Sunday Supper {Salad with Buttermilk Ranch Dressing & Chicken Spaghetti}

I’ve had these two recipes dogeared in my Magnolia Table cookbook for ages. When I was making our grocery list and menu plan for the week I felt inspired to try something new and hearty. Both of these were huge hits, particularly the chicken spaghetti. It was tasty and serves a crowd, which I always welcome around here. I’ve enjoyed the homemade salad dressing all week on my lunches!

Chicken Spaghetti

Adapted from: Magnolia Table


  • Vegetable oil spray
  • Kosher salt
  • 1 pound spaghetti
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 cup diced (1/4-inch) white onion
  • 1 tablespoon minced garlic
  • 1 red bell pepper, finely chopped
  • 1 yellow bell pepper, finely chopped
  • 1 cup trimmed and sliced (1/2-inch) baby bella mushrooms (from 3 ounces untrimmed)
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup store-bought chicken broth or Homemade Chicken Broth
  • one 8-ounce block cream cheese, cut into pieces
  • 2 cups grated white Cheddar cheese (about 4 ounces)
  • 2 ounces processed cheese, such as Velveta, cut into 1-inch pieces
  • 1 teaspoon freshly ground black pepper
  • 2 cups shredded meat from store-bought rotisserie chicken or poached Chicken Breast
  • 2 tablespoons minced fresh parsley, for garnish
  1. Preheat the oven to 350F. Spray a 9 x 13-inch baking pan with vegetable oil.
  2. In a deep Skillet, melt the butter over a medium heat. Add the onion, garlic, and bell peppers and sauté until tender, about 6 minutes. Add the mushrooms and cook for 2 minutes. 
  3. Meanwhile, bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente according to the package directions. Drain Thoroughly.
  4. Stir in the cream, milk, broth, cream cheese, 1 cup of the cheddar, the Velveeta, 1 teaspoon salt, and the pepper. Cook, stirring often, until the cheese is melted and the sauce is creamy. Add the chicken and spaghetti and toss to coat. 
  5. Transfer to the prepared baking pan. (If desired, use tongs to transfer the spaghetti and swirl each new addition to make little nests, as shown). Top with the remaining 1 cup Cheddar.
  6. Spray one side of a large piece of foil with oil and cover the dish tightly with it. Bake for 20 minutes. Remove the foil and bake until lightly browned, 5 to 10 minutes. (Or, if desired, place under a broiler set to high for 5 to 8 minutes to brown; watch so that is doesn’t burn).
  7. Sprinkle with the parsley and serve.
  8. Store leftovers in a covered container in the refrigerator for up to 3 days.

Makes 6 to 8 servings

Romaine Salad with Buttermilk Ranch Dressing & Skillet Croutons

Source: Magnolia Table

Skillet Croutons

  • 1 1/2 tablespoons salted butter
  • 1 tablespoon extra virgin olive oil
  • 1/4 loaf day-old crusty bread (about 4 ounces), cut into 3/4-inch cubes (about 2 1/2 cups)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried herbs, such as herbes de Provence
  • 1/4 teaspoon kosher salt

Romaine Salad

  • 2 romaine hearts, washed and dried
  • 1 pint grape, cherry, or other small tomatoes
  • 1/2 English cucumber, thinly sliced
  • 3 or 4 radishes, shaved or thinly sliced
  • 1/4 cup to 1/2 cup Buttermilk Ranch Dressing (recipe below)
  • Kosher salt and freshly ground black pepper
  • Crumbled bacon (optional)

Buttermilk Ranch Dressing: (I halved this recipe)

  • 1 cup buttermilk
  • 1 cup mayonnaise
  • 3/4 cup sour cream
  • Juice of 1/2 to 1 lemon, or as needed
  • 4 garlic cloves, minced
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon minced fresh dill
  • 1/2 teaspoon minced chives
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


  1. To make the skillet croutons: Line a plate with paper towels and set aside.
  2. In a large skillet, heat the butter and oil over medium-low heat. When the butter has melted, add the bread cubes and the garlic powder, dried herbs, and salt. Toss to evenly coat the bread in butter, oil, and seasonings. Cook, stirring constantly, until evenly browned, 3 to 4 minutes. Transfer to the paper towels.
  3. To make the romaine salad: Tear or cut the romaine into bite-size pieces and place them in a large bowl. Add the tomatoes, cucumber, radishes, and as many croutons as desired and toss to evenly distribute the ingredients. (Store leftover croutons in an airtight container at room temperature for up to 1 week.)
  4. Pour over about 1/4 cup dressing, season with salt and pepper, and toss to coat. Taste and add more dressing or seasoning if desired.
  5. Scatter crumbled bacon (if using) on top and serve.
  6. Buttermilk Ranch Dressing: In a medium bowl, combine the ingredients and whisk until smooth. Taste and add more lemon juice if needed. Transfer to a covered container and store in the refrigerator for up to 1 week.

We will absolutely be enjoying both of these again!

All Recipes | Sunday Supper | School Night Supper
Happy Hour | Appetizers | Sweets & Treats
Instant Pot | Crock Pot | Grill | Sunday Brunch
Menu Plans

Dixie Delights
join me as I travel, decorate, create & celebrate
Instagram | Pinterest

Dixie Travels
perfectly planned trips & our travel adventures
Book Now | Learn More
Instagram | Facebook | Pinterest


Leave a Reply

Your email address will not be published. Required fields are marked *