16 oz gluten-free spaghetti

3 cups cooked, chopped chicken

2 cups chicken broth

8 oz cream cheese

1/3 - 1/2 cup Frank’s hot sauce (more or less to taste)

1/2 cup cheddar cheese

1 cup Ranch dressing

green onions

cheddar cheese

Cook spaghetti according to package directions, drain.

In a large sauce pan, combine chicken broth, cream cheese, hot sauce, cheddar cheese and Ranch. Stir until cream cheese is melted and sauce is warm. Add chicken and toss with spaghetti.

Serve with green onions and more cheddar cheese, if desired.