Ingredients
Method
- Preheat your oven to 350°F and lightly coat a 9x13-inch baking dish with nonstick cooking spray.
- Cook the spaghetti in a large pot of well-salted boiling water until al dente, according to the package directions. Drain and set aside.
- In a large pot or Dutch oven, combine the undrained diced tomatoes and green chiles, cream of chicken soup, evaporated milk, and cream cheese. Warm over low heat, stirring often, until the cream cheese melts and the sauce is smooth.
- Stir in the dry ranch dressing mix, shredded chicken, and cooked spaghetti until everything is well coated. Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the shredded Cheddar cheese over the top. Bake uncovered for 20 to 30 minutes, until the casserole is hot and bubbly throughout.
- If you want a golden, toasted cheese top, switch the oven to broil for the last 3 to 4 minutes and watch closely until browned.
Nutrition
Notes
Swap in Monterey Jack or Pepper Jack for half the Cheddar to add extra melt and a little heat. Use a rotisserie chicken to save time. You can assemble this casserole up to 24 hours ahead; cover and refrigerate until baking. Add about 10 extra minutes to the bake time if starting cold. For a quick stovetop version, skip the baking dish and simmer everything in a Dutch oven over low heat until hot and bubbly. Refrigerate leftovers in an airtight container for 3 to 4 days, or freeze for up to 3 months; thaw overnight before reheating. Drain the spaghetti well so the casserole stays creamy instead of watery. Serve with a simple green salad, roasted asparagus, or steamed broccoli to balance the richness.