Ingredients
- 3 cups cooked chicken, shredded or cubed
- 1 pound angel hair pasta
- 2 cans (10.5 ounces) cream of chicken with herbs soup
- 1 can (15 ounces) fire roasted diced tomatoes, undrained
- 1 can (4 ounces) diced green chilies, undrained
- 1 cup sour cream
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded Cheddar Jack cheese
- 1 cup green onions, chopped
- 1 tablespoon Adobo seasoning
- 1 teaspoon black pepper
Instructions
- Preheat oven to 350° and grease a 9-by-13-inch backing dish.
- Cook angel hair pasta according to package directions, reserve 1/2 cup pasta water and drain.
- In a large bowl, combine the soup, diced tomatoes, green chilies, sour cream and reserved pasta water, stirring until well combined.
- Pour the soup mixture over the cooked pasta, add in the onions, Monterey Jack cheese snd seasonings and stir well.
- Transfer the spaghetti mixture to the prepared baking dish
- Sprinkle the Cheddar Jack cheese over the top of the spaghetti.
- Bake the spaghetti for 35-40 minutes until cheese is melted and bubbly and starting to brown.
- Serve hot with a side salad for a complete meal.
The original recipe for this cheesy, creamy chicken casserole can be found on Facebook.
Cooking With Jennie 