Tex Mex Chicken Spaghetti

Name: Tex Mex Chicken Spaghetti
Ingredients: 1 (16 ounce) package angel hair pasta; 4 cups chicken breasts, cooked and cubed (I use Precooked, cubed chicken in the freezer aisle); 2 (10 1/2 ounce) cans cream of chicken and mushroom soup; 1 (16 ounce) package processed cheese, original flavor; 1 (16 ounce) jar medium salsa; 1 (1 1/4 ounce) packet hot and spicy taco seasoning; 1 cup sour cream; 3 cups spicy nacho tortilla chips, crushed

8 ingredients

8 steps

Ingredients

1 (16 ounce) package angel hair pasta
4 cups chicken breasts, cooked and cubed (I use Precooked, cubed chicken in the freezer aisle)
2 (10 1/2 ounce) cans cream of chicken and mushroom soup
1 (16 ounce) package processed cheese, original flavor
1 (16 ounce) jar medium salsa
1 (1 1/4 ounce) packet hot and spicy taco seasoning
1 cup sour cream
3 cups spicy nacho tortilla chips, crushed

Directions

1

Preheat oven to 425 degrees.
2

Cook pasta per package instructions.
3

In a large skillet, combine cooked chicken, processed cheese, soup, salsa, taco seasoning, and sour cream. Heat on medium until cheese is melted and all ingredients are well incorporated.
4

Stir in cooked pasta. If too thick, add small amounts of pasta water until creamy. I usually add about 1 can of pasta water.
5

Transfer to a greased casserole dish.
6

Top with crushed chips.
7

Bake in preheated oven for 25-35 minutes until bubbly and chips have browned.
8

Serve hot and enjoy.