Description
Monterey Chicken Spaghetti is a comforting and creamy pasta casserole featuring tender shredded chicken, sautéed vegetables, and a rich blend of cheeses. This dish combines cooked spaghetti with a savory cream of chicken soup and sour cream sauce, topped with melted Monterey Jack and cheddar cheeses for a deliciously cheesy finish. Perfect for a family dinner, it’s easy to prepare and bake to bubbly perfection.
Ingredients
Scale
Chicken and Pasta
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 8 oz spaghetti (or any pasta of your choice)
Vegetables
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup mushrooms, sliced
Sauce and Seasonings
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup milk (or chicken broth for a lighter version)
Cheeses and Garnish
- 1 cup Monterey Jack cheese, shredded (divided: 1/2 cup for sauce, 1/2 cup for topping)
- 1/2 cup cheddar cheese, shredded (for topping)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the Pasta: Boil the spaghetti according to package instructions until al dente. Drain thoroughly and set aside.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion, bell pepper, and sliced mushrooms, sautéing for 5-7 minutes until the vegetables are soft and slightly browned.
- Make the Creamy Sauce: Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and milk into the skillet with the vegetables. Cook for 2-3 minutes, stirring frequently, until the sauce is smooth and heated through.
- Add Chicken and Cheese: Mix in the shredded cooked chicken and half of the Monterey Jack cheese (1/2 cup). Continue to cook for another 2-3 minutes until the cheese melts and the chicken is warmed through.
- Combine with Pasta: Add the cooked spaghetti into the skillet with the sauce mixture. Toss thoroughly to coat the pasta evenly with the creamy sauce.
- Optional Baking Step: Preheat your oven to 350°F (175°C). Transfer the pasta mixture to a greased 9×13-inch baking dish. Evenly top with the remaining Monterey Jack cheese and cheddar cheese.
- Bake the Dish: Bake for 20-25 minutes until the cheese on top is melted, bubbly, and lightly golden.
- Serve: Garnish with fresh chopped parsley if desired, and serve warm for a comforting meal.
Notes
- You can substitute chicken broth for milk to reduce calories and make the sauce lighter.
- Use any pasta shape you prefer, such as penne or rotini, if you do not have spaghetti.
- Make sure to drain the pasta well to avoid a watery casserole.
- For extra flavor, consider adding a pinch of smoked paprika or cayenne pepper to the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
