Description
Monterey Chicken Spaghetti is a creamy, flavorful casserole combining tender shredded chicken, sautéed vegetables, and a rich sauce made from cream soups, cream cheese, and diced tomatoes with green chilies. This comforting dish features spaghetti tossed in the sauce, topped with melted Monterey Jack cheese and optional crispy bacon, perfect for a hearty family dinner.
Ingredients
Scale
Pasta
- 1 pound spaghetti
Vegetables
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
Proteins
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1/2 cup cooked bacon, crumbled (optional)
Sauce Ingredients
- 1 tablespoon olive oil
- 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 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Toppings
- 1 cup Monterey Jack cheese, shredded
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain well and set aside.
- Prepare Chicken and Vegetables: Cook the chicken breasts by your preferred method—baked, poached, or use leftover or rotisserie chicken. Shred the cooked chicken into bite-sized pieces. Then, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, chopped red bell pepper, and green bell pepper, cooking until the vegetables are tender-crisp, about 3-5 minutes.
- Make the Creamy Sauce: Reduce the heat to low. Stir in the condensed cream of mushroom soup, condensed cream of chicken soup, and softened cream cheese into the skillet. Continue stirring until the mixture is smooth and creamy. Add the diced tomatoes with green chilies (undrained) and stir to combine. Season with garlic powder, onion powder, and black pepper. Taste and adjust seasonings as needed.
- Assemble and Bake (Optional): Add the cooked spaghetti and shredded chicken into the skillet with the creamy sauce. Toss gently to coat all ingredients evenly. If serving immediately, proceed to serve hot. If baking, preheat your oven to 350°F (175°C). Transfer the spaghetti mixture into a greased 9×13 inch baking dish. Sprinkle the shredded Monterey Jack cheese and crumbled bacon (if using) evenly on top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and the casserole is heated through.
- Serve and Garnish: Remove the dish from the oven and let it cool slightly. Sprinkle freshly chopped parsley over the top for a fresh and vibrant garnish. Serve warm and enjoy your delicious Monterey Chicken Spaghetti!
Notes
- The chicken can be baked, poached, or replaced with rotisserie chicken for convenience.
- For a spicier dish, add chopped jalapeños or extra diced green chilies.
- The baking step is optional; the casserole can also be served immediately without baking for a quicker meal.
- Bacon is optional but adds a smoky, savory flavor and crunch.
- Use gluten-free pasta to make this dish gluten-free.
- Leftovers store well in the fridge for up to 3 days and can be reheated in the oven or microwave.
