Monterey Chicken Spaghetti Casserole Recipe
If you’re after a hearty, family-friendly comfort dish that’s got both creamy, cheesy goodness and a punch of bold flavor, Monterey Chicken Spaghetti Casserole definitely deserves a spot on your dinner table. This crowd-pleasing bake blends tender shredded chicken, zippy tomatoes with green chilies, gooey Monterey Jack cheese, and perfectly cooked spaghetti, all enveloped in a luscious sauce. What really makes this casserole shine is its harmony of textures—soft pasta, juicy chicken, and that melty cheese blanket on top—along with a gentle heat that keeps every bite interesting. Whether it’s a busy weeknight or you’re feeding a hungry gathering, Monterey Chicken Spaghetti Casserole is a dish you’ll come back to again and again.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed at how a handful of staple ingredients combine to create something so irresistible. Each component really matters—from the creamy base to the cheesy finish—and together, they build the flavor-packed layers that define every great Monterey Chicken Spaghetti Casserole.
- Spaghetti (12 oz, cooked and drained): The classic foundation; cooked just to al dente so it holds up after baking.
- Cooked chicken breast (2 cups, shredded): Rotisserie or leftovers both work and soak up the flavors beautifully.
- Cream of chicken soup (1 can, 10 oz): Delivers creamy texture and comforting flavor—go homemade for an extra personal touch.
- Sour cream (1 cup): Brings tangy creaminess that balances out the richer flavors and keeps things luscious.
- Diced tomatoes with green chilies (1 can, 10 oz, drained): Infuses the casserole with zesty brightness and just the right touch of heat.
- Shredded Monterey Jack cheese (1 ½ cups, divided): This melt-friendly cheese adds gooeyness inside and a golden, bubbly crown on top.
- Garlic powder (½ teaspoon): Rounds out the flavor profile with its mellow, savory depth.
- Onion powder (½ teaspoon): Another layer of aromatic flavor that melds seamlessly with the soup and cheese.
- Smoked paprika (½ teaspoon): Delivers a gentle smoky kick that really brings everything together.
- Salt and pepper to taste: Season as you go, tasting to get it just right for your crew.
- Green onions or parsley (¼ cup, chopped, for garnish): Lively color and fresh bite to finish it all off.
- Nonstick cooking spray: Essential for easy serving and effortless cleanup.
How to Make Monterey Chicken Spaghetti Casserole
Step 1: Prepare the Oven and Baking Dish
Start by preheating your oven to 350°F. Give a 9×13-inch baking dish a light coating of nonstick spray. Not only does this help with cleanup later, but it ensures every delicious forkful of Monterey Chicken Spaghetti Casserole comes out with that perfect golden edge.
Step 2: Mix the Filling
Grab a large mixing bowl and combine the cooked spaghetti, shredded chicken, cream of chicken soup, sour cream, diced tomatoes with green chilies, one cup of shredded Monterey Jack, and all those bold seasonings. Stir until everything is completely incorporated and coated in the creamy mixture—this is where the magic happens, as all the flavors begin to soak into the pasta and chicken.
Step 3: Assemble the Casserole
Transfer the hearty mixture into your prepared baking dish, spreading it out evenly so every bite gets its fair share of all the good stuff. Take the remaining half cup of Monterey Jack cheese and sprinkle it generously over the top—that final cheese layer is what makes this Monterey Chicken Spaghetti Casserole sing.
Step 4: Bake to Perfection
Slide your casserole into the oven and bake for 25 to 30 minutes. You’ll know it’s ready when the cheese is melted and bubbly, and the top is just turning golden in spots. There’s nothing quite like that sight (and, let’s be honest, the smell) of dinner nearly ready to devour.
Step 5: Garnish and Serve
Right before bringing your Monterey Chicken Spaghetti Casserole to the table, shower it with a handful of freshly chopped green onions or parsley. The pop of green adds a gorgeous touch and a bit of freshness to every bite.
How to Serve Monterey Chicken Spaghetti Casserole
Garnishes
A generous sprinkle of chopped green onions or parsley takes your casserole from homey to restaurant-worthy with just a few fresh, vibrant flecks. If you want to dial things up, try adding some finely diced red bell pepper or a smattering of crushed tortilla chips for crunch and color. The key is to brighten and balance the creamy base with a little something fresh on top.
Side Dishes
This comforting casserole loves simple, unfussy partners. A crisp green salad tossed with a tangy vinaigrette cuts right through the richness. Garlic bread or warm dinner rolls are always a hit for soaking up any cheesy sauce left behind. For something heartier, roasted veggies like broccoli or asparagus pair beautifully with the bold flavors in Monterey Chicken Spaghetti Casserole.
Creative Ways to Present
If you’re looking to jazz things up for company, divide the casserole mixture before baking into individual ramekins for personal servings—everyone will love having their own cheesy mini bake. Or, top it with extra ingredients before baking, like crispy bacon bits or thin slices of jalapeño, to put your own stamp on the classic Monterey Chicken Spaghetti Casserole experience.
Make Ahead and Storage
Storing Leftovers
Leftovers of Monterey Chicken Spaghetti Casserole taste just as dreamy the next day! Keep any extra portions tightly wrapped in the refrigerator for up to four days. The flavors will continue to meld, making for an even tastier lunch or quick dinner.
Freezing
This casserole is a lifesaver for busy schedules since it freezes beautifully. For best results, assemble everything right up to baking, then cover tightly with foil and freeze for up to three months. When the craving strikes, thaw it overnight in the fridge before baking as usual.
Reheating
To reheat Monterey Chicken Spaghetti Casserole, simply warm in a 350°F oven (covered with foil to prevent drying) until hot throughout, about 20 minutes if reheated from the fridge. For single servings, the microwave does the trick—just add a splash of milk or cream first, and heat in short bursts until steamy and creamy again.
FAQs
Can I use a different kind of pasta?
Absolutely! While spaghetti is a classic choice, feel free to use linguine, fettuccine, or even penne if that’s what you have on hand. Just keep the quantity and cooking time similar for best results.
What can I substitute for cream of chicken soup?
If you prefer to skip the canned soup, a homemade white sauce (béchamel) with chicken broth works beautifully, or you can try cream of mushroom or cream of celery for a subtle flavor change.
Is Monterey Chicken Spaghetti Casserole spicy?
The diced tomatoes with green chilies add a gentle, kid-friendly heat. For even less spice, swap them with plain diced tomatoes. If you want more kick, a diced jalapeño or dash of hot sauce stirred in will do the trick!
Can I add vegetables to the casserole?
Definitely! Sautéed mushrooms, bell peppers, or even spinach can be mixed in for added nutrition and color. Just be sure to cook off any excess moisture first so the casserole stays creamy.
Can I make Monterey Chicken Spaghetti Casserole ahead?
Yes! You can assemble the entire casserole a day in advance, cover, and refrigerate. When you’re ready, just bake as directed and add a few extra minutes to the cooking time since it will be starting from cold.
Final Thoughts
I can’t wait for you to try Monterey Chicken Spaghetti Casserole in your own kitchen! Whether you’re feeding a crowd or just want an easy, satisfying weeknight meal, this dish never disappoints. Give it a spot in your dinner rotation—you’ll love every cheesy, creamy forkful.
Print
Monterey Chicken Spaghetti Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Monterey Chicken Spaghetti Casserole is a comforting and flavorful dish that the whole family will love. Creamy, cheesy, and packed with tender chicken and spices, it’s a perfect make-ahead meal for busy weeknights.
Ingredients
Ingredients:
- 12 oz spaghetti (cooked and drained)
- 2 cups cooked chicken breast (shredded)
- 1 (10 oz) can cream of chicken soup
- 1 cup sour cream
- 1 (10 oz) can diced tomatoes with green chilies (drained)
- 1 ½ cups shredded Monterey Jack cheese (divided)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- ¼ cup chopped green onions or parsley (for garnish)
- Nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish with nonstick spray.
- Mix the ingredients: In a large mixing bowl, combine the cooked spaghetti, shredded chicken, cream of chicken soup, sour cream, diced tomatoes with green chilies, 1 cup of the shredded Monterey Jack cheese, garlic powder, onion powder, paprika, salt, and pepper. Stir until well mixed.
- Transfer to baking dish: Transfer the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining ½ cup of cheese over the top.
- Bake: Bake for 25 to 30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
- Garnish and serve: Garnish with chopped green onions or parsley before serving.
Notes
- For a smoky twist, use rotisserie chicken or add crumbled bacon on top.
- You can swap the cream of chicken soup with homemade sauce or a different cream soup if preferred.
- This casserole freezes well before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
