8 oz. angel hair pasta (1/2 box)
2 c. diced, cooked chicken
2 10-oz. cans cream of chicken soup, undiluted
1 c. salsa
8 oz. sour cream
2 c. Mexican cheese blend, divided
1 Tbsp. taco seasoning
dried parsley for topping (opt.)
Preheat oven to 350. Spray 9 x 13 baking dish with nonstick cooking
spray. Cook pasta according to package directions. Drain well.
Place pasta back into the pot and add diced chicken, soup, salsa,
sour cream, 1 cup Mexican cheese blend, and taco seasoning. Stir
well to combine (this will take a few minutes). Pour combined
mixture into prepared baking dish. Top with remaining cheese and a
sprinkling of dried parsley. Cover with nonstick aluminum foil.
Cook for 25 minutes (until hot and bubbly).
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