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Mexican Chicken Spaghetti
This pasta recipe for Mexican Chicken Spaghetti will be a new family favorite. Made with cheddar cheese sauce, hot spaghetti, diced tomatoes, green chiles and a blend of spices for a delicious homemade casserole.
4.73
from
11
votes
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Prep Time
25
minutes
mins
Cook Time
30
minutes
mins
Total Time
55
minutes
mins
Course
Main Course, Pasta
Cuisine
Mexican
Servings
10
Calories
472
kcal
Ingredients
1x
2x
3x
2
tablespoons
butter
melted
16
ounces
thin spaghetti
15
ounces
Rico's Premium Cheddar Cheese Sauce
21
ounces
cream of chicken soup
(two cans)
1
cup
chicken broth
4
tablespoons
hot sauce
optional
2
teaspoons
chili powder
1
teaspoon
Mexican oregano
½
teaspoon
salt
½
teaspoon
cumin
4
cups
cooked chicken
chopped
14
ounces
diced tomatoes
undrained
4
ounces
green chiles
undrained
½
cup
black olives
sliced
Instructions
Preheat oven to 350 degrees. Spread the melted butter in a 9x13 baking dish.
Prepare spaghetti according to package directions to al dente. Drain, leaving a small amount of pasta water in the pot. Return the pasta to the pot.
Add the cheese sauce, cream of chicken soup, and chicken broth to the pasta. Stir until smooth and creamy. Add the spices and stir.
Fold in the cooked chicken, tomatoes, green chiles, and black olives.
Transfer the mixture to the buttered baking dish. Bake uncovered for 30 minutes until hot and bubbly.
Nutrition
Serving:
1
g
Calories:
472
kcal
Carbohydrates:
44
g
Protein:
22
g
Fat:
22
g
Saturated Fat:
6
g
Cholesterol:
57
mg
Sodium:
1066
mg
Potassium:
345
mg
Fiber:
2
g
Sugar:
4
g
Vitamin A:
585
IU
Vitamin C:
6.7
mg
Calcium:
74
mg
Iron:
2.5
mg
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