Ranch Chicken Spaghetti

• 份量: 6 servings
• 准备时间: 5 minutes
• 总时间: 40 minutes

配料

12 ounces uncooked spaghetti

2 (10.5 ounce) cans condensed cream of chicken soup (see note)

1 cup sour cream

1 cup low sodium chicken broth

1 tablespoon ranch seasoning mix (I use Hidden Valley)

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Pepper (to taste)

2 cups cooked/rotisserie chicken (shredded/chopped)

1/2 cup freshly grated parmesan

2 cups shredded mozzarella

步骤

Preheat the oven to 375F and move the rack to the top third of the oven.

Boil a large pot of water and cook the pasta 2 minutes less than package directions indicate.

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.

Drain the spaghetti and add it to a 9x13 casserole dish.

Pour the bowl contents over the spaghetti and toss. Spread it in an even layer, and then top with the parmesan and mozzarella.

Bake, uncovered, for 20 minutes or until it's hot and bubbly. You can broil for a few minutes to brown the cheese if desired (watch it so it doesn't burn!).

营养

• 卡路里: 613 kcal
• 总脂肪: 28 g
• 饱和脂肪: 13 g
• 不饱和脂肪: 11 g
• 胆固醇: 101 mg
• 钠: 1314 mg
• 总碳水化合物: 54 g
• 膳食纤维: 2 g
• 总糖: 4 g
• 蛋白质: 34 g