This Cheesy Mexican chicken spaghetti is a new take on classic pasta dishes. It’s a creamy pasta dish with a Tex Mex twist and a melty cheddar cheese topping.
This is a quick and easy recipe that’s great for busy nights. It’s also great for times when I don’t want to spend all day in the kitchen.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
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 9×13 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.