Creamy Spaghetti with Chicken

Hi readers! Let’s eat! I love a good comforting casserole and this is no different. This is so easy to make and you can even make it tonight and have a yummy meal ready for your family or yourself. This freezes well too. 

What you need: 

–8 oz. angel hair pasta (1/2 box)

–2 cups chopped, cooked chicken (rotisserie chicken cut up is good)

–2 (10 oz.) cans cream of chicken soup (do not add water to it, leave it thick as this is part of the creaminess)

–1 cup salsa (regular is best and your choice of mild or spicy)

–1 cup (8 oz. container) sour cream

–2 cups Mexican cheese blend (leave some to add on the top before placing in the oven)

–1 Tbsp. Taco seasoning

–Dried Parsley (for a garnish on the top if you like).


What to do: 

–Preheat oven to 350f degrees and spray a 9×13 baking dish with nonstick cooking spray (or lightly oil).

–Cook pasta according to package directions (adjust since you are only using half a box of angel hair pasta. Drain pasta 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 may take a few minutes.)

–Pour the mixture into your prepared baking dish.

–Top with the rest of the cheese and a sprinkling of dried parsley. Cover with nonstick aluminum foil.

–Cook in the oven for about 25-30 minutes (or until hot and bubbly.)

This is best paired with Mexican cornbread bread and a fresh salad! I hope you and your family enjoy! Yummy!!

**Pixabay for free picture


  1. Joy

    This spaghetti recipe looks really delicious. I will try it for my next dinner idea. Adding chicken is a new concept for me but is something I wouldn’t mind having to eat.

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