Mexican chicken spaghetti is baked with chicken, diced tomatoes with green chile peppers, and Colby-Jack cheese in this easy Mexican chicken dish.
Preparation Time
10 mins
Cooking Time
35 mins
Total Time
45 mins
Calories
725 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Step 3
Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes.
Step 4
Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese.
Step 5
Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.
Ingredients
2 tablespoons olive oil
2 cloves garlic, minced
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound spaghetti
1 (10.75 ounce) can cream of mushroom soup
1 small yellow onion, diced
0.5 cup shredded Colby-Monterey Jack cheese
3 skinless, boneless chicken breast halves, cut into bite-size pieces, or more t
