Ingredients
Chicken Spaghetti Mixture
- 8 ounces angel hair pasta (half of a 16-ounce box)
- 2 cups chopped, cooked chicken
- 2 (10.5 ounce) cans cream of chicken soup
- 1 cup salsa
- ½ cup sour cream
- 1 tablespoon taco seasoning
- 1 cup Mexican cheese blend, divided use
Topping
- 1 cup Mexican cheese blend
- Dried parsley (optional)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Cook Pasta: Cook 8 ounces of angel hair pasta according to the package directions, then drain well once cooked.
- Combine Ingredients: Return the drained pasta to the pot. Add 2 cups of chopped cooked chicken, 2 cans of cream of chicken soup, 1 cup of salsa, ½ cup sour cream, 1 tablespoon taco seasoning, and 1 cup of Mexican cheese blend (use half the cheese here). Stir well to combine everything evenly.
- Transfer to Baking Dish: Pour the combined mixture into the prepared baking dish, spreading it out evenly.
- Add Cheese Topping: Sprinkle the remaining 1 cup of Mexican cheese blend evenly over the top of the casserole. Optionally, add a light sprinkling of dried parsley for garnish.
- Cover and Bake: Cover the baking dish with aluminum foil to keep moisture in and bake in the preheated oven for about 25 minutes, or until the casserole is hot and bubbly.
- Serve: Remove from the oven, let it cool slightly, then serve warm as a delicious and hearty main dish.
Notes
- You can use rotisserie chicken or leftover cooked chicken for convenience.
- Adjust the amount of salsa and taco seasoning based on your preferred spice level.
- For a lighter option, you can substitute sour cream with Greek yogurt.
- Angel hair pasta cooks quickly; be careful not to overcook to avoid mushiness in the casserole.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
