Description
This Taco Spaghetti Casserole is a delicious fusion of Tex-Mex flavors with Italian pasta, combining tender chicken, creamy cheese, and zesty salsa baked to bubbly perfection. It’s an easy, family-friendly dish perfect for a comforting dinner that serves six.
Ingredients
Scale
Pasta
- 8 ounces thin spaghetti or angel hair pasta, cooked al dente
Main Mixture
- 2 cups cooked chicken, chopped or shredded
- 2 cans (10 ounces each) cream of chicken soup
- 1 cup sour cream
- 1 cup salsa
- 1 tablespoon taco seasoning
Cheese
- 2 cups Mexican blend cheese, divided (1 1/2 cups for mixing, 1/2 cup for topping)
For Garnish
- Fresh chopped cilantro (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
- Cook the pasta: Boil the spaghetti or angel hair pasta according to package instructions until al dente. Drain and set aside.
- Mix ingredients: In a large mixing bowl, combine the cooked chicken, 1 1/2 cups of Mexican blend cheese, cream of chicken soup, sour cream, salsa, and taco seasoning. Stir thoroughly until all ingredients are well incorporated.
- Add pasta: Gently fold the cooked pasta into the mixture, ensuring the noodles are well coated with the creamy, flavorful sauce.
- Assemble casserole: Grease a 9×13-inch baking dish and transfer the pasta mixture into it, spreading evenly to form a uniform layer.
- Add cheese topping: Sprinkle the remaining 1/2 cup of Mexican blend cheese evenly over the top of the casserole.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes until the cheese on top is melted, bubbly, and beginning to brown slightly.
- Rest: Remove the casserole from the oven and let it rest for a few minutes to set and cool slightly for easier serving.
- Garnish and serve: Optionally, sprinkle freshly chopped cilantro over the casserole before serving to add a fresh, vibrant finish.
Notes
- Use cooked rotisserie chicken or leftover chicken to save time.
- For a spicier kick, use a salsa with added chilies or hot sauce.
- Substitute Mexican blend cheese with cheddar or Monterey jack if preferred.
- You can prepare the casserole a day ahead and refrigerate before baking.
- For a lower-fat version, use reduced-fat sour cream and cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
