Cheesy Mexican Chicken Spaghetti

Directions

1. Preheat the oven to 175°C (350°F) and grease a 9×13-inch (23×33 cm) casserole dish.
2. Cook the pasta according to package instructions. Drain and set aside.
3. In a large bowl, combine the cooked pasta, shredded chicken, cream of chicken soup, salsa, sour cream, 1 cup of the shredded cheese, and taco seasoning. Mix until well combined.
4. Pour the pasta mixture into the prepared casserole dish, spreading evenly.
5. Sprinkle the remaining ½ cup of cheese evenly over the top.
6. Cover the casserole dish with aluminum foil and bake for 25 minutes, until heated through and the cheese is melted.
7. Remove from the oven and serve warm.

Recipe Details

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6
Difficulty: Easy

Variations & Substitutions

• Use rotisserie chicken for a faster version.
• Substitute cream of mushroom soup for cream of chicken for a different flavor.
• Add diced bell peppers or corn for extra vegetables.
• Sprinkle crushed tortilla chips on top before baking for a crunchy topping.

Serving Suggestions