Description
A flavorful and easy Taco Spaghetti Casserole combining tender spaghetti, seasoned chicken, creamy soup, salsa, and melted Mexican cheese, baked to bubbly perfection for a comforting family dinner.
Ingredients
Scale
Main Ingredients
- 8 ounces thin spaghetti or angel hair pasta, cooked al dente
- 2 cups cooked chicken, chopped or shredded
- 2 cups Mexican blend cheese, divided
- 2 cans (10 ounces each) cream of chicken soup
- 1 cup sour cream
- 1 cup salsa
- 1 tablespoon taco seasoning
- Fresh chopped cilantro for topping (optional)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Combine Ingredients: In a large mixing bowl, combine the cooked spaghetti, chopped or shredded chicken, 1 cup of the Mexican blend cheese, cream of chicken soup, sour cream, salsa, and taco seasoning. Mix everything thoroughly to ensure even distribution of flavors.
- Assemble and Bake: Transfer the combined mixture into the prepared baking dish. Sprinkle the remaining 1 cup of Mexican blend cheese evenly on top. Cover the dish with foil and bake for 25-30 minutes, until the casserole is heated through, bubbly, and the cheese is melted and slightly golden.
- Serve: Remove the casserole from the oven and let it cool slightly before serving. Garnish with fresh chopped cilantro if desired to add a fresh herbal note.
Notes
- You can substitute cooked ground beef for chicken to change up the protein.
- If you prefer spicier casserole, add extra salsa or a pinch of cayenne pepper.
- For a gluten-free version, use gluten-free pasta and verify that taco seasoning and soup are gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warmed through.
