Cheesy Ranch Chicken Spaghetti (Print Version)
# Ingredients:
→ Chicken & Pasta
01 -
3/4 of a standard package (12 oz) of spaghetti
02 -
2 cups of rotisserie chicken, shredded
→ Rich Sauce Base
03 -
Two 10.5 oz cans of cream of chicken soup
04 -
1 cup chicken stock, low-sodium
05 -
1 cup sour cream
→ Spices
06 -
1/2 tsp garlic powder
07 -
Fresh ground black pepper, as much as you like
08 -
1/2 tsp onion powder
09 -
1 tbsp ranch seasoning (Hidden Valley works!)
→ Cheesy Topping
10 -
1/2 cup parmesan, freshly grated
11 -
2 cups mozzarella, shredded
# Instructions:
01 -
Set the oven to 375°F and move your rack towards the upper section. This will help the cheese turn golden and yummy.
02 -
Cook the spaghetti until it's just shy of done—2 minutes less than the packet suggests. It'll finish cooking in the oven.
03 -
In a mixing bowl, combine the chicken soup, sour cream, broth, ranch mix, garlic powder, onion powder, and pepper. Stir in the shredded chicken to coat it well.
04 -
After draining, evenly spread the pasta in a large 9x13 baking dish. Add the creamy chicken combo on top and mix until every noodle is smothered.
05 -
Scatter the mozzarella and parmesan on top, then bake uncovered for about 20 minutes until it's bubbling. For a golden top, broil for 1-2 minutes, but keep an eye on it.
# Notes:
01 -
Go with 12 oz of pasta for a creamy result. Want a drier dish? Use the whole 16 oz package instead.
02 -
Taste the mixture before adding salt since the soup, stock, cheese, and ranch mix already have salt.
03 -
Cut back on sodium by using low-sodium broth and soup or by whipping up your own ranch seasoning.