Go Back

Monterey Chicken Spaghetti

Monterey chicken spaghetti is a creamy chicken pasta bake with tender spaghetti, shredded chicken, and a golden Monterey Jack and cheddar cheese crust. This easy pasta casserole bakes until bubbly so every forkful has a cheesy, savory tangle with bacon and green chiles.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Monterey chicken spaghetti
  • 3 cooked chicken shredded
  • 12 oz spaghetti cooked and broken in half
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1 can (4 oz) diced green chiles drained
  • 8 bacon cooked crispy and crumbled
  • 1 green bell pepper diced
  • 0.5 onion diced
  • 1 tsp garlic powder
  • salt to taste
  • pepper to taste
  • 2 cup Monterey Jack and cheddar cheese blend divided
  • fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x13 baking dish so the casserole releases easily after baking.
  2. Whisk together cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, and garlic powder until smooth.
Assemble
  1. Combine cooked spaghetti, shredded chicken, soup mixture, green chiles, bacon, bell pepper, and onion; toss to coat and then season with salt and pepper.
  2. Spread the mixture into the prepared dish and top evenly with 1/2 to 1/2 of the cheese blend.
Bake
  1. Bake for 25-30 minutes at 350°F until the casserole is bubbly and the cheese is golden.
  2. Garnish with fresh parsley and let the baked spaghetti casserole rest briefly before serving for cleaner slices and scoops.

Notes

For best texture, use cooked spaghetti that’s just cooked (not overdone) so it stays pleasantly tender in the bake. Store leftovers covered in the refrigerator up to 3-4 days; reheat until steaming. Freezing is not recommended because sour-cream-based casseroles can change texture after thawing. For a lighter version, use low-fat sour cream and a reduced-fat cheese blend while keeping the same bake time.