If you do not like spaghetti with cheese, feel free to swap out any pasta you would like with this. But there is just something so fun about making cheesy spaghetti that I just love. I would not trade it for any other pasta! I love that I can make this recipe when i am pressed for time as it comes together quickly and easily. Plus, I always have leftovers so the kids and I can eat them for lunch. Two meals in once!
That certainly is the beauty of this recipe! It is easy and makes a bunch! So either you have a big family and all will be fed easily, or you have a small one and you’ll have ton of leftovers. I’ll take any scenario!
Ingredients
8 oz. angel hair pasta (1/2 box)
2 cups diced, cooked chicken
2 (10 oz.) cans Campbell’s cream of chicken soup, undiluted
1 cup Tostitos salsa
1 cup (8 oz.) Daisy sour cream
2 cups Kraft Mexican cheese blend, divided use
1 tbsp. taco seasoning
dried parsley, for topping (optional)
Instructions
Preheat 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 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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Quick Tip: To save time, use precooked chicken from your supermarket such as a rotisserie chicken.
Photo courtesy of Sandy’s Kitchen Adventures.