Chicken Bacon Spaghetti Deluxe

Preheat oven to 350ºF.

Cook pasta according to package directions and set aside. I like thin spaghetti for this, but you can use whatever variety of pasta your heart desires.

Put a sauté pan on the stove and set to medium heat. Fry bacon and set aside.

Cook chicken strips in the bacon grease. Be sure not to overcook them. Set aside.

Make sure you have the right amount of bacon grease remaining. I like just enough to coat the bottom of the pan. Pour off any extra into a container. (Bacon grease is gold.) Toss chopped onion and pepper into the pan with the bacon grease. Sauté until onions become translucent.

Add Rotel to the pan. Turn heat down slightly so as not to scorch your veggies. Add ranch seasoning and stir well. You can also add in some fresh black pepper, garlic salt, or any other extra seasonings you enjoy.

Chop cooked chicken. (If you prefer larger pieces, cube it. I prefer smaller pieces so I chopped like a crazy person.) Mix chicken into veggies in the pan.

Add soups. Mix well. Crumble bacon and mix in.

Slowly add cubed Velveeta and cream cheese. Mix it in as it melts. Once all of the Velveeta is melted and mixed, add cooked spaghetti. Turn off heat.

Grease a casserole pan (I use a 13×9 Pyrex). Pour spaghetti mixture into greased dish. Sprinkle shredded cheddar on top. Bake for 30 minutes, or until top is golden and bubbly.

Be sure to wear stretchy pants when you sit down to enjoy your chicken spaghetti! Makes for awesome leftovers!