Description

This Ranch Chicken Spaghetti Bake is the ultimate comfort food—creamy, cheesy noodles tossed with ranch-seasoned tender chicken and baked to bubbly, golden perfection. Effortless to prepare, this family-friendly casserole is perfect for busy weeknights or cozy Sunday dinners, delivering classic ranch flavor in every bite.

Ingredients

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For the Chicken

2 cups cooked chicken, shredded or cubed (rotisserie or leftover chicken works well)

For the Spaghetti

8 ounces (about 225g) spaghetti noodles

For the Sauce

1 (10.5-ounce) can condensed cream of chicken soup
1 cup sour cream
1 cup milk
1 (1-ounce) packet ranch seasoning mix (or 3 tablespoons homemade ranch seasoning)
1/2 teaspoon black pepper

For the Cheese

1 1/2 cups shredded cheddar cheese, divided
1/2 cup shredded mozzarella cheese

For the Topping (optional)

1/2 cup crushed buttery crackers or panko breadcrumbs
2 tablespoons melted butter

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Instructions

Prep the Oven and Pasta: Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the spaghetti noodles according to package instructions until al dente. Drain, then set aside.
Mix the Sauce: In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, ranch seasoning mix, and black pepper until smooth and well combined.
Combine Ingredients: Add the cooked and drained spaghetti, shredded chicken, 1 cup cheddar cheese, and mozzarella cheese to the sauce mixture. Stir until everything is evenly coated and incorporated.
Assemble the Casserole: Pour the spaghetti mixture into a lightly greased 9×13-inch baking dish. Sprinkle the remaining 1/2 cup cheddar cheese over the top evenly.
Add Crunchy Topping (optional): In a small bowl, mix the crushed crackers or panko with the melted butter, then sprinkle this mixture over the casserole for an extra golden-crispy finish.
Bake: Bake, uncovered, for 25–30 minutes or until the casserole is hot and bubbly, and the cheese (and topping, if used) is golden brown.
Serve: Let the casserole cool for a few minutes before slicing. Serve warm, garnished with chopped parsley if desired.

Notes

You can use rotisserie chicken or any cooked leftover chicken for convenience.
Swap spaghetti for any other pasta shape you love, like penne or rotini.
Add cooked vegetables (like broccoli or peas) to bulk up the casserole.
Leftovers keep well in the fridge for up to 3 days and reheat beautifully.
Want it spicier? Add a pinch of cayenne or a handful of diced jalapeños before baking.

Nutrition

Serving Size: 1/6 of casserole
Calories: 490
Sugar: 3g
Sodium: 1030mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 27g
Cholesterol: 85mg