Ranch Chicken Spaghetti Bake with Tomatoes and Cheddar
Cooked chicken and spaghetti baked in a ranch cream sauce with tomatoes, cheddar, and green onions.
Ingredients
Pasta and Chicken base
- 8 oz spaghetti any pasta can be used
- 2 cups cooked chicken shredded
Creamy Sauce
- 1 cup ranch dressing prepared
- 1 cup condensed cream of chicken soup
- 1/2 cup milk
- 1/2 cup diced tomatoes canned or fresh can be used
- 1/4 cup green onions chopped
Toppings
- 1 cup cheddar cheese shredded
Seasoning
- Salt and pepper to taste
- cooking spray or oil as needed; For greasing the baking dish
Instructions
Instructions
- Preheat the oven to 350°F and lightly grease a baking dish. Boil spaghetti according to the package until just al dente, then drain.
- Combine chicken, prepared ranch dressing, condensed cream of chicken soup, milk, and tomatoes in a bowl. Season lightly, toss in the spaghetti, and spread evenly in the dish.
- Scatter the cup of cheddar and ¼ cup green onions over the top. Bake at 350°F for about 25–30 minutes until the cheese melts and the casserole center reaches 165°F; cover loosely if the top browns first.
- Divide into six portions and serve hot, lifting pasta, chicken, and topping together.
Notes
- Refrigerate promptly at 40°F or below; use within 3–4 days of the chicken’s original cooking date.
- Reheat portions to 165°F throughout, adding a splash of water if the pasta has absorbed the sauce.