| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 10 min |
| Yield: | 6 servings |
Ingredients
- Kosher salt
- 1 pound spaghetti
- Two 10 3/4-ounce cans cream of chicken soup
- 2 generous cups pulled rotisserie chicken (from about 1 large chicken)
- 1 cup chicken stock
- 1 tablespoon adobo sauce from canned chipotles
- 1 teaspoon seasoned salt
- 1 poblano pepper, finely diced
- 1 small red bell pepper, finely diced
- 1 medium onion, finely diced
- 2 1/2 cups shredded sharp pepper jack cheese
- Freshly ground black pepper
- Fresh cilantro leaves, for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
- Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
- Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 709 |
| Total Fat | 31 g |
| Saturated Fat | 15 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 36 g |
| Cholesterol | 93 mg |
| Sodium | 1158 mg |
Reviews
Sheri F.- Could you please tell me what store and brand of soup you found? I’ve looked everywhere and can’t find it.
Only because we love spice I roasted my peppers and onions and added an extra poblano. Our store sells cream of poblano soup so I used that and a cream of chicken. I also added 2 tbs of adobo. It was full of flavor and so delicious!
This is my very first review. I made this dish a couple of months ago and I did make some changes because we are a house that loves big flavors and spice. I added fajita liquid seasoning, only 1 can of cream of chicken soup, added Chipotle Chili seasoning, cumin; sautéed my vegetables and added jalapeño instead of poblano pepper, a bit more chipotle peppers in adobo sauce, 3 ears of fresh corn (roasted), Monterey Jack cheese that I already had on hand (no need for the pepper jack since I have jalapeño peppers added) and finally fresh lime juice. The dish was absolutely delish. Everyone loved it and I shared with my elderly parents who request it often. I’m making it again today so I can bring them some. Play with your Mexican flavors you may want to add and you won’t be disappointed. I topped my portion with sour cream. I may even add rotel tomatoes this time with juice and use dry fajita mix or half the juice/none with the liquid pouch of fajita. Either will be fine in my opinion. Hope you try this dish and enhance your flavors.
I made this dish and followed the recipe to a T. It’s delicious. My family approves. They want me to make it again. I’m reading others state the meal is bland or what they did differently. The recipe is delicious as is. Do what recipe sez and you will be rewarded
Just so so!
This was awesome! We did add 4 ears of grilled corn. This added a great sweetness and pop to the dish! Another home run by Ree, thanks for this!
Delicious dish. I made the whole batch and had way too much. I put two containers In the freezer. I served the third container as leftover dinner. I was thinking of how to reheat on the stove top instead of microwaving. I added a small amount of creamy Alfredo, emptied a mild salsa container and added some chicken stock, followed by a few shakes of Tapatio sauce. This leftover version was just the right of spice that was missing the first go round. All in all, a great dish. I served an avocado and corn salad as a side,
Good, not great. Kinda bland. I liked it enough to make it again but the second time around I added a Tablespoon of Emeril’s Essence and it made a world of difference.
Wow! This was delicious! I’m only sorry it took me so long to try it! Everybody loved it!
This went over very well in my house! My teen even ate 2nds! I did make some changes that probably gave it more flavor and less of a soupy consistency. I stir fried my vegetables with a little salt and pepper put them aside then cooked chicken breasts with fajita seasoning. I shredded the chicken and then added the remainder of the fajita seasoning. I also only used one can of cream of chicken. I used jalepenos instead of the pablano pepper. It really was delicious we will add it into our rotation.