This easy Creamy, Cheesy Chicken Spaghetti recipe calls for chicken, spaghetti, cream of chicken, salsa, sour cream and cheese. No Rotel!
Ingredients
8 oz angel hair pasta (1/2 of a 16 oz. box)
2 cups chopped, cooked chicken
2 (10 oz) cans cream of chicken soup
1 cup salsa
1 cup sour cream
2 cups Mexican cheese blend, divided use
1 tbsp taco seasoning
dried parsley, for topping (optional)
Instructions
Preheat oven to 350f degrees.
Spray a 9x13 baking dish with nonstick cooking spray.
Cook pasta according to package directions (remember, you are only using half a box of angel hair pasta here.)
Once pasta is cooked, drain well.
Place pasta back into the pot and add diced chicken, cream of chicken soups, salsa, sour cream, 1 cup of Mexican cheese blend and taco seasoning.
Stir well to combine (this will take a few minutes.)
Pour combined mixture into your prepared baking dish.
Top with remaining cheese and a sprinkling of dried parsley.
Cover with nonstick aluminum foil.
Cook in the oven for about 25 minutes (until hot and bubbly.)
Notes
You can purchase the pre-cooked or pre-grilled chicken in the refrigerated section and freezer sections of your grocery store to cut down on time.
link recipes from https://www.thecountrycook.net/creamy-cheesy-chicken-spaghetti/
