Description
Monterey Chicken Spaghetti is a creamy, cheesy baked pasta casserole loaded with tender shredded chicken, sautéed vegetables, Monterey Jack cheese, and cheddar. This comforting family dinner is easy to make and perfect for weeknights, potlucks, or meal prep.
Ingredients
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 8 oz spaghetti (or any pasta of your choice)
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup mushrooms, sliced
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 1/2 cup milk (or chicken broth)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cook the spaghetti according to package directions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Sauté the onion, bell pepper, and mushrooms for 5–6 minutes until tender.
- In a large bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Add the cooked chicken, sautéed vegetables, cooked spaghetti, Monterey Jack cheese, and half of the cheddar cheese. Mix until evenly combined.
- Transfer the mixture to the prepared baking dish and sprinkle the remaining cheddar cheese over the top.
- Bake uncovered for 25–30 minutes, until the cheese is melted and bubbly.
- Garnish with fresh parsley if desired and serve warm.
Notes
- Rotisserie chicken works perfectly for a quick meal.
- Add diced tomatoes with green chilies or cooked bacon for extra flavor.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American