Description

This Taco Spaghetti Casserole is a flavorful fusion dish combining the comforting texture of spaghetti with the zesty, spicy flair of taco ingredients. A creamy mixture of chicken, taco seasoning, salsa, and cheese baked to bubbly perfection makes it a perfect crowd-pleaser for weeknight dinners or casual gatherings.

Ingredients

Main Ingredients

8 ounces thin spaghetti or angel hair pasta, cooked al dente
2 cups cooked chicken, chopped or shredded
2 cups Mexican blend cheese, divided
2 cans (10 ounces each) cream of chicken soup
1 cup sour cream
1 cup salsa
1 tablespoon taco seasoning

Optional Topping

Fresh chopped cilantro for topping (optional)

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ease cleanup.
Mix Ingredients: In a large bowl, combine the cooked spaghetti, chopped or shredded cooked chicken, 1 cup of the Mexican blend cheese, cream of chicken soup, sour cream, salsa, and taco seasoning. Stir well until all ingredients are evenly mixed.
Assemble Casserole: Transfer the combined mixture into the prepared baking dish. Sprinkle the remaining 1 cup of Mexican blend cheese evenly over the top to create a cheesy crust.
Bake: Cover the baking dish with foil and bake in the preheated oven for 25 to 30 minutes, or until the casserole is heated through and the cheese on top is melted and bubbly.
Serve: Remove from the oven and let the casserole cool slightly to set. Garnish with fresh chopped cilantro if desired, and serve warm for a delicious hearty meal.

Notes

For a spicier kick, add diced jalapeños or use a spicy salsa.
Chicken can be substituted with ground beef or turkey for variation.
Ensure the pasta is cooked al dente to avoid mushiness after baking.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
If dairy-free, substitute sour cream and cheese with appropriate non-dairy alternatives.