Name: Tex-Mex Chicken Spaghetti
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 6 servings
Ingredients: Kosher salt; 1 pound spaghetti; Two 10 3/4-ounce cans cream of chicken soup; 2 generous cups pulled rotisserie chicken (from about 1 large chicken); 1 cup chicken stock; 1 tablespoon adobo sauce from canned chipotles; 1 teaspoon seasoned salt; 1 poblano pepper, finely diced; 1 small red bell pepper, finely diced; 1 medium onion, finely diced; 2 1/2 cups shredded sharp pepper jack cheese; Freshly ground black pepper; Fresh cilantro leaves, for garnish

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.
Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.

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Tex-Mex Chicken Spaghetti

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