Mexican Chicken Spaghetti

Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings: 10 people

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4 from 2 votes

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Course: Main Dish
Cuisine: Italian, Mexican


  • 2 tbsp melted butter
  • 16 oz thin spaghetti
  • 15 oz can Ricos Premium Cheddar Cheese Sauce
  • 21 oz cream of chicken soup (two cans)
  • 1 cup chicken broth
  • 4 tbsp hot sauce optional
  • 2 tsp chili powder
  • 1 tsp Mexican oregano
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 4 cups cooked chicken chopped
  • 14 oz diced tomatoes undrained
  • 4 oz green chiles undrained
  • 1/2 cup black olives sliced


  • Preheat oven to 350 degrees. Spread the melted butter in a 9x13 baking dish.
  • Prepare spaghetti according to package directions to al dente. Drain, leaving a small amount of pasta water in the pot. Return the pasta to the pot.
  • Add the cheese sauce, cream of chicken soup, and chicken broth to the pasta. Stir until smooth and creamy. Add the spices and stir.
  • Fold in the cooked chicken, tomatoes, green chiles, and black olives.
  • Transfer the mixture to the buttered baking dish. Bake uncovered for 30 minutes until hot and bubbly.

Recipe Notes

Recipe & Images submitted by Buy This Cook That Blogger Teri