A new spin on the classic pasta dinner, this Cheesy Mexican Chicken Spaghetti is a creamy pasta casserole with a Tex Mex spin, and a delicious, melty cheddar cheese topping.
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. Also perfect for those times when I just don’t feel like spending all day in the kitchen.
They happen more often than I’d like to admit too.
It’s also perfect for the evenings when my boys have dinner duty.
I’m one of those mean, old school Moms whose kids love to hate her because they have these little old things called chores.
One of which includes cooking dinner once a week. They can hate me now, they’re future wives will thank me.
And I do try to look out for them by providing easy options- like this Cheesy Mexican Chicken Spaghetti.
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.
Thin spaghetti is cooked until al dente, drained, and rinsed under cold water to stop the cooking process.
It’s then tossed in a creamy sauce of cream of soups, sour cream, with a little kick from Rotel tomatoes with green chilies.
Studded with chunks of savory rotisserie it’s sprinkled with a generous helping of shredded cheese, and baked to bubbly perfection- making it an ideal casserole dinner.
Get your family in on the action with this easy recipe for Cheesy Mexican Chicken Spaghetti.
Served with a simple side salad, it’s an easy meal the whole crew can make and enjoy, together.
Other Mexican Themed Dishes You Might Also Enjoy:
- One Pot Mexican Chicken & Rice (Arroz Con Pollo)
- Mexican Chicken Caesar Salad
- Mexican Three Bean Salad
- Mexican Street Fries with Salsa Ketchup
If you’ve tried this CHEESY MEXICAN CHICKEN SPAGHETTI, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cheesy Mexican Chicken Spaghetti
Ingredients
- 8 oz 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 cheddar or Mexican blend, cheese
Instructions
- Preheat oven to 350 degrees.
- Boil pasta according to package directions. Drain.
- In a large bowl mix together the chicken, soups, tomatoes, and sour cream, stirring until evenly combined.
- Add in the cooked and drained pasta, stirring until evenly combined.
- Transfer to a 9x13 baking dish.
- Cover with foil and bake for 30 minutes, or until hot and bubbly.
- Sprinkle with cheese and return to the oven, uncovered, until melted.
Maggie Unzueta says
This looks incredibly delicious. Can I hire you as my personal chef? lol.
Chris says
I made this dish incredibly delicious I will make again…. Thank you so much👍
Louise Keogh says
Can you freeze the left overs
4sonsrus says
I wouldn’t recommend it because the cheesy sauce doesn’t thaw well.
Stacie Branham says
Always a favorite at our house! I have to double it so everyone can have seconds and thirds yay. Delicious
Tina says
Can you make this dish the night before, put in refrigerator, then bake the next day?
Sherrill says
I ran across this recipe on pinterest and it sounded so good so thought I’d give it a try. It’s just me so I halved the recipe but made exactly as written. It was just meh..had no flavor (which was shocking considering the Rotel). I used the Mexican cheese blend, cooked the spaghetti in water with bouillon. Had to salt it to give it a little flavor. I was so disappointed. I won’t make again.
Natascha says
It’s bland. I would add some seasoning like taco seasoning and even some green and red peppers would be nice. It’s a great base to start with though.