adhere to the recipe without adjusting serving size. Might need to add some more starch as stew was fairly thin. Should see about making everything softer. Maybe longer in the instant pot or normal heat over low?
