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Mexican spaghetti on a white plate, topped with a little cilantro, placed on a white marble countertop.
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5 from 8 votes

Mexican Spaghetti

Mexican Spaghetti is an easy dinner casserole that comes together in just 15 minutes hands on time. This chicken spaghetti dish always a hit at the dinner table.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Entree
Cuisine: American, Mexican
Servings: 8 servings
Author: Julie Blanner

Ingredients

For the Baked Chicken Breast

Mexican Spaghetti Bake

  • 8 ounces angel hair pasta
  • 1 can rotel (10 ounces)
  • 2 cans cream of chicken soup (10 ounces each can)
  • 1 cup salsa
  • 2 cups cheese finely shredded - cheddar, monterey jack or a combination of both
  • 1 cup sour cream
  • 1 tablespoon taco seasoning
  • cilantro to garnish

Instructions

  • Preheat oven to 425°F. Grease 9x13 baking dish.
  • Brush chicken breast on both sides with olive oil and sprinkle with taco seasoning. Bake 20-25 minutes.
  • Meanwhile, bring a pot of salted water to a boil. Add noodles.
  • Drain pasta and set aside.
  • Cube chicken and reduce oven temperature to 350° F.
  • Combine rotel, cream of chicken, salsa, sour cream, 1 cup cheese and taco seasoning in pot (no heat). Stir.
  • Add cooked spaghetti and chicken to mixture and stir until well combined.
  • Transfer into baking dish and cover with remaining cheese. Loosely cover with aluminum foil. Bake 25 minutes.
  • Optional: garnish with cilantro

Video

Notes

Variations

  • Try it with ground beef (or any other protein) in place of chicken!
  • Make it vegetarian and eliminate the chicken entirely.
  • Try it with a different kind of pasta- any shape will work!

Tips

  • I like to make this bake with angel hair pasta, it has a much lighter quality to it. If you are in a pinch you can use spaghetti.
  • Bake the pasta in a preheated oven so that it cooks evenly.
  • Cover the pasta with foil when you bake it. This will stop the top from burning but ensure that the whole dish is cooked through.
  • You can prepare up to 24 hours in advance and bake when you are ready to serve.
  • Store leftovers in an airtight container or covered refrigerated for up to three days.

Nutrition

Calories: 410kcal | Carbohydrates: 32g | Protein: 20g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 69mg | Sodium: 1053mg | Potassium: 463mg | Fiber: 2g | Sugar: 5g | Vitamin A: 884IU | Vitamin C: 6mg | Calcium: 279mg | Iron: 2mg