Mexican Chicken Spaghetti

My kids love spaghetti. Seriously, I have four spaghetti monsters. It’s a great quick, easy meal when we have a busy evening of activities ahead, or when I just don’t feel like spending all day in the kitchen. It’s also perfect for the evenings when my boys have dinner duty. That being said, as I’ve mentioned before, I love finding new ways to re-do our traditional favorites. This¬†spaghetti¬†offered all the ease of a traditional version, but with a nice Mexican feel and a little ‘kick’. Everybody, including my husband (the pickiest of the bunch) came back for seconds. My husband may, or may not, have had three helpings.

Mexican Chicken Spaghetti

4 Sons 'R' Us: Mexican Chicken Spaghetti

  • 8 oz angel hair, or thin spaghetti, pasta
  • 2 cups cooked chicken, chopped
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1, 10 oz, can of diced tomatoes and green chiles, undrained
  • 1 cup sour cream, or greek yogurt
  • 1 cups shredded Mexican blend cheese

Directions

  1. Preheat oven to 350 degrees.
  2. Boil pasta according to package directions. Drain.
  3. In a large bowl mix together the chicken, soups, tomatoes, and sour cream, stirring until evenly combined.
  4. Add in the cooked and drained pasta, stirring until evenly combined.
  5. Transfer to a 9×13 baking dish.
  6. Cover with foil and bake for 30 minutes, or until hot and bubbly.
  7. Sprinkle with cheese and return to the oven, uncovered, until melted.