Kitchen notes · a little help before you start
Ranch Chicken Spaghetti
Ranch Chicken Spaghetti is made with uncooked spaghetti, condensed cream of chicken soup, and low sodium chicken broth.
- Prep
- 5 min
- Cook
- 35 min
- Total
- 40 min
- Original yield
- Serves 6
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Check the package directions
Use the package directions where the method calls for them.
2. Preheat as directed
Have the oven at the specified temperature for its cooking step.
3. Prepare the first additions
Set out the ingredients needed for the first cooking step.
Get to know the ingredients
uncooked spaghetti
In the method: Drain the spaghetti and add it to a 9x13 casserole dish.
condensed cream of chicken soup (see note)
In the method: Meanwhile, combine the chicken soup, sour cream, chicken broth, ranch seasoning, onion powder, garlic powder, and pepper in a medium prep bowl, and then stir in the chicken.
sour cream
In the method: Meanwhile, combine the chicken soup, sour cream, chicken broth, ranch seasoning, onion powder, garlic powder, and pepper in a medium prep bowl, and then stir in the chicken.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 12 ounces uncooked spaghettiIngredient note
Source: 2 (10.5 ounce) cans condensed cream of chicken soup (see note)Ingredient note
Source: 1 cup sour creamIngredient note
Source: 1 cup low sodium chicken brothIngredient note
Source: 1 tablespoon ranch seasoning mix (I use Hidden Valley)Ingredient note
Source: 1/2 teaspoon onion powderIngredient note
Source: 1/2 teaspoon garlic powderIngredient note
Source seasoning: Pepper (to taste)Ingredient note
Source: 2 cups cooked/rotisserie chicken (shredded/chopped)Ingredient note
Source: 1/2 cup freshly grated parmesanIngredient note
Source: 2 cups shredded mozzarella
How to make it
0 of 6 steps completeMake room for Ranch Chicken Spaghetti
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
You can broil for a few minutes to brown the cheese if desired (watch it so it doesn't burn!).
A little more help as you go
Watch the broiling step
Follow the broiling stage and its stated finish check.
Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
A few questions you might have
What should I prepare first?
Set out the oven and pot. Start with this step: Preheat the oven to 375F and move the rack to the top third of the oven.
Which preparation step should I plan for?
Use the package directions where the method calls for them.
What check should I look for as it cooks?
Bake, uncovered, for 20 minutes or until it's hot and bubbly.
Is there another preparation step to plan for?
Follow the broiling stage and its stated finish check.
Additional recipe notes
Condensed soups, chicken broth, ranch seasoning, and parmesan cheese can all be quite salty, so I recommend waiting until you taste it to add any extra salt. If you’re sensitive to salt, definitely use low sodium versions of the canned soup and chicken broth, and you may want to make a homemade ranch seasoning where you can control the salt. 12 ounces of spaghetti is 3/4 of a 16 oz (1 pound) package. There’s a lot of sauce in this recipe, so use the full package if you’re not a big fan of that much richness.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: saltandlavender.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
