Mexican Chicken Spaghetti

Amanda S


Reheats well. Freezes well. Can be halved.


☆☆☆☆☆ 0 votes

20 Min
40 Min


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  • 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
  • 1-1/2 c
    picante sauce (mild, medium or hot)
  • 1 lb
    velveta cheese (can add mexican blend if desired)

How to Make Mexican Chicken Spaghetti


  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.

Printable Recipe Card

About Mexican Chicken Spaghetti

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

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