Description
Monterey Chicken Spaghetti is a creamy, comforting casserole featuring tender shredded chicken, sautéed bell peppers and onions, and a rich blend of cream soups and cream cheese. Tossed with spaghetti and topped with melted Monterey Jack cheese and optional bacon, this easy-to-make dish is perfect for weeknight dinners or casual gatherings.
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
Dairy and Canned Goods
- 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 cup Monterey Jack cheese, shredded
Protein
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1/2 cup cooked bacon, crumbled (optional)
Seasonings
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Garnish
- Fresh parsley, chopped
Instructions
- Cook the Spaghetti: Cook the spaghetti according to the package directions in salted boiling water until al dente. Once cooked, drain the pasta well and set aside.
- Prepare Chicken and Vegetables: Cook the chicken by baking, poaching, or using leftover or rotisserie chicken, then shred it finely. In a large skillet or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Then add minced garlic, chopped red bell pepper, and chopped green bell pepper, cooking until the vegetables are tender-crisp, about 3-5 minutes.
- Make the Creamy Sauce: Reduce the heat to low. Add the condensed cream of mushroom soup, condensed cream of chicken soup, and softened cream cheese to the skillet. Stir continuously until the mixture is smooth and creamy. Next, add the undrained diced tomatoes and green chilies (like Rotel). Incorporate garlic powder, onion powder, and black pepper. Taste the sauce and adjust the seasonings if needed.
- Assemble the Dish: Add the cooked spaghetti and shredded chicken to the skillet with the creamy sauce. Toss everything together to coat the pasta and chicken evenly with the sauce.
- Serve Immediately or Bake: For immediate serving, serve the dish hot straight from the skillet. For 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 cooked bacon (if using) evenly over the top. Bake in the preheated oven for 20-25 minutes or until the cheese is melted, bubbly, and the dish is heated through.
- Garnish and Serve: After baking, let the casserole cool for a few minutes before serving. Garnish with freshly chopped parsley for a touch of color and freshness.
Notes
- You can use leftover cooked chicken or rotisserie chicken to save time.
- For a spicier kick, use diced tomatoes and green chilies with more heat or add cayenne pepper.
- Baking the casserole is optional but adds a delicious bubbly cheese topping and melds flavors beautifully.
- To make the dish ahead, prepare up to the assembly step, then refrigerate before baking.
- Substitute cream of mushroom or chicken soup with homemade cream sauce to reduce sodium and additives.
- Omit bacon to keep it a bit lighter and for kosher or halal adaptations.
