Mexican Chicken Spaghetti

Amanda S

By
@asteinour

Reheats well. Freezes well. Can be halved.


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Rating:

Comments:

Serves:

6

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

4
skinless, boneless chicken breasts
1 lb
spaghetti (reg or wheat)
1 c
chopped green peppers
1 c
chopped onions
1 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
1-1/2 c
water
1-1/2 c
picante sauce (mild, medium or hot)
1 lb
velveta cheese (can add mexican blend if desired)

Directions Step-By-Step

1
In large pot, boil chicken breasts until tender. Let chicken cool when done and chop or shred.
2
Cook spaghetti according to package directions, drain. (I also break before cooking or cut after to make smaller pieces).
3
In large microwave safe bowel, melt cheese in microwave. Add peppers, onions, soup, water and picante sauce. Mix well. Add chicken and spaghetti. Mix. Spoon into two shallow 2 quart baking dishes.
4
Bake 350 F for 35-45 minutes or until it bubbles.
5
This looks like a mess when stirred together, but tastes really good when finished!

** Each casserole makes about 6 servings. This freezes really well. If going to freeze, wrap tightly with extra-heavy duty foil; To bake a frozen casserole, bake for 1 hour.

***This can be halved by using only 1 can of either cream of chicken or cream of mushroom soup.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Mexican