Boy do I have a fantastically delicious and easy weeknight meal for you! This Fiesta Chicken Spaghetti is a new creation and not only is it tasty, it’s a great way to use up leftover Slow Cooker Fiesta Chicken.
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I was inspired by the Chicken Spaghetti recipe in The Pioneer Woman’s first cookbook but I didn’t have all of those particular ingredients and I wanted to use up my Slow Cooker Fiesta Chicken rather than making a new batch of chicken specifically for this recipe. So I adapted it a bit and it turned out amazing!
So I’ll just go ahead and lay out a game plan for a few of your weeknight meals. Is that alright with you?
Okay, I thought so. Here we go…
Sunday Evening: Take chicken breasts out of the freezer to thaw. You don’t want to miss this crucial step. I speak from experience. There’s nothing worse than having your meals planned out for the week and then realize you forgot to thaw out the meat when you’re ready to get cooking!
Monday Morning: Make this Slow Cooker Fiesta Chicken before you leave for work. It will only take 5 minutes to add everything to the slow cooker.
Monday Evening: Enjoy your Slow Cooker Fiesta Chicken as tacos, rice bowls or as chicken taco salads for dinner. Whatever you’re in the mood for!
Tuesday Evening: Use leftover Slow Cooker Fiesta Chicken to make this Fiesta Chicken Spaghetti. The casserole warms up beautifully the next day too! #leftoversforlunch
There you go!
Two days worth of meals that require minimal planning and prep time. Plus you’re getting quite the bang for your buck. My family of three (although we can’t really count The Farmer who won’t each chicken), got multiple meals out of just two chicken breasts with some leftovers for yet a third delicious dish. I’m thinking quesadillas.
Or maybe tacos. I could eat tacos every day. Who’s with me?
I hope you enjoy this homemade weeknight meal just as much as we do!
What are some of your favorite chicken recipes?
Fiesta Chicken Spaghetti
Use up leftover Slow Cooker Fiesta Chicken for a brand new weeknight meal your family will love.
- 8 oz. thin spaghetti
- 1 Tbsp. Simply Sunflower Oil or olive oil
- 1/3 cup chopped onion
- 1/3 cup chopped green pepper
- 1 can cream of chicken soup
- 1 1/2 cups leftover Slow Cooker Fiesta Chicken
- 1 1/2 cups shredded cheddar cheese, divided
Preheat oven to 350°F.
Cook spaghetti in salted, boiling water until done.
While spaghetti is cooking, add Simply Sunflower Oil to a warm skillet and add the onion and green pepper and a sprinkle of salt. Saute until the veggies are tender.
In a mixing bowl, add cooked spaghetti, sauteed veggies, cream of chicken soup, leftover Slow Cooker Fiesta Chicken and 1 cup of shredded cheddar cheese. Stir to combine.
Add the mixture to a greased 9x9" baking dish. Top with remaining shredded cheese.
Bake for 15-20 minutes or until the cheese is melted and casserole is warmed through. Let set for approximately 5 minutes before serving.
TIP: Add 1/2 cup frozen corn to the onion and green pepper mixture while they're sauteeing to bulk up the veggie servings in this dish.
TIP: Substitute part of the cheddar cheese with pepper jack cheese in the noodle mixture for a little extra kick!
TIP: Use up leftover spaghetti noodles with this recipe too!