Mexican Chicken Spaghetti
Ingredients:
2 cups cooked chicken, shredded (rotisserie chicken works great)
12 oz spaghetti, cooked and drained
1 can (10 oz) Rotel diced tomatoes and green chilies, drained
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1/2 cup chicken broth
1/2 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
2 cups shredded Mexican blend cheese (or cheddar)
1 small onion, diced
1 small green bell pepper, diced
2 tablespoons olive oil
Salt and pepper, to taste
Chopped cilantro, for garnish (optional)
Instructions:
Cook the Spaghetti:
Cook the spaghetti according to package instructions. Drain and set aside.
Sauté the Vegetables:
In a large skillet, heat olive oil over medium heat. Add the diced onion and green bell pepper, cooking until softened (about 4-5 minutes).
Make the Sauce:
Stir in the Rotel tomatoes, cream of chicken soup, sour cream, chicken broth, cumin, garlic powder, chili powder, salt, and pepper. Simmer for 3-5 minutes, stirring frequently until the sauce is smooth and well combined.
Add the Chicken and Cheese:
Add the shredded chicken to the sauce and mix well. Stir in 1 cup of shredded cheese until melted.
Combine with Spaghetti:
Add the cooked spaghetti to the skillet and toss to coat the pasta evenly with the creamy sauce.
Bake (Optional):
If you want to bake it, transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining 1 cup of cheese over the top and bake at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly.
Serve:
Garnish with chopped cilantro if desired, and serve warm.