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
Scale
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
