Description
This Taco Spaghetti Casserole combines the best of Mexican flavors with classic comfort pasta, featuring cooked spaghetti mixed with seasoned chicken, creamy sauce, salsa, and melted Mexican cheese, all baked to bubbly perfection. A quick and satisfying dinner that serves six and comes together in just 30 minutes.
Ingredients
Scale
Pasta and Protein
- 8 ounces thin spaghetti or angel hair pasta, cooked al dente
- 2 cups cooked chicken, chopped or shredded
Dairy
- 2 cups Mexican blend cheese, divided
- 1 cup sour cream
Canned Goods and Sauces
- 2 cans (10 ounces each) cream of chicken soup
- 1 cup salsa
Seasonings and Garnish
- 1 tablespoon taco seasoning
- Fresh chopped cilantro for topping (optional)
Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent the casserole from sticking.
- Combine ingredients: In a large mixing bowl, combine the cooked al dente pasta, chopped or shredded cooked chicken, 1 cup of the Mexican blend cheese, both cans of cream of chicken soup, sour cream, salsa, and taco seasoning. Mix everything thoroughly to ensure even distribution of flavors.
- Assemble and bake: Transfer the pasta mixture into the prepared baking dish and spread evenly. Sprinkle the remaining 1 cup of cheese evenly over the top. Cover the dish with foil and bake in the oven for 25-30 minutes, or until the casserole is heated through and bubbly.
- Serve: Remove the casserole from the oven and let it cool slightly for a few minutes. Garnish with fresh chopped cilantro, if using, before serving.
Notes
- For best texture, be sure not to overcook pasta; cook it al dente as it will continue to bake in the casserole.
- Chicken can be rotisserie, leftover cooked chicken, or freshly cooked and shredded.
- Feel free to adjust the amount of salsa and seasoning based on your heat preference.
- This casserole can be prepared ahead and refrigerated before baking; just add an additional 5-10 minutes to baking time if baked cold.
- Use a Mexican blend cheese that melts well, such as cheddar, Monterey Jack, and queso quesadilla blend.
- To make this dish vegetarian, substitute chicken with beans or sautéed vegetables and use a vegetarian cream soup alternative.
