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Easy Creamy Weeknight Monterey Chicken Spaghetti Casserole

A fork lifts a generous portion of creamy Monterey chicken spaghetti from a white bowl, topped with Parmesan and herbs.
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Make this comforting, cheesy Monterey Chicken Spaghetti Casserole for a satisfying weeknight dinner. It combines tender chicken, spaghetti, and a rich, creamy sauce, perfect for the whole family.

Ingredients

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  • 1 pound spaghetti, cooked according to package directions
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup milk
  • 1 cup sour cream
  • 1/2 cup chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/4 cup barbecue sauce (optional, for Tex-Mex flavor)
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup frozen corn (optional)
  • 1/2 cup frozen spinach (optional)

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Cook the spaghetti according to package directions until al dente. Drain well and set aside.
  3. Heat the olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
  4. Add the chopped onion and bell peppers to the same skillet. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, milk, sour cream, chicken broth, chili powder, cumin, oregano, and barbecue sauce (if using). Stir until smooth.
  6. Fold in 1 cup of the Monterey Jack cheese, the cooked chicken, corn, and spinach (if using) into the sauce mixture.
  7. Add the drained spaghetti to the sauce mixture and toss gently until everything is evenly coated.
  8. Pour the spaghetti mixture into the prepared baking dish.
  9. Top the casserole evenly with the remaining 1 cup of Monterey Jack cheese and the 1 cup of cheddar cheese.
  10. Bake for 20 to 25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden brown.
  11. Let the casserole rest for 5 minutes before serving.

Notes

  • For a quicker weeknight meal, use pre-cooked rotisserie chicken instead of raw chicken breasts. Shred the meat and skip step 3.
  • If you prefer a thinner sauce, increase the milk or chicken broth by 1/4 cup.
  • This dish pairs well with a simple green salad or steamed broccoli.

Nutrition

Find it online: https://kingscook.com/monterey-chicken-spaghetti-casserole-recipe/