Name: Mexican Chicken Spaghetti
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 8 oz spaghetti; 2 cups shredded cooked chicken; 1 can (10.5 oz) cream of chicken soup; 1 can (10 oz) diced tomatoes with green chilies, drained; 1 cup sour cream; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; Chopped fresh cilantro, for garnish

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the shredded chicken, cream of chicken soup, diced tomatoes with green chilies, sour cream, cheddar cheese, Monterey Jack cheese, chili powder, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are fully combined.
Add the cooked spaghetti to the chicken mixture and toss until the spaghetti is well coated with the sauce.
Transfer the spaghetti mixture to the prepared baking dish, spreading it out in an even layer.
Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, until the mixture is hot and bubbly.
Remove the foil and continue baking for an additional 10-15 minutes until the top is golden and slightly crispy.
Once done, remove the dish from the oven and let it rest for a few minutes before serving.
Garnish with chopped fresh cilantro for a burst of freshness and color.

Ingredients

Instructions

Nutrition Facts