Today I am sharing a perfect cold weather meal, Southwest Chicken Spaghetti. This meal is really easy and my little guy loved it. The recipe is weeknight easy and can be made n advance only leaving you to top with the onion topping and get in the oven. I adjusted the amounts of some of the ingredients from the original and used ground chicken instead of pieces of chicken. Sometimes I do not like how chicken reheats and like the ground chicken in some casseroles. The crunchy onions are the cherry on top and I usually have to fight Ron and Kellen off before they eat them all off the top of the casserole- sneaky boys!
Southwest Chicken Spaghetti Casserole
- 1 lb thin spaghetti uncooked
- 1 lb ground chicken
- 2 (10.75) oz Cream of Chicken soup
- 1 cup sour cream
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 10 oz can Rotel Diced Tomatoes with Green Chiles
- 2 cups shredded cheddar cheese divided
- 2.8 oz French fried onions
- Preheat oven to 350 degrees. Lightly spray a 9x13-inch baking dish with cooking spray. Set aside.
- Cook pasta according to package directions. Drain.
- While pasta cooks, cook the ground chicken until completely cooked and no longer pink.
- Mix together chicken, soup, sour cream, onion powder, garlic powder, Rotel tomatoes (undrained), ½ cup cheese. Add cooked pasta. Spread into prepared baking dish.
- Top pasta with remaining cheese and French fried onions.
- Bake for 25 to 30 minutes, until bubbly.
Adapted From Plain Chicken
Tried this recipe? I'd love to see it! Mention @CheeseCurdInParadise or tag #cheesecurdinparadise on Instagram!