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Creamy Monterey Chicken Spaghetti Casserole

A close-up of a serving of creamy Monterey chicken spaghetti topped with bubbly, melted cheddar cheese.
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Make this comforting, creamy Monterey Chicken Spaghetti Casserole for an easy weeknight dinner. It features tender chicken, spaghetti, and gooey cheese in a rich sauce.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 12 ounces spaghetti noodles
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup milk
  • 1 cup chicken broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup salsa (mild or medium)
  • 4 ounces cream cheese, cubed
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 cup shredded cheddar cheese
  • 1/2 cup crushed tortilla chips (optional topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the spaghetti according to package directions until al dente. Drain well and set aside.
  3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the cream of chicken soup, milk, chicken broth, chili powder, cumin, salt, and pepper into the skillet. Bring the mixture to a simmer, stirring constantly.
  5. Reduce the heat to low. Add the cubed cream cheese and stir until it melts completely into the sauce.
  6. Stir in the salsa and the shredded Monterey Jack cheese (reserve 1/2 cup of the Monterey Jack for topping). Mix until the cheese is melted and the sauce is smooth and creamy.
  7. Add the cooked, shredded chicken and the drained spaghetti to the sauce. Toss everything together until the pasta and chicken are evenly coated.
  8. Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup Monterey Jack cheese and the cheddar cheese over the top.
  9. Bake for 20 to 25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
  10. If using, sprinkle the crushed tortilla chips over the top during the last 5 minutes of baking.
  11. Let the casserole rest for 5 minutes before serving. This recipe is a great alternative to relying on meal planning services.

Notes

  • For a Tex-Mex flavor boost, stir in 1/2 cup of drained canned corn or black beans with the chicken and pasta.
  • If you prefer a less baked dish, you can skip the oven step and serve immediately after combining all ingredients on the stovetop. This makes for a quick 30 minute chicken pasta meal.
  • Use pre-cooked rotisserie chicken to save preparation time when aiming for a quick weeknight dinner.

Nutrition

Find it online: https://blissbatter.com/monterey-chicken-spaghetti-recipe/