Chicken Spaghetti

Chicken Spaghetti

Easy Baked Chicken Spaghetti Casserole

I think I may have found my Mexitalian recipe. The perfect combo of pasta with Mexican (Southwest) seasonings.

And this makes a huge casserole. Makes two meals for my family of four. I’ve served it the second day as leftovers.

Or better yet divide into 2 square casseroles and freeze one for a quick and easy meal a few weeks later. Sorry for the imperfect picture. Forgot to take one before I took the first spoonful out. Guess I was hungry .

Baked Chicken Spaghetti Recipe: 3-4 Chicken Breast halves, cooked.1 pound thin spaghetti.1 small diced green chiles.1/2 of a onion, finely diced.Half of a red bell pepper, finely diced.1 can cream of mushroom soup.1 can cream of chicken soup.2 cups chicken broth (you can use the broth from the chicken or canned stock).2 1/2 cups shredded cheddar cheese.1 tablespoon Southwestern Seasoning.Salt and Pepper to taste.


  • 3-4 Chicken Breast halves, cooked
  • 1 pound thin spaghetti
  • 1 small diced green chiles
  • 1/2 of a onion, finely diced
  • Half of a red bell pepper, finely diced
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 2 cups chicken broth (you can use the broth from the chicken or canned stock)
  • 2 1/2 cups shredded cheddar cheese
  • 1 tablespoon Southwestern Seasoning
  • Salt and Pepper to taste.
Read the whole recipe on A Simple Kitchen