Texas Chicken Spaghetti Recipe
Texas Chicken Spaghetti is a comforting casserole that combines cooked chicken, spaghetti, and a creamy, flavorful sauce.
Ingredients
- 2 cups cooked chicken shredded (rotisserie chicken works well)
- 8 oz spaghetti
- 1 can 10.5 oz cream of mushroom soup
- 1 can 10.5 oz diced tomatoes with green chilies (like Ro-Tel)
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese optional for extra spice
- 1 small onion diced
- 1 bell pepper diced (any color)
- 2 cloves garlic minced
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh cilantro or green onions for garnish optional
Instructions
- In a large pot, boil the Spaghetti according to the instructions on the package until it is al dente. Drain and set aside.
- In a large skillet, gradually heat olive oil over medium heat. Add onion, bell pepper, and garlic, cook for 5 minutes (or until vegetables are soft).
- Stir into the skillet; shredded chicken, cream of mushroom soup, diced tomatoes with green chilies, chicken broth, chili powder, cumin, salt and pepper and heat until warmed through.
- Add the cooked spaghetti back to the skillet containing the seasoning and sausage mixture. Toss it all together until it is well combined.
- Add half of the cheddar cheese and the rest of the pepper jack cheese, and mix until melted and creamy.
- Pour the mixture into a greased 9x13 inch baking dish, and top with the leftover half of the cheese.
- Preheat your oven to 350°F (175°C) and bake for 20-25 minutes until attempting to get bubbly and golden on top.
- When you remove it from the oven, garnish it with fresh cilantro or green onion (if desired), and serve hot.