Description
This Monterey Chicken Spaghetti is creamy, cheesy, and packed with bold flavors like juicy shredded chicken, peppers, and Monterey Jack cheese. A Tex-Mex twist on comfort food that’s perfect for family dinners or meal prep.
Ingredients
12 oz spaghetti, uncooked
2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, diced
3 cups cooked shredded chicken
1 can (10 oz) diced tomatoes with green chilies, drained
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1 1/2 cups shredded Monterey Jack cheese (plus extra for topping)
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Optional: chopped fresh parsley for garnish
Instructions
Cook spaghetti until al dente according to package directions. Drain and set aside.
Preheat oven to 350°F (175°C).
In a skillet, heat olive oil over medium heat. Sauté diced onion and red bell pepper for 4–5 minutes until soft.
In a large bowl, combine cooked spaghetti, sautéed vegetables, shredded chicken, drained tomatoes with chilies, cream of chicken soup, sour cream, 1 1/2 cups Monterey Jack cheese, garlic powder, salt, and pepper. Mix well.
Transfer mixture into a greased 9×13 inch baking dish and spread evenly.
Top with extra Monterey Jack cheese.
Bake for 25–30 minutes until cheese is melted and bubbly.
Let rest for 5–10 minutes before serving. Garnish with parsley if desired.
Notes
Use rotisserie chicken for convenience.
Drain tomatoes well to avoid a watery casserole.
Try adding jalapeños or hot sauce for a spicier version.
Store leftovers in the fridge up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: DINNER
- Cuisine: American
Nutrition
- Serving Size: 6–8 servings