Mexican Chicken Spaghetti

by

If you’re craving comfort food with a little kick, Mexican Chicken Spaghetti hits all the right notes. Creamy, cheesy, and loaded with Tex-Mex flavor, this easy casserole brings together tender chicken, spaghetti noodles, and bold spices for a dinner that’s both satisfying and family-approved. It’s a warm hug in casserole form—perfect for potlucks, busy weeknights, or cozy Sunday dinners.

Ingredients:

  • 12 oz spaghetti

  • 2 cups cooked chicken, shredded (rotisserie works great)

  • 1 can (10 oz) Ro-Tel diced tomatoes with green chilies (undrained)

  • 1 can (10.5 oz) cream of chicken soup

  • 1 can (10.5 oz) cream of mushroom soup

  • 1 cup chicken broth

  • 2 cups shredded Mexican blend cheese (divided)

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp chili powder

  • 1/2 tsp cumin

  • Salt & pepper to taste

  • Optional: diced jalapeños, chopped cilantro, or green onions for garnish

  • Instructions:

    1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

    2. Cook the spaghetti in salted water until al dente. Drain and set aside.

    3. In a large mixing bowl, combine cream of chicken soup, cream of mushroom soup, Ro-Tel tomatoes, chicken broth, 1½ cups shredded cheese, and all spices. Mix well.

    4. Stir in the chicken and cooked spaghetti until everything is well coated.

    5. Pour into the baking dish and spread evenly. Top with remaining cheese.

    6. Bake uncovered for 25–30 minutes, or until hot and bubbly and the cheese is golden.

    7. Garnish with optional jalapeños, green onions, or cilantro. Serve warm!

    8. Let me know if you want a spicy version or one with veggies or no canned soup—happy to tweak it for you!

Leave a Comment