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mexican chicken spaghetti

asteinour avatar
Recipe by
Amanda S
@asteinour
Gettysburg, PA

Reheats well. Freezes well. Can be halved.

yield 6 serving(s)
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For mexican chicken spaghetti

  • 4
    skinless, boneless chicken breasts
  • 1 lb
    spaghetti (reg or wheat)
  • 1 c
    chopped green peppers
  • 1 c
    chopped onions
  • 1 can
    cream of mushroom soup
  • 1 can
    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)

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.
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