New favorite alert!! This Southwestern Chicken Spaghetti is great! SO easy and SOOOO good!! I am getting hungry just thinking about it! This is a simple chicken casserole that packs a ton of great flavors. It is ready for the oven in minutes and can even be made ahead of time and frozen for later. I love easy make ahead recipes!!
I used my favorite shortcut in this Southwestern Chicken Spaghetti, rotisserie chicken. Using rotisserie chicken is such a timesaver! I freeze the chicken so I always have some ready for easy weeknight meals. This only took about 5 minutes to assemble and it was ready to eat in under 30 minutes. We really loved this casserole. This recipe does use a can of Rotel diced tomatoes and green chiles. If you are worried about the heat, make sure to use a can of Mild Rotel.
Southwestern Chicken Spaghetti
serves 6 to 8
- 8-oz angel hair pasta, uncooked
- 2 to 3 cups cooked chopped chicken
- 1 (10.75-oz) can Cream of Chicken soup
- 1 cup sour cream
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 (10oz) can Rotel Diced Tomatoes with Green Chiles
- 2 cups shredded cheddar cheese, divided
- 1 (2.8oz) can French fried onions
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
Cook pasta according to package directions. Drain.
Mix together chicken, soup, sour cream, onion powder, garlic powder, Rotel tomatoes (undrained), 1/2 cup cheese. Add cooked pasta. Spread into prepared pan.
Top pasta with remaining cheddar cheese and French fried onions.
Bake for 25 to 30 minutes, until bubbly.