Recipe courtesy of Ree Drummond
Tex-Mex Chicken Spaghetti
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- Level: Easy
- Total: 1 hr 5 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 666
- Total Fat
- 29 g
- Saturated Fat
- 14 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 35 g
- Cholesterol
- 89 mg
- Sodium
- 844 mg
- Level: Easy
- Total: 1 hr 5 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 666
- Total Fat
- 29 g
- Saturated Fat
- 14 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 35 g
- Cholesterol
- 89 mg
- Sodium
- 844 mg
Ingredients
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Directions
- 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.
