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Mexican Spaghetti Bake Recipe

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4.1 from 73 reviews

This flavorful Mexican Spaghetti Bake combines tender baked chicken, angel hair pasta, a creamy tomato and salsa sauce, and a cheesy topping for a comforting and easy-to-make dinner. Infused with taco seasoning and baked to perfection, it’s a delicious twist on traditional spaghetti that’s perfect for family meals or casual gatherings.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

For the Baked Chicken Breast

  • 1 large chicken breast (approximately 8 ounces), baked and cubed
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon taco seasoning

Mexican Spaghetti Bake

  • 8 ounces angel hair pasta
  • 1 can Rotel (10 ounces)
  • 2 cans cream of chicken soup (10 ounces each)
  • 1 cup salsa
  • 2 cups finely shredded cheese – cheddar, Monterey Jack, or a combination
  • 1 cup sour cream
  • 1 tablespoon taco seasoning
  • Cilantro, for garnish

Instructions

  1. Preheat and Prepare Chicken: Preheat your oven to 425°F (220°C). Grease a 9×13-inch baking dish to prevent sticking. Brush the chicken breast on both sides with olive oil and sprinkle evenly with taco seasoning. Place it on a baking sheet and bake for 20-25 minutes until cooked through.
  2. Cook Pasta: While the chicken bakes, bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
  3. Cube Chicken and Lower Oven Temperature: Remove the chicken from the oven and let it cool slightly. Cube the chicken into bite-sized pieces. Lower the oven temperature to 350°F (175°C) for the casserole baking step.
  4. Prepare Sauce Mixture: In a large pot (off heat), combine the can of Rotel, both cans of cream of chicken soup, salsa, sour cream, 1 cup of shredded cheese, and 1 tablespoon taco seasoning. Stir together until smoothly blended.
  5. Combine Pasta and Chicken with Sauce: Add the drained angel hair pasta and cubed chicken to the sauce mixture. Stir well until everything is evenly coated and combined.
  6. Assemble and Bake Casserole: Transfer the pasta mixture into the greased 9×13-inch baking dish. Sprinkle the remaining 1 cup of shredded cheese evenly over the top. Loosely cover the dish with aluminum foil to prevent over-browning.
  7. Bake Until Bubbly: Bake the casserole in the preheated 350°F oven for 25 minutes, or until the cheese on top is melted and bubbly.
  8. Garnish and Serve: Remove the foil and garnish with fresh cilantro if desired. Serve hot and enjoy your Mexican Spaghetti Bake!

Notes

  • Variations: Substitute ground beef or any protein instead of chicken for different flavors.
  • Vegetarian option: Omit chicken entirely and add extra vegetables or beans.
  • Pasta choice: Angel hair is preferred for its light texture, but any pasta shape will work.
  • Covering casserole with foil during baking prevents burning and ensures even cooking.
  • Prepare the casserole up to 24 hours in advance and bake just before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican-American

Find it online: https://flavorhug.com/mexican-spaghetti-bake-recipe/