Cheesy Mexican Chicken Spaghetti
Cheesy Mexican Chicken Spaghetti is a creamy pasta casserole with a Tex Mex spin. Pasta gets tossed with tender chicken, diced tomatoes, chiles, and creamy sauce before being baked to melty cheesy perfection for a dinner everyone will love.
Servings: 6
Calories: 424kcal
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.8 oz thin spaghetti
- In a large bowl mix together the chicken, soups, tomatoes, and sour cream, stirring until evenly combined.2 cups cooked chicken, 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 10 oz can of diced tomatoes and green chiles, 1 cup sour cream
- 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.1 cups shredded cheddar
Notes
- Want it spicier? Add a can of diced jalapenos.
- You could add even more cheese, stirring in a half a cup or so to the mixture before baking and then topping it with cheese as directed towards the end of the cook time.
- Don't have chicken to use up? Skip the chicken and add drained canned black beans instead.
Nutrition
Calories: 424kcal | Carbohydrates: 36g | Protein: 24g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 80mg | Sodium: 527mg | Potassium: 376mg | Fiber: 2g | Sugar: 4g | Vitamin A: 598IU | Vitamin C: 5mg | Calcium: 208mg | Iron: 2mg