Southwestern Chicken Spaghetti
A creamy, cheesy Southwestern-style chicken pasta casserole topped with crispy fried onions.
Equipment
- 9x13 inch Baking Dish
- Large Pot
- Colander
- Mixing Bowl
- Spoon or spatula
Ingredients
- 8 oz angel hair pasta uncooked
- 2 to 3 cups cooked chicken chopped
- 10.75 oz cream of chicken soup 1 can
- 1 cup sour cream
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 10 oz Rotel diced tomatoes with green chiles undrained, 1 can
- 2 cups shredded cheddar cheese divided
- 2.8 oz French fried onions 1 can, for topping
Instructions
- Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with cooking spray.
- Cook the angel hair pasta according to package directions until al dente, then drain well.
- In a large bowl, combine the chopped cooked chicken, cream of chicken soup, sour cream, onion powder, garlic powder, undrained Rotel, and 1/2 cup of the shredded cheddar; mix until evenly combined.
- Add the drained pasta to the chicken mixture and stir until the pasta is evenly coated.
- Spread the pasta mixture into the prepared baking dish, then sprinkle the remaining 1 1/2 cups cheddar cheese evenly over the top and finish with the French fried onions.
- Bake uncovered for 25 to 30 minutes, until the casserole is bubbly and the topping is golden; remove from oven and let sit a few minutes before serving.
Notes
- Use rotisserie chicken to save time.
- Do not drain the Rotel—its liquid adds creaminess.
- Let the casserole rest a few minutes before serving.