Wednesday, September 2, 2009

Easy Mexican Spaghetti Casserole

This recipe is so easy and so delicious! The ingredients are basic so it is a great last minute meal. This recipe can be easily modified and can be mild or spicy. Thanks Claudia for this great recipe!

Mexican Spaghetti Casserole

  • 1 can Cream of Mushroom Soup

  • 16oz. Velveeta Cheese

  • 1/4 cup milk

  • 1 package Spaghetti

  • 1 can Rotel Diced Tomatoes with Green Chilies

  • 1 lb. of Chicken

  • 1 can sliced Black Olives (optional)

  1. Cook Chicken in a skillet until it starts to brown and is no longer pink inside. I like to season it with Taco Seasoning. Dice or shred the cooked chicken.

  2. Prepare Spaghetti according to package directions.

  3. Cut Velveeta Cheese into small cubes.

  4. Combine Cream of Mushroom Soup, Velveeta Cheese, milk and Rotel in a bowl. Add cooked chicken and cooked Spaghetti to the mixture.

  5. Place in an 11x13 Casserole Dish and top with Black Olives (optional).

  6. Bake at 350 degrees for 25-30 minutes or until cheese is completely melted.

For more great Recipes visit Food On Fridays.


  1. That looks delicious. I make something sort of similar. That may end up as my birthday dinner later this month.

  2. What a wonderful recipe. I love casserole dishes. I think no one has enough fast and easy casserole dishes. THANKS!!! Geri


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