Description
A comforting casserole combining creamy sauce, tender chicken, and vibrant tomatoes, perfect for busy weeknights.
Ingredients
- 3 cups boneless skinless chicken breasts (cooked and diced)
- 16 ounces spaghetti noodles (broken into 3 pieces)
- 21 ounces cream of chicken soup (two 10.5-ounce cans)
- 10 ounces can of Rotel tomatoes (undrained)
- 6 ounces cream cheese
- 3 cups cheddar cheese (shredded)
- 10 ounces evaporated milk
- 1 tablespoon ranch dressing (dry mix)
Instructions
- Preheat your oven to 350°F and prepare a 9×13-inch casserole dish with nonstick cooking spray.
- Cook the spaghetti noodles in well-salted water according to package directions, then drain and set aside.
- In a large pot, combine the undrained Rotel tomatoes, cream of chicken soup, evaporated milk, and cream cheese. Heat over low, stirring constantly, until the cheese has melted and the mixture is smooth.
- Add the powdered ranch dressing to the pot along with your diced chicken and cooked pasta. Mix everything well to ensure the noodles and chicken are evenly coated with the sauce.
- Pour the mixture into the prepared casserole dish and top it off with shredded cheddar cheese.
- Bake uncovered for 20 to 30 minutes until heated through and bubbling. For a golden-brown top, broil under high heat for 3-4 minutes.
Notes
For added flavor, you can mix in other vegetables such as bell peppers or mushrooms.
