This Mexican chicken spaghetti casserole is an easy, family-friendly weeknight dinner. Shredded chicken and taco seasoning are mixed with cooked thin spaghetti in a creamy, tangy sauce, topped with melted Mexican blend cheese. It’s a complete, comforting meal on its own or served alongside your favorite sides.
Why This Is An Easy Casserole
- Uses simple pantry ingredients and cooked chicken for fast prep.
- Creamy, cheesy sauce that stays kid-friendly.
- A comforting one-dish meal the whole family will enjoy.
- Flexible — use leftover, rotisserie, or poached chicken.
Ingredients Needed
- Thin spaghetti or angel hair pasta — cooked according to package directions (about 8 ounces).
- Cooked chicken — 2 cups, shredded or diced.
- Mexican blend cheese — 2 cups, divided for mixing and topping.
- Cream of chicken soup — two 10-ounce cans to create a creamy base.
- Sour cream — 1 cup for tang and richness.
- Salsa — 1 cup for flavor and a bit of spice.
- Taco seasoning — 1 tablespoon for savory Mexican-style seasoning.
- Fresh chopped cilantro — optional, for garnish and brightness.
How to Make
Below is a concise, step-by-step overview. Full measurements appear in the recipe card.
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish with cooking spray.
- Cook the pasta to just shy of al dente, drain, and let cool slightly.
- In a large bowl, combine the cooked pasta, shredded chicken, 1 cup of the cheese, cream of chicken soup, sour cream, salsa, and taco seasoning. Mix until evenly combined.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining cheese over the top.
- Cover with foil and bake 25–30 minutes, until heated through and the cheese is melted and bubbly. Remove the foil the last few minutes if you want the cheese to brown slightly.
- Let the casserole rest a few minutes, then serve garnished with chopped cilantro if desired.
Variations For Casserole
- Replace cream of chicken with cream of mushroom or cream of cheese for a different flavor.
- Swap salsa for a can of Rotel or diced tomatoes (include the juices) for more tomato flavor.
- Use other pasta shapes — bowtie, rigatoni, or penne work well.
- Change the cheese to pepper jack, sharp cheddar, or a blend to adjust heat and flavor.
Storing
Refrigerate: Store leftovers in an airtight container for 2–3 days.
Reheat: Warm portions in the microwave or reheat the whole dish in the oven covered with foil until heated through.
Freeze: Freeze leftover casserole for 1–2 months. Thaw overnight in the refrigerator before reheating, or reheat from frozen (covered) in the oven until hot throughout.
Freezer Meal Directions
This casserole freezes and bakes well from frozen — a great make-ahead dinner.
How to Prep
- Assemble the casserole following the recipe directions, but do not bake.
- Cover tightly with foil or use an oven-safe container with a lid, and freeze for up to 3–4 months.
How to Heat
- Place the covered frozen casserole in a 350°F oven and bake for about 45 minutes covered.
- Remove the foil and continue baking until the casserole is heated through and the cheese is bubbly, about an additional 10–20 minutes depending on oven and pan depth.
FAQs
Cook the pasta for a minute or two less than package directions (just under al dente). It will finish cooking in the oven without becoming mushy.
What’s the difference between Mexican chicken spaghetti and chicken Tetrazzini?
Mexican chicken spaghetti leans on taco-style flavors — salsa, taco seasoning, and tomato-based ingredients — while chicken Tetrazzini is a creamy, often mushroom-based casserole with a milder, more classic cream sauce.
More Casserole Recipes
If you enjoy casseroles, try variations like Dorito Casserole, Taco Cornbread Casserole, Cheeseburger Casserole, Layered Enchilada Casserole, or Chicken Stuffing Casserole for other family-friendly dinners.
Mexican Chicken Spaghetti
Ingredients
- 8 ounces thin spaghetti or angel hair pasta, cooked
- 2 cups cooked chicken, shredded or chopped
- 2 cups Mexican blend cheese, divided
- 2 cans (10 oz each) cream of chicken soup
- 1 cup sour cream
- 1 cup salsa
- 1 tablespoon taco seasoning
- Fresh chopped cilantro for topping (optional)
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Cook pasta according to package directions; drain.
- In a large bowl, combine pasta, chicken, 1 cup cheese, cream of chicken soup, sour cream, salsa, and taco seasoning. Mix well.
- Spread the mixture in the prepared baking dish and sprinkle remaining cheese on top.
- Cover with foil and bake 25–30 minutes until heated through and cheese is melted and bubbly. Remove foil toward the end if you prefer browned cheese.
- Let cool slightly before serving. Garnish with cilantro if desired.
Notes
Chicken: Use shredded or diced chicken; rotisserie works well. Pasta: Cook until al dente to avoid a soggy casserole. Vegetables: Optionally stir in drained corn or rinsed beans for extra texture and protein.
Equipment
- 9×13 baking dish
- Mixing bowl
- Spoon
Nutrition (per serving)
Calories: 207 kcal | Carbohydrates: 5 g | Protein: 17 g | Fat: 14 g | Sodium: 491 mg
