Monterey Chicken Spaghetti Casserole Recipe
Monterey Chicken Spaghetti Casserole is a creamy, baked pasta dish made with cooked spaghetti, shredded chicken, a savory cream sauce, and a mix of Monterey Jack and cheddar cheeses.
Ingredients
- 12 oz spaghetti, cooked and drained
- 2 cups cooked chicken, shredded (rotisserie or poached works well)
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- ½ cup chicken broth (or more for thinning if needed)
- 1 can (4 oz) diced green chiles
- 1 ½ cups shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika (optional)
- Salt and black pepper, to taste
- 2 tablespoons chopped parsley or green onions for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or casserole pan with cooking spray.
- In a large mixing bowl, whisk together the cream of chicken soup, sour cream, and chicken broth until smooth. Stir in the green chiles, garlic powder, onion powder, paprika, salt, and pepper. Mix until fully combined.
- Cooked spaghetti and shredded chicken should be added to the sauce mixture. Stir in 1 cup Monterey Jack cheese and ½ cup cheddar cheese. Mix everything thoroughly so the pasta and chicken are well-coated.
- The mixture should be transferred to a baking dish that has been prepared and spread evenly. Sprinkle the remaining ½ cup of Monterey Jack and ½ cup of cheddar cheese evenly over the top.
- In a baking dish, bake the casserole uncovered for 25 to 30 minutes, or until the cheese is melted and the casserole is heated through. For a golden cheesy top, broil for the last 2–3 minutes.
- Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley or green onions if desired.