Description
Monterey Chicken Spaghetti is a comforting and delicious casserole that combines tender shredded chicken, sautéed vegetables, creamy cheese sauces, and spaghetti pasta. This easy-to-make recipe features a rich blend of cream of mushroom and cream of chicken soups, cream cheese, and diced tomatoes with green chilies, all baked to bubbly perfection with Monterey Jack cheese and optional crispy bacon on top. Perfect for family dinners, this flavorful dish is sure to please any crowd and can be served immediately or baked for a golden crust.
Ingredients
Scale
Pasta
- 1 pound spaghetti
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
Sauces and Dairy
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (8 ounce) package cream cheese, softened
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 cup Monterey Jack cheese, shredded
Seasonings
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Protein and Toppings
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1/2 cup cooked bacon, crumbled (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain the spaghetti thoroughly and set aside.
- Prepare Chicken and Vegetables: Cook the chicken by baking, poaching, or using leftover rotisserie chicken, then shred it into bite-sized pieces. In a large skillet or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Add the minced garlic, chopped red bell pepper, and green bell pepper; cook for an additional 3-5 minutes until the vegetables are tender-crisp.
- Make the Creamy Sauce: Lower the heat to low and add the condensed cream of mushroom soup, condensed cream of chicken soup, and softened cream cheese to the skillet. Stir continuously until the mixture becomes smooth and creamy. Next, add the undrained diced tomatoes with green chilies. Season the sauce by stirring in garlic powder, onion powder, and black pepper. Taste the sauce and adjust the seasonings if necessary.
- Assemble the Dish: Add the cooked spaghetti and shredded chicken to the skillet containing the creamy sauce and vegetables. Toss everything thoroughly to coat the spaghetti and chicken evenly with the sauce.
- Serve Immediately or Bake: To serve right away, plate the hot spaghetti mixture directly from the skillet. If you prefer baking, preheat your oven to 350°F (175°C). Transfer the spaghetti mixture into a greased 9×13 inch baking dish. Evenly sprinkle shredded Monterey Jack cheese and crumbled bacon over the top if using. Bake for 20 to 25 minutes until the cheese is fully melted, bubbly, and the casserole is heated through.
- Serve and Garnish: Remove from oven if baked and let cool slightly before serving. Garnish with fresh chopped parsley for a bright, fresh finish and serve warm.
Notes
- You can cook the chicken in advance by baking, poaching, or using rotisserie chicken to save time.
- For a spicier kick, use diced tomatoes with green chilies that have more heat or add a few dashes of hot sauce.
- This casserole can be made ahead and refrigerated; reheat in the oven until warmed through.
- Omitting bacon makes this dish lighter and suitable for those avoiding pork.
- Use gluten-free spaghetti to make the dish gluten-free.
- Leftovers store well and can be reheated in the microwave or oven.
