Mexican Style Chicken Spaghetti
A flavorful Mexican-inspired chicken spaghetti dish with savory cheeses, vegetables, and a spicy tomato sauce, perfect for hearty family dinners or casual gatherings.
Ingredients
- 5 to 6 cups cooked chicken ⓘ
- 10 to 12 ounces spaghetti ⓘ
- 1 bell pepper, chopped ⓘ
- 1 onion, chopped ⓘ
- 1 cup chopped celery
- 1 stick butter ⓘ
- 1 (10 3/4 oz) can tomato soup ⓘ
- 1 can Ro-Tel tomatoes ⓘ
- 1 can sliced mushrooms ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon garlic powder ⓘ
- 3 chicken bouillon cubes ⓘ
- 1/2 cup water ⓘ
- 2 cups grated cheddar cheese ⓘ
- 2 cups grated Velveeta cheese
Instructions
- Boil chicken and de-bone.
- Cook spaghetti according to package directions.
- In a medium saucepan, sauté chopped bell pepper, onion, and celery in butter.
- Add tomato soup, Ro-Tel tomatoes, sliced mushrooms, salt, garlic powder, chicken bouillon cubes, and water to the saucepan.
- Stir to combine and simmer briefly.
- In a large bowl, mix cooked spaghetti, the sauce mixture, grated cheddar cheese, and grated Velveeta cheese.
- Transfer the mixture to a greased 9 x 13-inch baking pan.
- Bake at 350°F (175°C) for 45 minutes until bubbly and golden.
Tips & Substitutions
For added flavor, consider using rotisserie chicken instead of boiled chicken. You can also substitute spaghetti with whole wheat or gluten-free pasta. If you want a spicier kick, add jalapeños or use spicy Ro-Tel tomatoes. For a creamier texture, mix in a bit of sour cream or cream cheese into the sauce.
Serving Suggestions
Serve this Mexican Style Chicken Spaghetti with a side salad for a refreshing contrast, or pair it with garlic bread for a comforting meal. It also goes well with a side of refried beans or corn, making it a hearty dinner option. For a festive touch, top with fresh cilantro or avocado slices.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place in the microwave or oven until heated through. If the dish seems dry, add a splash of water or broth before reheating to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Style Chicken Spaghetti contains roughly 524 calories, with 21g protein, 61g carbohydrates, and 23g fat. It is an excellent source of vitamin D (66% of the Daily Value), protein (41% of the Daily Value), and vitamin C (27% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1248mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of cheese in this recipe?
Yes, you can substitute the cheddar and Velveeta with your favorite cheese blends. Monterey Jack or Pepper Jack add a nice flavor twist. Just ensure that the cheese melts well to maintain the creamy texture.
Is it possible to make this dish ahead of time?
Absolutely! You can assemble the dish a day in advance and store it in the refrigerator before baking. Just be sure to cover it tightly. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven.
Can I make this recipe vegetarian?
Yes, you can easily make a vegetarian version by omitting the chicken and using vegetable broth instead of water. Add extra vegetables like zucchini or corn and consider using plant-based cheeses for a delicious meat-free meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).