Ingredients
The following ingredients have 4 Servings
- 2 tablespoons butter (melted)
- 16 ounces thin spaghetti
- 15 ounces Rico's Premium Cheddar Cheese Sauce
- 21 ounces cream of chicken soup ((two cans))
- 1 cup chicken broth
- 4 tablespoons hot sauce (optional)
- 2 teaspoons chili powder
- 1 teaspoon Mexican oregano
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 4 cups cooked chicken (chopped)
- 14 ounces diced tomatoes (undrained)
- 4 ounces green chiles (undrained)
- 1/2 cup black olives (sliced)
Instruction
- Preheat oven to 350 degrees. Spread the melted butter in a 9x13 baking dish.
- Prepare spaghetti according to package directions to al dente. Drain, leaving a small amount of pasta water in the pot. Return the pasta to the pot.
- Add the cheese sauce, cream of chicken soup, and chicken broth to the pasta. Stir until smooth and creamy. Add the spices and stir.
- Fold in the cooked chicken, tomatoes, green chiles, and black olives.
- Transfer the mixture to the buttered baking dish. Bake uncovered for 30 minutes until hot and bubbly.
