My mom used to create a simple supper for us kids called Mexican chicken spaghetti. It is wonderful and very simple!
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 1 pound spaghetti
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small yellow onion, diced
- 3 skinless, boneless chicken breast halves, cut into bite-size pieces, or more to taste
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (10 ounce) can diced tomatoes with green chile peppers
- ½ cup shredded Colby-Monterey Jack cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes.
- Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese.
- Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.
Nutrition Facts
| Calories | 725 kcal |
| Carbohydrate | 95 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 5 g |
| Protein | 38 g |
| Saturated Fat | 7 g |
| Sodium | 953 mg |
| Sugars | 5 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I generally don’t revamp recipes but after making this dish as written I knew that I had to put some amp into this dish! It was just too bland even with the diced tomatoes w/chilies. I added seasonings like cilantro, cumin and salt & pepper. I also added black olives and tossed a few green olives in for good measure! I also made this recipe using rice! It was sensational!
It taste so good, added little sour cream, 1/3 of noodles. I will make this again.
It was really good. I will probably put in black olives next time. I didn’t put in the oven. I just put a lid on the skillet and let the cheese melt.
Dish looked interesting but I didn’t have 1/2 the ingredients. I used cheddar cheese soup instead of mushroom, salsa in place of Rotel tomatoes and chilies. Then used penne. Baked with cheese and bread crumbs. Family loved it.
Great !
I tweeked the recipe and it turned out to be a very big hit for my guests. I added a whole green bellpepper, half pint of heavy whipping cream and used the entire can of rotel tomatoes. I just wanted it to be a bit mor wet when I baked it. The original recipe is very dry.
I had leftover spaghetti noodles and a rotisserie chicken, so I decided to make this casserole. I only used half of the amount of noodles and doubled the amount of chicken. I only had regular canned diced tomatoes, so I added a small can of diced peppers. I also added a half cup of cotija cheese since I had it and one cup of shredded Mexican cheese. I also used cream of chicken soup since my family doesn’t like mushrooms. For spices, I added black pepper, cumin, and smoked paprika. It was tasty and enough food for leftovers!
The recipe was super easy to make with what we had on hand. I used grilled chicken strips from the freezer to save time. We love spices and a bit of heat so I added cumin cilantro salt pepper and some seasoning mix to the chicken while it was cooking. I had to make 1.5 times the recipe so I think that helped offset the amount of liquid.
Thick, rich & delicious!! The only thing I changed is that I used cream of chicken soup instead of cream of mushroom, because we don’t care for mushrooms.
Thick, rich & delicious!! The only thing I changed is that I used cream of chicken soup instead of cream of mushroom, because we don’t care for mushrooms.
My family loved it! I felt it was a little too bland. When I make this again I am going to put the spaghetti in a 9 X 12 casserole, add mushrooms and black olives to the chicken mixture, then top with sour cream and the cheese. I’ll let y’all know how it turns out!!
Was really good. The only thing ill change next time is only using 1/2 the onion , and half the can of rotel.
Very good !
Very good! We loved it!! Easy to make and delicious!
I am taking take this to pot luck, it’s amazing and I know everyone will love it. I personally will cook the chicken first next time and then add in onions and garlic just before the chicken is done. Yummmy
The flavor was good, but definitely needs more moisture. I will be adding broth, cream, cream of mushroom soup (or something) to the leftovers (there was a lot leftover). Too bad for the family, but they’ll be eating this one again this week. Hopefully, the added moisture will help! Again, not a terrible recipe just a bit dry. 🙂
I made a couple of changes and it was still excellent. I used processed cheese slices because that’s all I had and also a good dose of Frank’s red hot sauce. Easy weeknight meal, thank you!
Very easy to make and smells Devine! I added a second can of tomatoes/green chillies, as well as tsp of chilli powder and 1/2 tsp of cumin
It was very different from anything I’ve ever made, but it was still really good. I read one of the reviews saying how they doubled the sauce and it was exactly enough, so that’s what I did too…but I wish I hadn’t. That’s what killed the dish for me – there was wayyy too much sauce (which was my own fault of course). The next time I make this I’m going to make it a bit differently. Instead of pasta, I’m going to use the same recipe and put the chicken mixture in soft tortillas, making it an adapted chicken enchilada recipe. I think it’d taste great!
I thought this was okay. I used leftover chicken from the grill from the other day I shredded. That worked fine. I also used an extra piece or two. For some reason, I doubled the soup and tomato and chili ingredients to keep the spaghetti from being too dry and seemed to be exactly enough to coat the pasta. I am not sure how this would have turned out without doing that. I also opted to save time, and avoid the spaghetti from drying out, by just cooking it on the stove and adding the cheese to the top to melt. This tasted very similar to other chicken spaghetti recipes I have tried with just a slick kick from the chilis. I did use mild and it was plenty hot for my liking. Otherwise, this was fast to make with leftover chicken. ty
I thought this was pretty good but hubby wasn’t too pleased. I followed the recipe as written except I used penne pasta instead of spaghetti noodles and I upped the cheese to 1 1/2 cups.