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Monterey Chicken Spaghetti

Monterey chicken spaghetti is a creamy chicken spaghetti casserole baked until bubbly with a golden Monterey Jack and cheddar crust. Tender spaghetti and shredded chicken are folded into a sour-cream soup sauce, with bacon, green chiles, and green pepper baked through for a cheesy pasta bake that reheats beautifully.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Cooked chicken
  • 3 cup cooked chicken, shredded
Spaghetti
  • 12 oz spaghetti, cooked and broken in half
Cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
Cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
Chicken broth
  • 1 cup chicken broth
Sour cream
  • 1 cup sour cream
Diced green chiles
  • 1 can (4 oz) diced green chiles, drained
Bacon
  • 8 strips bacon, cooked crispy and crumbled
Green bell pepper
  • 1 unit green bell pepper, diced
Onion
  • 0.5 unit onion, diced
Garlic powder
  • 1 tsp garlic powder
Salt and pepper
  • 1 salt and pepper to taste
Cheese blend
  • 2 cup shredded Monterey Jack and cheddar cheese blend, divided
Fresh parsley
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x13 baking dish until coated. Place the dish on the oven rack so you can bake right after assembling.
  2. Whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, and garlic powder until smooth. The sauce should look uniform with no streaks.
  3. Combine the cooked spaghetti, shredded chicken, soup mixture, green chiles, bacon, bell pepper, and onion in a large bowl; toss to coat. Season with salt and pepper so the mixture tastes evenly savory.
  4. Spread the mixture into the prepared baking dish in an even layer. Sprinkle the cheese blend over the top so it covers the surface.
Bake and finish
  1. Bake at 350°F for 25-30 minutes until bubbly and the cheese is golden. Look for active bubbling at the edges and a browned, crisp top.
  2. Garnish with fresh parsley right before serving. The bright green flecks add contrast over the golden crust.

Notes

Pro tip: For the creamiest texture, make sure the spaghetti is cooked just until al dente and the chicken is hot when mixing. Store leftovers covered in the refrigerator for up to 3 days and reheat in the oven at 325°F until steaming; freeze for up to 2 months. For a lighter option, swap sour cream for plain Greek yogurt (same amount) to keep the sauce thick with slightly less fat.