Chicken Spaghetti Casserole with Mexican Flavors
Chicken Spaghetti Casserole with Mexican Flavors
Equipment
- 9 x 13 baking dish
Ingredients
- 12 oz uncooked thin spaghetti
- 1 TBS butter
- 2 cups cubed or shredded cooked chicken (I used the cooked breast meat of a rotisserie chicken)
- 1 (10.5oz) can cream of chicken soup
- 1 (10.5oz) can cream of celery, mushroom or chicken
- 1 (14.5oz) can rotel tomatoes with green chilis (or substitute 1 (14.5oz can of diced regular tomatoes for less heat)
- 1 1/2 cups shredded cheddar cheese or other favorite (divided)
- 1 packet taco seasoning or 3 TBS homemade taco seasoning or see my seasoning blend that I used for this casserole listed below.
Taco Seasoning for casserole (1 TBS chili powder, 1 tsp ground cumin, 1 tsp paprika, 1/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder) mix together
- garnish with fresh parsley, cilantro or sliced green onions
Instructions
- Preheat oven to 350 degrees. Spray with non-stick cooking spray a 9 x 13 baking dish.
- Prepare spaghetti per instructions on back of package, drain and place back into pot and coat with 1 TBS of butter. Set aside.
- In large bowl, mix together cooked chicken, soups, rotel or canned diced tomatoes, taco seasoning, and 1 cup of the cheese. Mix in the cooked, drained spaghetti. Pour mixture into prepared baking dish and spread evenly.
- Cover with foil and place in preheated oven for 30 minutes. Uncover and sprinkle with remaining 1/2 cup of shredded cheese evenly. Place back into oven for 10-15 minutes until cheese has melted.
- Let cool for 5 minutes. Garnish with fresh parsley, cilantro, or sliced green onions. Cut into squares. Serve and enjoy.