Ranch Chicken Spaghetti (Print Version)
# Ingredients:
→ Pasta
01 -
12 ounces uncooked spaghetti
→ Creamy Sauce
02 -
2 (10.5 ounce) cans condensed cream of chicken soup
03 -
1 cup sour cream
04 -
1 cup low sodium chicken broth
05 -
1 tablespoon ranch seasoning mix
06 -
1/2 teaspoon onion powder
07 -
1/2 teaspoon garlic powder
08 -
Pepper to taste
→ Protein & Cheese
09 -
2 cups cooked/rotisserie chicken, shredded/chopped
10 -
1/2 cup freshly grated Parmesan
11 -
2 cups shredded mozzarella
# Instructions:
01 -
Preheat oven to 375°F and move the rack to the top third of the oven. Boil a large pot of water and cook pasta 2 minutes less than package directions indicate.
02 -
Meanwhile, combine cream of chicken soup, sour cream, chicken broth, ranch seasoning, onion powder, garlic powder, and pepper in a medium bowl. Stir in the chicken.
03 -
Drain the spaghetti and add it to a 9x13 casserole dish. Pour the sauce mixture over the spaghetti and toss to combine.
04 -
Spread mixture in an even layer, then top with Parmesan and mozzarella. Bake uncovered for 20 minutes or until hot and bubbly.
05 -
You can broil for a few minutes to brown the cheese if desired - watch carefully so it doesn't burn!
# Notes:
01 -
This creamy and cheesy pasta bake is made with no fancy ingredients and uses zesty ranch seasoning as a great shortcut.
02 -
Wait to add extra salt until you taste it, as condensed soups, broth, ranch seasoning, and Parmesan can all be quite salty.
03 -
12 ounces of spaghetti is 3/4 of a standard 16 oz package. Use the full package if you prefer less rich sauce.
04 -
If you're sensitive to salt, use low sodium versions of canned soup and broth, or make homemade ranch seasoning.