Spaghetti is a go-to meal for us during the week because it’s so easy, but to mix it up, this chicken spaghetti Is a great choice! I pulled the recipe from the County Cook and changed it slightly.
Ingredients
8 oz. angel hair pasta
1.5 - 2 pounds chicken
2 10 oz. cans of cream of chicken soup
1 cup salsa
1 cup sour cream
2 cups Mexican style cheese (1 cup for the filling and the other cup for the top)
1 tablespoon fajita or taco seasoning
Chopped parsley for the top (optional)
Instructions
Boil the chicken on the stovetop. Once cooked, drain and tear chicken in pieces with two forks or with an handheld mixer.
Cook the pasta per box instructions and drain well.
Pour pasta back in the large pot and pour the rest of the ingredients and chicken in the pot and mix really well.
Add the ingredients in an oil sprayed 9x13 pan.
Then top with the other cup of cheese and some chopped parsley.
Cover with aluminum foil and cook for 30 minutes until hot and bubbly. (After the time was over, i took the aluminum foil off and broiled for a minute.
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