By Branden Webb
Cook the pasta according to the package instructions. Drain and set aside.
In a large skillet over medium heat, add the vegetable oil and cream of chicken soup. Stir and cook until the mixture is smooth and heated through.
Add the ranch dressing, salt, and black pepper to the skillet. Mix thoroughly to combine.
Stir in the rotel, canned tomatoes, and canned corn. Cook for another 5 minutes, stirring occasionally.
Add the cooked pasta to the skillet and gently toss to coat the pasta evenly with the sauce.
Sprinkle the bread crumbs over the top of the pasta and cover with a lid. Allow to cook for an additional 5 minutes to let the flavors meld and the breadcrumbs to slightly brown.
Serve hot, optionally garnished with fresh herbs or additional ranch dressing if desired.
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By Branden Webb
This recipe is ready in 30 minutes and features cream of chicken soup, bread crumbs, vegetable oil and other delicious ingredients. Contains 520 calories total.
Cook the pasta according to the package instructions. Drain and set aside.
In a large skillet over medium heat, add the vegetable oil and cream of chicken soup. Stir and cook until the mixture is smooth and heated through.
Add the ranch dressing, salt, and black pepper to the skillet. Mix thoroughly to combine.
Stir in the rotel, canned tomatoes, and canned corn. Cook for another 5 minutes, stirring occasionally.
Add the cooked pasta to the skillet and gently toss to coat the pasta evenly with the sauce.
Sprinkle the bread crumbs over the top of the pasta and cover with a lid. Allow to cook for an additional 5 minutes to let the flavors meld and the breadcrumbs to slightly brown.
Serve hot, optionally garnished with fresh herbs or additional ranch dressing if desired.
Calories per Serving: 520
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