Tex-Mex Cheesy Chicken Spaghetti
About once a week I put my foot down and I tell Eric, “YOU ARE TAKING CARE OF MISS PEPPER! I AM LIVING IN THE KITCHEN TODAY.” Normally, he argues with me a little because well, he’s a man. (Sorry, Babe. I know you’ll be reading this probably later tonight!)
I’m pretty sure he will forget that I called him out after I make something else to eat, so oh well.
Anyway- like I was saying, about once a week I dedicate a good portion of my day to the kitchen. I test out new recipes, I tweak old ones, I sing along to some Miranda. It’s really a perfect day.
Every hour or so food magically appears on the dining room table and Eric walks in like, “whoa, when can I eat this?” and I normally make him wait until it is cold and after I take some photos. I’m the worst!
But, he is the most honest with me when it comes to my recipes. Sometimes a little too honest. He’s quite the food critic these days. (hahaha!) Before I actually post a recipe It normally goes through a chain of people. Myself, Eric, and My mom. If we all agree that it is fabulous, then I tell you all that it is fabulous. We build a lovely relationship of trust, and you continue making my recipes, and my heart is happy!
It’s really a wonderful thing!
Okay, now that you know all of that. I will introduce you to one of my latest kitchen creations. Tex Mex Cheesy Chicken Spaghetti. I love me some Tex Mex! I normally don’t make it because it’s something I tend to get when we go out for dinner, but doing this blog now is helping me break out of my little cooking shell.
I still won’t put mushrooms in anything, don’t ask.
I hope you all enjoy!
-Xo, Star
(Eric is my fork holding model in this picture. I still didn’t let him take a bite.)
Tex Mex Cheesy Chicken Spaghetti
Ingredients
- 3 -5 cloves garlic minced
- 1 medium yellow onion diced
- 1 medium red or green pepper diced
- 8 ounces spaghetti noodles, dry broken into pieces
- 2 cups chicken breast (cooked and diced/shredded)
- 1 cup nonfat cottage cheese
- 1 1/4 cup reduced fat mild or sharp cheddar mexican blend works well too!
- 10 ounce can 98% Fat Free Cream of Chicken or Celery Soup
- 1 tsp Lawry’s Seasoned Salt
- 1/4 tsp cumin
- 1/4-1/8 tsp cayenne pepper more or less depending on the level of spice you want
- cooking spray
- Salt & Pepper to taste
Instructions
- Preheat oven to 350 degrees and lightly spray a 9×13 casserole dish.
- Put a large pot of salted water on, and boil the spaghetti noodles according to package instructions. Drain noodles.
- Spray a skillet with cooking spray and cook onions, garlic, and green pepper until soft.In a large bowl add cottage cheese, ½ cup of the shredded cheese, cream of chicken/celery soup, cumin, cayenne pepper, seasoned salt, sautéed veggies, and chicken. Mix together well.
- In the casserole dish add the noodles and chicken mixture. Stir until all mixed together and spread evenly into the casserole dish.
- Top with the remaining cheese, cover with tin foil, and bake for 30 minutes. Cut into six servings. Enjoy!
LOVE this.
I actually do 3-4 peppers per casserole, found one to be way too little. Otherwise make it as is and make 2-3 at a time and freeze then thaw and reheat!
I’m so happy you enjoy it Chelsea!! thanks for letting me know!
Chelsea, when you froze yours, did you bake them first then freeze?
My husband is still raving about this recipe from last week. The cottage cheese had me nervous but it made the whole dish creamy and delicious. I can see this being a staple go-to recipe.
I made this for the first time and it was a hit! I honestly didn’t expect my picky eaters to like it, because they don’t usually like creamy things. But everyone liked this. I didn’t have cottage cheese so I just added in a little ricotta.
I tried this for the first time tonight and really enjoyed it! I used whole wheat pasta which is zero points on my personal plan and it came out as 4 points per serving. I’m already excited to eat the leftovers tomorrow!