the best chicken spaghetti


8-ounce angel hair pasta (half of a 16-ounce box)

2 cups chopped, cooked chicken

2 (10 ounces) can of cream of chicken soup

1 cup salsa

1 cup sour cream

2 cups Mexican cheese blend, divided use

1 Tablespoon taco seasoning

dried parsley, for topping (optional)


Preheat the oven to 350f degrees. Spray a 9×13 baking dish with nonstick cooking spray.

Cook pasta according to package directions (remember, you are only using half a box of angel hair pasta here.) Once pasta is cooked, drain well.

Place pasta back into the pot and add diced chicken, cream of chicken soups, salsa, sour cream, 1 cup of Mexican cheese blend and taco seasoning.

Stir well to combine (this will take a few minutes.)

Pour the combined mixture into your prepared baking dish.

Top with remaining cheese and a sprinkling of dried parsley.

Cover with nonstick aluminum foil.

Cook in the oven for about 25 minutes (until hot and bubbly.)

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