Southwest Spaghetti

Southwest Spaghetti is a quick and delicious meal the whole family will love!

Southwest Spaghetti is a quick and delicious meal the whole family will love!Our family loves Mexican food.  As a matter of fact I should probably say that again- we LOVE Mexican food! But throwing together a quick Mexican meal is not always quick, so I was really excited when I came across a way to blend all those Tex-Mex flavors together into an easy and different baked dish.  This is a great “second meal” from a roasted chicken.  After a few changes and adding my own twists, here is the recipe that I have used for family meals, church potlucks and busy work day suppers.  Enjoy!

Southwest Spaghetti

 

Ingredients:

1 cups of cooked, deboned and chopped chicken (or 1 can of cooked chicken)

  note: you can add up to 2 cups or 2 cans of chicken depending how much

  meat you want in your spaghetti

1 can cream of chicken soup

1 can Rotel style tomatoes 

1 cup chicken broth

1/2 lb. Velveeta, chopped or crumbled up into small pieces

8 oz. sour cream

1/2 cup shredded cheddar cheese (optional, see the directions below)

1 package spaghetti or fettucini 

 

Directions:

1.Cook the spaghetti in water and the chicken broth until just tender. Drain into a colander, retaining one cup of the water/broth (I use a large measuring cup)and set aside. 

2.In a large bowl (I like glass pyrex mixing bowls for this) mix together the water/broth, soup, tomatoes, velveeta and sour cream.

3.Whisk this mixture until it is fairly smooth. (Doing this while the water/broth is still hot helps the ingredients to melt and mix better!)

4.Add the chicken and stir until blended.

5.Add this chicken mixture into the spaghetti, stir until mixed.

6.Pour the mixture into a lightly greased 9 x 13 pan (I always use a glass pyrex pan)

7.Cover with foil and bake at 350° for 30 minutes.

8.If desired you can uncover, sprinkle with shredded cheddar cheese (but, who doesn’t love a reason to add extra cheese!) and return to the oven just until the cheese is melted. This makes a prettier presentation.

 I shared this post at the Our Simple Homestead Blog Hop, Clever Chicks Blog Hop & at the Art of Home Making Mondays.
Southwest Spaghetti
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Ingredients
  1. 1 cups of cooked, deboned and chopped chicken (or 1 can of cooked chicken) note: you can add up to 2 cups or 2 cans of chicken depending how much meat you want in your spaghetti
  2. 1 can cream of chicken soup
  3. 1 can Rotel style tomatoes
  4. 1 cup chicken broth
  5. 1/2 lb. Velveeta, chopped or crumbled up into small pieces
  6. 8 oz. sour cream
  7. 1/2 cup shredded cheddar cheese (optional, see the directions below)
  8. 1 package spaghetti or fettucini
Instructions
  1. 1.Cook the spaghetti in water and the chicken broth until just tender. Drain into a colander, retaining one cup of the water/broth (I use a large measuring cup)and set aside.
  2. 2.In a large bowl (I like glass pyrex mixing bowls for this) mix together the water/broth, soup, tomatoes, velveeta and sour cream.
  3. 3.Whisk this mixture until it is fairly smooth. (Doing this while the water/broth is still hot helps the ingredients to melt and mix better!)
  4. 4.Add the chicken and stir until blended.
  5. 5.Add this chicken mixture into the spaghetti, stir until mixed.
  6. 6.Pour the mixture into a lightly greased 9 x 13 pan (I always use a glass pyrex pan)
  7. 7.Cover with foil and bake at 350° for 30 minutes.
  8. 8.If desired you can uncover, sprinkle with shredded cheddar cheese (but, who doesn’t love a reason to add extra cheese!) and return to the oven just until the cheese is melted. This makes a prettier presentation.
One Ash Homestead http://oneashhomestead.com/

2 thoughts on “Southwest Spaghetti

  1. MM says:

    This is an oft-used favorite recipe of our family as well! Sometimes I will also add cream cheese along with my homemade cream of mushroom soup and wow – the flavor is awesome! Enjoyed your post and visiting you from Strangers & Pilgrims :)

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