Description
This Taco Spaghetti Casserole is a fun and flavorful twist on traditional pasta dishes, combining taco-seasoned chicken, creamy soup, tangy salsa, and plenty of melted cheese. Topped with fresh cilantro, this dish is perfect for a quick weeknight dinner or a crowd-pleasing family meal.
Ingredients
Scale
- 8 ounces thin spaghetti or angel hair pasta, cooked al dente
- 2 cups cooked chicken, chopped or shredded
- 2 cups Mexican blend cheese, divided
- 2 cans (10 ounces each) cream of chicken soup
- 1 cup sour cream
- 1 cup salsa
- 1 tablespoon taco seasoning
- Fresh chopped cilantro for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti or angel hair pasta according to the package instructions, drain, and set aside.
- In a large mixing bowl, combine the cooked chicken, 1 1/2 cups of the Mexican blend cheese, cream of chicken soup, sour cream, salsa, and taco seasoning. Stir until everything is well mixed.
- Add the cooked pasta to the mixture and stir gently to combine.
- Transfer the pasta mixture to a greased 9×13-inch baking dish, spreading it evenly.
- Sprinkle the remaining 1/2 cup of Mexican blend cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Once done, remove from the oven and let it sit for a few minutes.
- Garnish with fresh chopped cilantro before serving, if desired.
Notes
- You can substitute ground beef or turkey for the chicken if preferred.
- Use a mild or spicy salsa depending on your flavor preference.
- For extra heat, you can add some chopped jalapeños or hot sauce.
- If you prefer a crispy topping, broil the casserole for the last 2-3 minutes of baking.
- This casserole can be made ahead and stored in the fridge for up to 2 days before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Mexican