This is one of our all time faves in our house. I never need to worry about leftovers

The combination of chicken, bacon, and ranch is such a popular one that it can be found in some form on most restaurant menus. And it's not hard to understand why. Tender chicken paired with the smoky flavor of bacon is close to perfection, until ranch dressing steps in and really takes the flavor to the next level. And when you use the recipe that follows, you can have all of them, and a little pasta too!

The dish couldn't be easier to bring together, particularly if you have some leftover chicken you want to use up. Then it's really just a matter of adding the dressing and some cheese, and your casserole will be ready to deliver some serious goodness. It's a good thing this recipe makes a big batch. People are definitely going to be coming back for seconds!

6 slices thick-cut bacon
2 cups dried spaghetti, broken in half
2 cups chicken, cooked and cubed or shredded
1 cup heavy cream
1/2 cup ranch dressing
1/4 cup light cream cheese, softened
1/2 cup mozzarella cheese, shredded
3 tablespoons parsley, chopped finely

1. Preheat oven to 350 degrees Fahrenheit and grease a 9" x 13" casserole dish.

2. Place bacon pieces in a cold frying pan and set over medium heat. Cook for about 8 minutes until bacon is crisp. Transfer to a plate lined with a paper towel.

3. Cook spaghetti according to the package directions. When done, drain and set aside.

4. Add the chicken, cream cheese, heavy cream, ranch dressing, and half of the mozzarella cheese to the pasta. Stir to melt the cheese and bring everything together. Pour mixture into the prepared casserole dish.

5. Top casserole with remaining mozzarella cheese and bacon bits.

6. Place in the oven and bake for 25 minutes, until casserole is bubbling and hot throughout.

Sprinkle with parsley just before serving.