Mexican Chicken Spaghetti
A flavorful and comforting dish combining tender chicken, spaghetti, and a zesty Mexican-inspired sauce, baked to cheesy perfection.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pound cooked chicken shredded
- 16 ounce spaghetti cooked according to package directions
- 1 can diced tomatoes 14.5 ounce, undrained
- 1 can Rotel tomatoes and green chilies 10 ounce, undrained
- 1 can cream of chicken soup 10.5 ounce
- 1 can evaporated milk 12 ounce
- 2 cup shredded cheddar cheese
- 0.5 teaspoon chili powder
- 0.5 teaspoon cumin
- 0.25 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine the cooked shredded chicken, cooked spaghetti, diced tomatoes (undrained), Rotel tomatoes and green chilies (undrained), cream of chicken soup, evaporated milk, chili powder, cumin, garlic powder, salt, and pepper. Stir well to combine all ingredients.
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
Notes
This Mexican Chicken Spaghetti is a great weeknight meal that's both easy to make and delicious. You can adjust the spice level by using mild or hot Rotel. Serve with a side of sour cream or pico de gallo for extra flavor.