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Ranch Chicken Spaghetti Bake
Ranch Chicken Spaghetti Bake combines the comfort of pasta with the tangy flavor of ranch seasoning, creating a crowd-pleasing dinner that’s ready in under 45 minutes. This creamy, cheesy casserole brings together tender spaghetti, juicy chicken, and a rich ranch-infused sauce that’ll have everyone asking for seconds.
Why You'll Love This Recipe
- Quick weeknight dinner that’s ready in just 35 minutes from start to finish
- Uses simple pantry staples and rotisserie chicken for maximum convenience
- Kid-friendly flavors that even picky eaters will devour happily
- Makes excellent leftovers that reheat beautifully for lunch the next day
- One-dish meal that combines protein, carbs, and dairy in perfect harmony
Why This Ranch Chicken Spaghetti Bake Works
The magic happens when ranch seasoning meets creamy soup and sour cream. This combination creates a sauce that clings perfectly to every strand of spaghetti. Using rotisserie chicken saves precious time without sacrificing flavor.
The two-cheese topping provides the perfect contrast. Parmesan adds a sharp, nutty flavor while mozzarella creates that irresistible cheese pull. Undercooking the pasta slightly ensures it won’t turn mushy during baking.
What You’ll Need for Ranch Chicken Spaghetti Bake
Ingredients
- 12 ounces uncooked spaghetti
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 1 cup sour cream
- 1 cup low sodium chicken broth
- 1 tablespoon ranch seasoning mix (Hidden Valley recommended)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Pepper to taste
- 2 cups cooked/rotisserie chicken, shredded or chopped
- 1/2 cup freshly grated parmesan
- 2 cups shredded mozzarella
Tools
- Large pot for boiling pasta
- 9×13 inch casserole dish
- Medium mixing bowl
- Colander for draining pasta
- Measuring cups and spoons
- Wooden spoon or spatula
How to Make Ranch Chicken Spaghetti Bake
- Preheat your oven to 375°F and position the rack in the top third of the oven.
- Bring a large pot of salted water to boil. Cook the spaghetti 2 minutes less than the package directions suggest.
- While pasta cooks, mix cream of chicken soup, sour cream, chicken broth, ranch seasoning, onion powder, garlic powder, and pepper in a medium bowl.
- Stir the shredded chicken into the sauce mixture until well combined.
- Drain the spaghetti thoroughly and transfer it to your 9×13 casserole dish.
- Pour the chicken and sauce mixture over the spaghetti. Toss everything together until pasta is evenly coated.
- Spread the mixture in an even layer. Sprinkle parmesan cheese first, then top with mozzarella.
- Bake uncovered for 20 minutes until hot and bubbly. For golden cheese, broil for 2-3 minutes, watching carefully.
Chef's Helpful Tips
- Use low-sodium chicken broth to control the salt level since ranch mix and soup are already salty
- Shred your own cheese for better melting – pre-shredded contains anti-caking agents
- Let the casserole rest for 5 minutes after baking for easier serving and better texture
- Add frozen peas or broccoli to the sauce for extra vegetables without changing cook time
- Substitute Greek yogurt for sour cream to lighten up the dish while maintaining creaminess
Serving and Storage Tips for Ranch Chicken Spaghetti Bake
Serving Tips
Serve this hearty bake with a crisp green salad dressed in Italian vinaigrette to balance the richness. Garlic bread makes an excellent side for soaking up extra sauce. For a complete meal, try pairing with our Ultimate Chicken Casserole favorites.
Individual portions look elegant when garnished with fresh parsley or chives. A sprinkle of red pepper flakes adds a nice kick for spice lovers.
Store leftovers in an airtight container for up to 4 days in the refrigerator. Reheat individual portions in the microwave, adding a splash of milk to restore creaminess. The casserole also freezes well for up to 3 months when wrapped tightly.
Mistakes to Avoid while making Ranch Chicken Spaghetti Bake
Don’t overcook the pasta initially – it continues cooking in the oven. Mushy spaghetti ruins the texture of this dish. Always taste your sauce before baking to adjust seasonings.
Avoid using fat-free dairy products. They’ll break down during baking, creating a watery, separated sauce. Room temperature ingredients blend more smoothly than cold ones straight from the fridge.
Never skip the resting time after baking. Cutting immediately causes the sauce to run everywhere. Those five minutes allow everything to set properly.
You Must Know
- Cream of mushroom soup works as a substitute if you prefer it over chicken soup
- This recipe easily doubles for potlucks – use two 9×13 pans and increase baking time by 5 minutes
- Dark meat chicken stays moister than breast meat during the baking process
- Ranch dressing can replace the dry mix – use 3 tablespoons and reduce sour cream slightly
Suggestions for Ranch Chicken Spaghetti Bake
Transform this recipe by trying different pasta shapes. Penne or rigatoni hold the sauce beautifully. For a lighter version, use whole wheat pasta and turkey instead of chicken. Check out this classic Chicken Spaghetti recipe for inspiration.
Add crumbled bacon for extra flavor, or mix in sun-dried tomatoes for a gourmet touch. Buffalo ranch lovers can add hot sauce to the mix. For meal prep, assemble everything ahead and refrigerate up to 24 hours before baking.
Consider trying variations like Ree Drummond’s famous version or this Chicken-Bacon-Ranch Pasta Bake for more ideas. Our Creamy Garlic Shrimp Pasta offers a seafood alternative.
FAQs:
Yes! Assemble the casserole up to 24 hours in advance. Cover tightly with foil and refrigerate. Add 10 extra minutes to the baking time if cooking from cold.
Cream of mushroom or celery soup work great. You can also make a homemade white sauce with butter, flour, and chicken broth for a from-scratch version.
Don’t overbake it – 20 minutes is usually perfect. Cover with foil if the top browns too quickly. The sauce should be slightly loose before baking as it thickens in the oven.
Absolutely! Cool completely, then wrap tightly in foil and plastic wrap. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating at 350°F until bubbly.
Frozen peas, corn, or mixed vegetables work wonderfully. Add them directly to the sauce mixture. Fresh spinach, mushrooms, or bell peppers should be sautéed first to remove excess moisture.
Conclusion
Ranch Chicken Spaghetti Bake proves that comfort food doesn’t need to be complicated. With minimal prep and maximum flavor, this recipe deserves a spot in your regular dinner rotation. The combination of creamy ranch sauce, tender chicken, and melted cheese creates a meal that satisfies every time.
Whether you’re feeding a hungry family or bringing a dish to share, this casserole delivers on all fronts. Try it tonight and discover why this simple bake has become a household favorite. Don’t forget to explore our Keto Cloud Cake Recipe for a low-carb dessert option!
More Easy Lunch Recipes:
- Ultimate Honey Garlic Salmon with Fresh Zesty Cilantro Lime
- Deliciously Creamy Keto Tuscan Chicken: Low Carb Feast!
- Easy Barbecue Shrimp Recipe: Your Ultimate Grilling Guide
- Robust Fiery Ethiopian Doro Wat Chicken Stew Feast Today
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📖 Recipe Card
Easy Ranch Chicken Spaghetti Bake
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
This creamy Ranch Chicken Spaghetti Bake combines tender pasta, juicy chicken, and tangy ranch seasoning in a cheesy casserole. Ready in just 35 minutes, it’s the perfect weeknight comfort food.
Ingredients
- 12 ounces uncooked spaghetti
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 1 cup sour cream
- 1 cup low sodium chicken broth
- 1 tablespoon ranch seasoning mix (Hidden Valley recommended)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Pepper to taste
- 2 cups cooked/rotisserie chicken, shredded or chopped
- 1/2 cup freshly grated parmesan
- 2 cups shredded mozzarella
Instructions
- Preheat your oven to 375°F and position the rack in the top third of the oven.
- Bring a large pot of salted water to boil. Cook the spaghetti 2 minutes less than the package directions suggest.
- While pasta cooks, mix cream of chicken soup, sour cream, chicken broth, ranch seasoning, onion powder, garlic powder, and pepper in a medium bowl.
- Stir the shredded chicken into the sauce mixture until well combined.
- Drain the spaghetti thoroughly and transfer it to your 9×13 casserole dish.
- Pour the chicken and sauce mixture over the spaghetti. Toss everything together until pasta is evenly coated.
- Spread the mixture in an even layer. Sprinkle parmesan cheese first, then top with mozzarella.
- Bake uncovered for 20 minutes until hot and bubbly. For golden cheese, broil for 2-3 minutes, watching carefully.
Notes
- Use low-sodium chicken broth to control the salt level since ranch mix and soup are already salty
- Shred your own cheese for better melting – pre-shredded contains anti-caking agents
- Let the casserole rest for 5 minutes after baking for easier serving and better texture
- Add frozen peas or broccoli to the sauce for extra vegetables without changing cook time
- Substitute Greek yogurt for sour cream to lighten up the dish while maintaining creaminess
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 425
- Sugar: 4g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg
Keywords: chicken spaghetti casserole, ranch pasta bake, easy chicken dinner, creamy pasta casserole, rotisserie chicken recipe, cheesy spaghetti bake, weeknight dinner ideas
