Southwest Chicken Spaghetti Casserole

So school is closed today for Kellen and it reminds me of when I was a kids we would wish and wish for a snow (in this case ice) day, but as a adult it means the morning scramble unless you can stay home for the day as well. The joys of being a parent who works out of the home....

Today I am sharing a perfect cold weather meal, Southwest Chicken Spaghetti. This meal is really easy and my little guy loved it. The recipe is weeknight easy and can be made n advance only leaving you to top with the onion topping and get in the oven. I adjusted the amounts of some of the ingredients from the original and used ground chicken of pieces of chicken. Sometimes I do not like how chicken reheats and like the ground chicken in some casseroles. The crunchy onions are the cherry on top and I usually have to fight Ron and Kellen off before they eat them all off the top of the casserole- sneaky boys!

Did you watch Obama's address last night? It was really moving and makes me miss him already. He and his family are intelligent and classy.  It brought tears to my eyes because it reminded me what an honor it was to work for the House of Representatives during the passage of the Affordable Care Act. Thank you, Mr. President. 

Tonight I am hoping to get to Pure Barre as long as the ice stays away! Happy hump day folks!


1 lb thin spaghetti, uncooked
1 lb ground chicken 
2 (10.75-oz) can Cream of Chicken soup
1 cup sour cream
1/2 tsp onion powder
1 tsp garlic powder
1 (10oz) can Rotel Diced Tomatoes with Green Chiles
2 cups shredded cheddar cheese, divided
1 (2.8oz) container French fried onions 


Preheat oven to 350 degrees. Lightly spray a 9x13-inch baking dish with cooking spray. Set aside.

Cook pasta according to package directions. Drain.

While pasta cooks, cook the ground chicken until completely cooked and no longer pink.

Mix together chicken, soup, sour cream, onion powder, garlic powder, Rotel tomatoes (undrained), 1/2 cup cheese. Add cooked pasta. Spread into prepared baking dish.

Top pasta with remaining cheese and French fried onions.

Bake for 25 to 30 minutes, until bubbly.

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