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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 419.6
  • Total Fat: 24.5 g
  • Cholesterol: 70.3 mg
  • Sodium: 1,121.6 mg
  • Total Carbs: 43.5 g
  • Dietary Fiber: 4.1 g
  • Protein: 27.6 g

View full nutritional breakdown of Mexican Chicken Spaghetti - Large Quantity calories by ingredient
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Mexican Chicken Spaghetti - Large Quantity

Submitted by: ALILLAMB

Introduction

Spaghetti combined with chicken, corn, olives, spices and a cheesy sauce. Easy to make ahead of time and freeze, or bake and serve immediately. Spaghetti combined with chicken, corn, olives, spices and a cheesy sauce. Easy to make ahead of time and freeze, or bake and serve immediately.
Number of Servings: 24

Ingredients

    1 1/2 lbs. cooked boneless skinless chicken thighs, shredded
    1 3/4 lbs. cooked boneless skinless chicken breasts, shredded
    1 can Swanson's 99% Fat Free Chicken Broth
    30 oz. dry spaghetti, broken into 2-inch pieces
    11.5 oz. Tostitos Salsa Con Queso (1/2 of a 23-oz. jar)*
    2 cans Campbells Cheddar Cheese Soup
    3 cans Campbells Cream of Chicken & Mushroom Soup
    3 cans large black olives
    3 cups frozen yellow sweet corn, thawed & drained
    1/4 c. minced garlic
    3 t. garlic powder
    2 T. taco seasoning mix
    9 T. dehydrated chopped onion
    1 T. black pepper
    6 cups Sargento Reduced Fat 4 Cheese Mexican cheese, divided

    *Can substitute 3 cans of Campbells Nacho Cheese Soup for the Salsa Con Queso and 2 cans Cheddar Cheese Soup.

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Directions

Cook spaghetti until al dente (still somewhat firm) in large stockpot with the chicken broth and water to cover. Place extra pot or bowl under a colander and drain the spaghetti, reserving the cooking liquid.

Combine meat from chicken thighs and breasts, spaghetti, and remaining ingredients through the black pepper, along with 3 cups of the cheese. Pour in cooking liquid until you reach the desired consistency, stirring after you add. Start with 2 to 3 cups and add more if needed. Pour into 3 9x13-inch baking dishes and top with remaining 3 cups of cheese.

To serve for dinner, bake at 350 for 35 to 45 minutes, until hot and bubbly. If making ahead, you can cover and refrigerate for up to two days, or cover with heavy-duty aluminum foil and freeze for up to six months. Thaw before baking as directed.

This also splits well into 6 8x8-inch baking dishes for freezing and/or exchanging with others.

Serving Size: Makes 24 servings, approximately 1 cup each

Number of Servings: 24

Recipe submitted by SparkPeople user ALILLAMB.






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