Description
A comforting and cheesy baked spaghetti casserole loaded with tender chicken, vegetables, and a creamy sauce, topped with melted Monterey Jack cheese. This Monterey Chicken Spaghetti is a delicious and easy-to-make family favorite perfect for busy weeknights.
Ingredients
Scale
Spaghetti:
- 12 oz spaghetti
Chicken Mixture:
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 tbsp olive oil
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 2 garlic cloves, minced
- 1 can (10 oz) diced tomatoes with green chiles, drained
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Garnish:
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Cook spaghetti: Cook the spaghetti according to package directions until al dente. Drain and set aside.
- Sauté vegetables: In a large skillet, heat olive oil. Sauté onion and bell pepper until softened. Add garlic and cook briefly.
- Combine ingredients: In a bowl, mix cooked spaghetti, shredded chicken, sautéed vegetables, diced tomatoes, cream of chicken soup, sour cream, 1 cup of cheese, smoked paprika, salt, and pepper.
- Bake: Transfer mixture to a baking dish, top with remaining cheese, and bake for 20–25 minutes until bubbly.
- Garnish and serve: Garnish with parsley before serving.
Notes
- You can use rotisserie chicken for quicker preparation.
- Add jalapeños or hot sauce for a spicier dish.
- This casserole freezes well; assemble and freeze before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 casserole
- Calories: 510
- Sugar: 4g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
