Best Tex Mex Chicken Spaghetti Recipes

Tex-Mex Chicken Spaghetti image

Provided by Ree Drummond : Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 13

Kosher salt
1 pound spaghetti
Two 10 3/4-ounce cans cream of chicken soup
2 generous cups pulled rotisserie chicken (from about 1 large chicken)
1 cup chicken stock
1 tablespoon adobo sauce from canned chipotles
1 teaspoon seasoned salt
1 poblano pepper, finely diced
1 small red bell pepper, finely diced
1 medium onion, finely diced
2 1/2 cups shredded sharp pepper jack cheese
Freshly ground black pepper
Fresh cilantro leaves, for garnish

Steps:

Preheat the oven to 350 degrees F.
Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.

Tex Mex Chicken Spaghetti image

Provided by steph4spurs

Categories Cheese

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

1 (16 ounce) package angel hair pasta
4 cups chicken breasts, cooked and cubed (I use Precooked, cubed chicken in the freezer aisle)
2 (10 1/2 ounce) cans cream of chicken and mushroom soup
1 (16 ounce) package processed cheese, original flavor
1 (16 ounce) jar medium salsa
1 (1 1/4 ounce) packet hot and spicy taco seasoning
1 cup sour cream
3 cups spicy nacho tortilla chips, crushed

Steps:

Preheat oven to 425 degrees.
Cook pasta per package instructions.
In a large skillet, combine cooked chicken, processed cheese, soup, salsa, taco seasoning, and sour cream. Heat on medium until cheese is melted and all ingredients are well incorporated.
Stir in cooked pasta. If too thick, add small amounts of pasta water until creamy. I usually add about 1 can of pasta water.
Transfer to a greased casserole dish.
Top with crushed chips.
Bake in preheated oven for 25-35 minutes until bubbly and chips have browned.
Serve hot and enjoy.

Nutrition Facts : Calories 526, Fat 23, SaturatedFat 12.6, Cholesterol 51.6, Sodium 1678.7, Carbohydrate 60, Fiber 4.1, Sugar 9.4, Protein 20.9