Creamy Cheesy Chicken Spaghetti

This formula for Creamy, Cheesy Chicken Spaghetti is one I've been significance to share for some time. Yet, it was a formula that should have been changed.

That is the excellence of this formula. It is overly basic and it makes enough to nourish your family and still have enough for remains. What's more, it is so flippin' great!

So when I begin tweaking it, I figured I would change out one of the jars of cream of chicken for a container of cream of onion or a jar of cream of mushroom. Both of those were simply not working. The mushroom didn't generally include much flavor and the onion was too solid that it overwhelmed different flavors.

On the off chance that you cherish rich, hot pasta dishes, this Creamy, Cheesy Chicken Spaghetti will knock your socks off. Cook the sauce for a couple of hours and after that hurl with pasta when you're prepared to serve.

For the chicken, to make it faster, you can utilize a locally acquired rotisserie chicken or the pre-cooked/pre-flame broiled chicken in the refrigerated area and cooler areas of your supermarket.

Also try our recipe Mexican Spaghetti

If you love pasta dishes, this Cheesy Chicken Spaghetti recipe is for you! Super simple to make, easy, creamy, and spicy. Check out!

Ingredients

8 oz angel hair pasta (1/2 of a 16 oz. box)
2 cups chopped, cooked chicken
2 (10 oz) cans cream of chicken soup
1 cup salsa
1 cup sour cream
2 cups Mexican cheese blend, divided use
1 tbsp taco seasoning
dried parsley, for topping (optional)

Instructions

Preheat oven to 350f degrees.
Spray a 9x13 baking dish with nonstick cooking spray.
Cook pasta according to package directions (remember, you are only using half a box of angel hair pasta here.)
Once pasta is cooked, drain well.
Place pasta back into the pot and add diced chicken, cream of chicken soups, salsa, sour cream, 1 cup of Mexican cheese blend and taco seasoning.
Stir well to combine (this will take a few minutes.)
Pour combined mixture into your prepared baking dish.
Top with remaining cheese and a sprinkling of dried parsley.
Cover with nonstick aluminum foil.
Cook in the oven for about 25 minutes (until hot and bubbly.)