Ranch Chicken Spaghetti Bake (Print Format)
Tender chicken, ranch-flavored sauce, and cheesy pasta combine in a cozy, satisfying oven-baked dish.
# Ingredients:
01 -
12 ounces uncooked spaghetti
02 -
2 cans (10.5 ounce each) 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
09 -
2 cups cooked or rotisserie chicken, shredded or chopped
10 -
1/2 cup freshly grated parmesan cheese
11 -
2 cups shredded mozzarella cheese
# Steps:
01 -
Preheat the oven to 375°F and move the rack to the top third of the oven.
02 -
Boil a large pot of water and cook the spaghetti 2 minutes less than package directions indicate.
03 -
In a medium prep bowl, combine the condensed chicken soup, sour cream, chicken broth, ranch seasoning mix, onion powder, garlic powder, and pepper. Stir until well mixed, then fold in the shredded chicken.
04 -
Drain the spaghetti and transfer it to a 9x13-inch casserole dish. Pour the prepared sauce over the spaghetti and toss until evenly combined. Spread the mixture in an even layer.
05 -
Top the spaghetti mixture with an even layer of grated parmesan and mozzarella cheese.
06 -
Bake the casserole, uncovered, in the preheated oven for 20 minutes, or until hot and bubbly. Optionally, broil for a few minutes to brown the cheese lightly, but watch carefully to avoid burning.
# Tips:
01 -
If you're sensitive to salt, use low sodium versions of canned soup and chicken broth, or make homemade ranch seasoning to control the salt content.
02 -
12 ounces of spaghetti equals 3/4 of a 16-ounce package. Use the entire package if you prefer less sauce.