Description
This Taco Spaghetti Casserole is a flavorful fusion dish combining the comfort of creamy pasta with zesty Mexican-inspired flavors. Featuring tender chicken, a blend of Mexican cheeses, and a creamy sauce enriched with salsa and taco seasoning, this casserole is perfect for a family-friendly dinner that’s easy to prepare yet full of bold taste.
Ingredients
Scale
Main Ingredients
- 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 and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy serving after baking.
- Mix Ingredients: In a large bowl, combine the cooked pasta with chopped or shredded chicken, 1 cup of the Mexican blend cheese, cream of chicken soup, sour cream, salsa, and taco seasoning. Stir well to evenly distribute all the ingredients, creating a creamy, flavorful mixture.
- Assemble the Casserole: Transfer the combined mixture to the prepared baking dish, spreading it evenly. Sprinkle the remaining 1 cup of Mexican blend cheese over the top to create a cheesy crust as it bakes.
- Bake: Cover the casserole with foil and bake it in the preheated oven for 25-30 minutes, or until it is heated through, bubbly, and the cheese has melted nicely.
- Serve: Remove from oven and let it cool slightly to set before serving. Garnish with fresh chopped cilantro if desired for a fresh, herbaceous finish.
Notes
- You can substitute rotisserie chicken for quick prep.
- For spicier flavor, use a hot salsa or add jalapeños.
- Leftovers refrigerate well for up to 3 days and reheat in the oven or microwave.
- To make it gluten-free, use gluten-free pasta and confirm taco seasoning is gluten-free.
- If desired, add black beans or corn for extra texture and nutrition.
