Tex-mex Chicken Spaghetti Casserole

Tex-mex Chicken Spaghetti Casserole

Ready in 1 hour

This makes a lot, but it freezes well and it's even better the next day.

"It was really good! After taking time to read the other reviews, I actually used mini farfalle and Cambell's Cream of Chicken AND Mushroom soup (never seen it before, but it was in one can and thought it might be a good substitute). After the questions about which brand of Rotel, I just used mild Rotel and did not drain the tomatoes, but I seasoned my chicken for additional flavor. I also put some shredded Fiesta Blend cheese on top the last 15 minutes of baking. My family absolutely LOVED it!"

- leigh0829

Top-ranked recipe named "Tex-mex Chicken Spaghetti Casserole"

4.6 avg, 132 review(s) 88% would make again


Are you making this? 
4 boneless, skinless Chicken breasts; boiled and cut into bite sized pieces-reserve water
1 can Fat free cream of mushroom soup
1 can Rotel tomatoes; Use the hot if you like it spicy
1 can (8 ounce) Tomato sauce
1 large Onion; diced
1 large Bell pepper; diced
1/2 stick Butter
1 16 ounce Mexican Velveeta cheese; sliced
1 package Spaghetti; small box

Original recipe makes 10



Boil the chicken breasts in a large pot, reserving the water. While the chicken is boiling, melt the butter in a large, deep skillet and saute the onion and pepper until translucent. Add the soup, tomatoes, tomato sauce, and sliced Velveeta cheese to the onion and peppers and heat and stir until everything is warm and then set the mixture aside. When the chicken is done, remove to a plate to cool and bring the water to a boil. Break the spaghetti into 3 or 4 inch pieces and cook according to package directions. While the spaghetti is cooking, cut the chicken into bite sized pieces and add to the soup and cheese mixture in the skillet, stirring to mix well. Strain the spaghetti and rinse it with cool water and then add it to the chicken mixture, stirring to mix well. Turn all into a large baking dish, cover with foil and bake at 300 degrees for one hour. This is a heavy dish, so a light side dish such as a vegetable or salad would be good with this, but really it''s a meal by itself.


Added on Award Medal
Verified by stevemur

tex mex cassarole photo by Beachbumette Beachbumette

photo by marciobourdain marciobourdain

photo by Allycat413fishie Allycat413fishie

baked for 53 minutes, too hungry to wait the whole hour. It was good! photo by BluFridae BluFridae

photo by andrewbatch andrewbatch

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Calories Per Serving: 485 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Tex-mex Chicken Spaghetti Casserole All 132 reviews

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I used ground chicken and added a few veggies. Like the author said, it is a heavy meal so serve with light side. Takes a lot of time and work, but overall very easy and very good. Family loved it!
Memphius 1 week ago
This dish is great! It was a little cumbersome to make just because it is a LOT of food. I followed some of the suggestions and used rotel and added sautéed mushrooms to mix. We also used fettichini instead of spaghetti, loved it!
simplykendrajane 3 weeks ago
cudikid17 1 month ago
I used ground chicken and added taco seasoning. It was amazing!
anehlers 2 months ago
Absolutely delicious! I added a fresh jalape?o and mushrooms to the veggies.
bnb1031 3 months ago
I added fresh mushrooms in with the sautéed onions and bell pepper. My family loved this, and it's a great way to solve the 'what's for supper' problem.
Butterfly9608 3 months ago
My entire family really enjoyed this. I added a some cayenne and cajan spice for a little more zip. Topped it off with fiesta blend shredded cheese. I will definitely make this again.
Deh43 4 months ago
dklaffin 5 months ago
Very nice recipe! Add a bit of spice and cajun into the mixture too to give it a bit more edge.... I made a side of garlic mushrooms and they went really well with it.
WillyWhitby 5 months ago
Very good but runny...will reduce chicken broth.
AlligatorMan 5 months ago
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