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Mexican Chicken Spaghetti

posted by Julie Evink on July 26, 2012

Mexican Chicken Spaghetti - Spice up your dinner time with this! via www.julieseatsandtreats.com

Wowzers! If you are looking for a recipe with a little bit of kick this definitely has it in loads!

This is the second time I’ve made this recipe actually. The first time I completely forgot to get a picture of it so I just couldn’t post it without a picture now could I? That was ok because I got to make it again and enjoy another meal of it.

This is not for the faint of heart or for faint taste buds, but it’s a little bit of a twist on your usually same old casseroles that’s for sure! Plus I made it after work and it was easy and fast, which is what I look for these days that’s for sure! Trying to work, keep a halfway decently clean house, make supper, do laundry, take care of a baby sure keeps me busy. Kudos to all you moms out there. I now fully understand why you are stressed most of the time!!

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Mexican Chicken Spaghetti

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 6

Mexican Chicken Spaghetti

Ingredients

  • 8 oz angel hair pasta
  • 2 c. cooked chicken, chopped
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 (10 oz) can of Rotel diced tomatoes and green chiles, undrained
  • 1 c. sour cream
  • 1 c. Shredded Mexican Cheese

Instructions

  1. Preheat over to 350 degrees
  2. Boil pasta according to package directions and drain.
  3. Mix all other ingredients, except cheese, add to cooked pasta. Put in a 9×13 baking dish. Cover with foil and bake for 30 minutes or until hot and bubbly. Sprinkle with cheese and return to oven until melted.
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    Comments

  • The Better Baker


    MMM that looks sooo good! I would definitely fill my plate with this cheesey dish. Thanks so much for sharing at Weekend Potluck.

  • Christy Bergeron


    I made this for my family last night, and it was a big hit!!! I did use 12 oz. of pasta instead of your recommended 8 oz., and it was still moist. Keep the great recipes coming! Christy

  • Anonymous


    This is baking in my oven as I type. It would also be delicious with black beans and corn added along with the chicken or on their own (substituting the cream of chicken soup for another type), for a vegetarian option. I did sprinkle some crushed tortilla chips on the top to add a bit of a crunch. It smells divine and I’m sure tastes just as good! Thank you for sharing this recipe.

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  • Karyn - Pint Sized Baker


    Now this sounds interesting. I’ve only ever made spaghetti with spaghetti. Thanks for sharing at Two Cup Tuesday at Pint Sized Baker. I’ve pinned this!
    Karyn – Pint Sized Baker recently posted..Mickey and Minnie Mouse Cake PopsMy Profile

  • Dorothy @ Crazy for Crust


    I totally want this for dinner tonight!
    Dorothy @ Crazy for Crust recently posted..Peanut Butter Oatmeal Cookie Dough TrufflesMy Profile

    • Julie Evink


      It’s one of my favorites Dorothy. Plus I freeze half of it and then I have a meal ready when I don’t feel like cooking after work. Who’s kidding me…that’s a frequent occasion!

  • Julie @ This Gal Cooks


    This is my kind of meal! Looks delicious, Julie!

  • kimberlee


    This may sound like a silly question but do you mix the soup mix with milk or just the soup itself?

  • Eileen


    Totally trying this with spaghetti squash. Thanks for the idea!

    • Julie Evink


      Let me know how it turns out!!

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