Monterey Chicken Spaghetti Casserole
A creamy, cheesy, and comforting baked pasta dish packed with shredded chicken, flavorful tomatoes with green chilies, and melted Monterey Jack and cheddar cheese. Perfect for an easy weeknight dinner or family gathering!
Ingredients:
- 2 cups cooked chicken, shredded
- 8 oz spaghetti, cooked and drained
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) diced tomatoes with green chilies (undrained)
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper, to taste
- 1/2 cup crushed tortilla chips (optional, for topping)
Instructions:
- Preheat & Prepare:
Preheat your oven to 350°F (175°C). Cook the spaghetti according to the package instructions, drain, and set aside. Shred the cooked chicken into bite-sized pieces. - Mix the Filling:
In a large bowl, combine the shredded chicken, cooked spaghetti, cream of chicken soup, diced tomatoes with green chilies (including liquid), sour cream, garlic powder, onion powder, chopped green onions, and half of both cheeses. Season with salt and pepper to your taste. - Assemble the Casserole:
Pour the mixture into a greased 9×13-inch baking dish and spread it evenly. Sprinkle the remaining Monterey Jack and cheddar cheese over the top. If desired, add a layer of crushed tortilla chips for extra crunch. - Bake:
Bake uncovered for 25 to 30 minutes, or until hot and bubbly, with the cheese fully melted and golden on top. - Serve & Enjoy:
Allow the casserole to cool slightly before serving. It pairs well with a simple side salad or steamed vegetables.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: Approximately 350–400 kcal per serving
Servings: 6–8
This dish is a crowd-pleaser—creamy, flavorful, and perfect for using up leftover chicken.
