Mexican Chicken Spaghetti

I have seen this recipe called many things, mostly Cheesy, Chicken Spaghetti… and I’ve seen it made with many different ingredients. I tweaked it and made it my own and it turned out so super delicious. This recipe is simple and makes enough for leftovers.

Here’s what you need:

  • 8 ounces angel hair pasta
  • 2 cups (or 2 cans) cooked chicken
  • 2 cans cream of chicken soup
  • 1 cup sour cream
  • 1 cup salsa
  • 2 tablespoons taco seasoning
  • 2 cups fiesta blend shredded cheese, divided

First, preheat your oven to 350 degrees.

Cook your pasta according to the package directions.

While your pasta is cooking, shred your chicken finely.

When the noodles are cooked, drain them and return them to the pot. Add in all remaining ingredients. Be sure to reserve half your cheese.

Mix well. Spray a 9×13 baking dish and spread the mixture in evenly. Top with the remaining half of cheese.

Cover with foil and bake for 25 minutes.

This beautiful dish of goodness is so cheesy and so scrumptious and tastes just like a chicken enchilada.

I made a joke when we sat down to dinner that Hubby wouldn’t have seconds… he would have thirds. And he did!

I can’t wait for y’all to try this. Seriously the best easy dish I have a recipe for. And plenty of leftovers, which is a huge plus.

I hope y’all have a great week. It feels like spring in Alabama this week… but this weekend we go back to freezing temps 🙄

Until next time!

Xoxo,

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