Halal Mexican Chicken Spaghetti Bake Recipe

About this recipe

A hearty and flavorful dinner option featuring tender halal chicken, spaghetti, and a creamy, cheesy sauce with a hint of spice. Perfect for satisfying cravings with a comforting baked dish.

Ingredients

• 200 g Tendercuts Chicken 65 Boneless
• 500G Gustora Spaghetti Pasta
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 100 g Sambar Onion Peeled
• 125 g Mooz Butter Garlic & Herbes
• 51 g Knorr Thick Tomato Soup
• 200 g D'Lecta 100% Cheddar Cheese Slices
• 250 g Organically Grown Green Capsicum
• 200 g Delichic Chicken Broth
• 150 g Mooz Cream Cheese
• 100 g Baby Spinach
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 100 g Dg1 Garlic Powder

Instructions

1. 1. Boil 500 g halal chicken in a pot of water until fully cooked, about 20 minutes. Remove, let cool, and shred the meat, discarding bones.
2. 2. Cook 500 g spaghetti according to package directions. Drain and set aside.
3. 3. In a medium saucepan, melt 4 tbsp butter over medium heat. Add 1 diced bell pepper, 1 diced onion, and 1 cup diced green capsicum. Sauté until softened, about 5 minutes.
4. 4. Stir in 1 can tomato soup, 1 can diced tomatoes, 1 cup spinach, 1/2 tsp salt, 1/2 tsp garlic powder, and 1 cup chicken broth. Add 1/2 cup water and mix well. Simmer for 5 minutes.
5. 5. In a large mixing bowl, combine the cooked spaghetti, shredded chicken, the prepared sauce, 2 cups shredded cheddar cheese, and 2 cups cream cheese. Mix until evenly coated.
6. 6. Transfer the mixture to a greased 9 x 13 x 2-inch baking dish. Spread evenly.
7. 7. Bake in a preheated oven at 350°F (175°C) for 45 minutes, or until bubbly and golden on top.
8. 8. Remove from the oven and let rest for 5 minutes before serving. Enjoy your delicious Halal Mexican Chicken Spaghetti Bake!