Tex-Mex Chicken Spaghetti
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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



  1. Preheat the oven to 350 degrees F.
  2. Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
  3. 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.
  4. 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.