Rating: 4.44 stars
25 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This dish is an easy meal that my Mom used to make when we were little. It is so easy and it is delicious!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • 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.

  • 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.

  • Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.

Nutrition Facts

725 calories; protein 38.3g; carbohydrates 95.1g; fat 20.5g; cholesterol 64.8mg; sodium 953.2mg. Full Nutrition
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Reviews (29)

Most helpful positive review

Rating: 5 stars
12/05/2018
My family loved it! I felt it was a little too bland. When I make this again I am going to put the spaghetti in a 9 X 12 casserole, add mushrooms and black olives to the chicken mixture, then top with sour cream and the cheese. I'll let y'all know how it turns out!! Read More
(6)

Most helpful critical review

Rating: 3 stars
12/18/2017
The flavor was good but definitely needs more moisture. I will be adding broth cream cream of mushroom soup (or something) to the leftovers (there was a lot leftover). Too bad for the family but they'll be eating this one again this week. Hopefully the added moisture will help! Again not a terrible recipe just a bit dry.:) Read More
(1)
25 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/04/2018
My family loved it! I felt it was a little too bland. When I make this again I am going to put the spaghetti in a 9 X 12 casserole, add mushrooms and black olives to the chicken mixture, then top with sour cream and the cheese. I'll let y'all know how it turns out!! Read More
(6)
Rating: 4 stars
06/11/2016
I thought this was pretty good but hubby wasn't too pleased. I followed the recipe as written except I used penne pasta instead of spaghetti noodles and I upped the cheese to 1 1/2 cups. Read More
(2)
Rating: 5 stars
07/09/2018
Very good! We loved it!! Easy to make and delicious! Read More
(2)
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Rating: 3 stars
12/18/2017
The flavor was good but definitely needs more moisture. I will be adding broth cream cream of mushroom soup (or something) to the leftovers (there was a lot leftover). Too bad for the family but they'll be eating this one again this week. Hopefully the added moisture will help! Again not a terrible recipe just a bit dry.:) Read More
(1)
Rating: 5 stars
08/16/2020
I tweeked the recipe and it turned out to be a very big hit for my guests. I added a whole green bellpepper, half pint of heavy whipping cream and used the entire can of rotel tomatoes. I just wanted it to be a bit mor wet when I baked it. The original recipe is very dry. Read More
(1)
Rating: 5 stars
01/30/2016
My husband and I enjoyed this recipe and even discussed what we could add to it to make it even yummier. It was very easy and pretty quick to make. I did add about a cup more of cheese and I seasoned my chicken with a dash of salt and pepper and some seasoning salt. Read More
(1)
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Rating: 4 stars
06/25/2020
I had leftover spaghetti noodles and a rotisserie chicken, so I decided to make this casserole. I only used half of the amount of noodles and doubled the amount of chicken. I only had regular canned diced tomatoes, so I added a small can of diced peppers. I also added a half cup of cotija cheese since I had it and one cup of shredded Mexican cheese. I also used cream of chicken soup since my family doesn’t like mushrooms. For spices, I added black pepper, cumin, and smoked paprika. It was tasty and enough food for leftovers! Read More
(1)
Rating: 5 stars
04/05/2020
The recipe was super easy to make with what we had on hand. I used grilled chicken strips from the freezer to save time. We love spices and a bit of heat so I added cumin cilantro salt pepper and some seasoning mix to the chicken while it was cooking. I had to make 1.5 times the recipe so I think that helped offset the amount of liquid. Read More
(1)
Rating: 5 stars
03/12/2017
I made a couple of changes and it was still excellent. I used processed cheese slices because that's all I had and also a good dose of Frank's red hot sauce. Easy weeknight meal, thank you! Read More
(1)