Cheesy Salsa Chicken Spaghetti

My kids love this dinner, and I know it’s a bit of a splurge because it’s so rich and cheesy, but sometimes after cold soccer or football games, it’s just the warm, comforting meal that we all need to warm up. It’s also a great dish to assemble ahead of time and keep in the refrigerator until you are ready to bake. If you are going to make it ahead of time, just increase your bake time by 20 minutes to ensure that everything is heated through.

Cheesy Salsa Chicken Spaghetti

  • Difficulty: easy
  • Print

16 ounces spaghetti

2 cans cream of chicken soup

16 ounces Velveeta cheese, cut into 1-inch cubes

1 – 10 ounce can tomatoes and green chiles (optional)

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon dried oregano

1 cup shredded Mexican blend cheese

2 cups Salsa Chicken (or shredded plain rotisserie chicken)

Parley, chopped (for garnish)


Preheat the oven to 350 degrees.

In a large pot, cook the pasta according to the package directions, leaving it slightly al dente. Strain and return the pasta to the pot. 

Add condensed soup, cheese, tomatoes, cumin, garlic powder, oregano, and chicken. Gently stir until all of the ingredients are evenly combined. 

Pour the spaghetti mixture into a greased 9×13 baking dish and top with shredded cheese

Bake for 15-20 minutes or until the cheese is melted and the edges of the pan are bubbling. Remove the pan from the oven and serve.

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