10.5 oz condensed cream of bacon soup
7.5 oz Philadelphia Whipped Chive cream cheese
1 tsp salt
1 tsp pepper
1 tbsp garlic powder
1 tbsp onion powder
1 lb spaghetti
2 cups shredded mozzarella cheese
1/2 cup real bacon bits
Topping:
2 cups shredded mozzarella cheese
1/2 cup real bacon bits
1 tbsp chopped chives
Preheat oven to 400F. Dump milk, cream of bacon soup, whipped cream cheese, salt, pepper, garlic powder and onion powder into a large pot on the stove. Stir well and bring to a boil. Once the liquid is boiling, break the spaghetti noodles in half and add them to the pot. Reduce the heat to medium-low and leave the spaghetti to continue cooking for 8 minutes, stirring occasionally. After 8 minutes add the shredded mozzarella and bacon bits to the pan. Stir well and then dump the spaghetti mixture into a greased 9 x 13 inch baking dish. Sprinkled the shredded mozzarella, chopped chives and bacon bits on top of the spaghetti. Place the dish in the oven and bake until the cheese on top is completely melted and just starting to brown around the edges. 14-15 minutes. Remove the dish from the oven and allow the pasta to sit for a few minutes before serving.