Cheesy Ranch Chicken (Print Version)
# Ingredients:
→ Pasta & Chicken
01 -
2 cups of rotisserie chicken, shredded
02 -
12 oz spaghetti (around 3/4 of a standard box)
→ Creamy Sauce Base
03 -
10.5 oz cans (2) of condensed cream of chicken soup
04 -
1 cup chicken broth, low-sodium
05 -
1 cup of sour cream
→ Seasonings
06 -
1/2 tsp garlic powder
07 -
Freshly ground black pepper, as much as you like
08 -
1/2 tsp onion powder
09 -
1 tbsp of ranch seasoning mix (Hidden Valley is a good option)
→ Cheese Topping
10 -
Freshly grated parmesan cheese, 1/2 cup
11 -
2 cups of mozzarella, shredded
# Instructions:
01 -
Turn your oven on to 375°F. Set your rack somewhere in the top third to make sure that cheese gets perfectly browned.
02 -
Cook spaghetti in boiling water, but stop 2 minutes before it's fully done based on the package. The oven will take care of the rest, so leave it slightly undercooked now.
03 -
In a mixing bowl, combine the canned soup, sour cream, chicken broth, ranch seasoning, and spices. Gently stir in the shredded chicken until it’s all mixed together.
04 -
Drain the pasta and spread it evenly in a 9x13 dish. Pour your chicken sauce mixture all over the top, and stir gently to coat every noodle.
05 -
Top it with the parmesan and mozzarella cheeses. Bake it until it's bubbly and hot—this will take 20 minutes. If you want that golden cheesy look, broil it for a minute or two at the very end, but don't let it burn!
# Notes:
01 -
Stick to 12 oz of spaghetti for a rich and saucy base. Want less sauce? Go with the entire 16 oz package.
02 -
There's already plenty of salt in the soup, cheese, ranch mix, and broth. Taste before adding any extra salt.
03 -
To cut sodium even more, pick low-sodium broth and soup, or whip up your own homemade ranch seasoning.