This Chicken Spaghetti Southwestern Style is a creamy, cheesy, and mildly spicy casserole dish combining classic comfort food with bold Southwestern flavors. It’s perfect for family dinners or gatherings.
Author:Emily
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:6 to 8 servings
Category:Dinner
Method:Baking
Cuisine:Southwestern
Diet:Halal
Ingredients
3 cups cooked chicken (shredded or chopped)
12 oz spaghetti noodles
1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
2 cups shredded cheddar cheese, divided
1 medium onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 tbsp olive oil or butter
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Cook the spaghetti according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil or butter over medium heat. Add chopped onion, bell pepper, and garlic. Sauté until vegetables are softened.
Stir in the diced tomatoes with green chilies, cream of chicken soup, cream of mushroom soup, sour cream, cumin, chili powder, salt, and pepper. Mix well until heated through.
Add the cooked chicken and stir to combine.
Fold in the cooked spaghetti and half of the shredded cheese. Mix until evenly coated.
Pour the mixture into a greased 9×13-inch baking dish. Top with the remaining cheese.
Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro before serving, if desired.
Notes
Use rotisserie chicken for quicker prep.
Monterey Jack or pepper jack cheese can be used for extra spice.
Add corn or black beans for more Southwestern flair.
Substitute Greek yogurt for sour cream for a lighter version.
Make ahead by assembling the dish and refrigerating until ready to bake.