
Entrées
Mexican Chicken Spaghetti
- Prep Time 25 MINS
- Cook Time 30 MINS
- Total Time 55 MINS
Serves: 10
Ingredients
- 15 oz can Ricos Premium Cheddar Cheese Sauce
- 4 cups cooked chicken, chopped
- 16 oz thin spaghetti
- 21 oz cream of chicken soup (two cans)
- 1 cup chicken broth
- 14 oz diced tomatoes, undrained
- 4 oz green chiles, undrained
- ½ cup black olives, sliced
- 2 tbsp melted butter
- 4 tbsp hot sauce, optional
- 2 tsp chili powder
- 1 tsp Mexican oregano
- ½ tsp salt
- ½ tsp cumin
Instructions
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Preheat oven to 350 °F degrees. Spread the melted butter in a 9×13″ baking dish.
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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.
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Add the cheese sauce, cream of chicken soup, and chicken broth to the pasta. Stir until smooth and creamy. Add the spices and stir.
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Fold in the cooked chicken, tomatoes, green chiles, and black olives.
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Transfer the mixture to the buttered baking dish. Bake uncovered for 30 minutes until hot and bubbly.