Monterey Chicken Spaghetti Casserole ( Print Recipe )

A creamy, cheesy casserole that brings together shredded chicken, spaghetti, and a zesty kick of diced tomatoes with green chilies. Topped with melted Monterey Jack and cheddar—and an optional crunch of tortilla chips—this one‑dish wonder is ready in under 45 minutes, making it ideal for easy weeknight meals or casual gatherings.

Why You’ll Love This Recipe

• Comfort in a Casserole: All your favorite Tex‑Mex flavors—cream of chicken soup, green chilies, Monterey Jack—come together in a hearty bake.
• One‑Dish Dinner: Combines protein, pasta, and veggies in a single pan for minimal cleanup.
• Family‑Friendly: Mild spice level with optional chip topping for kids and adults alike.
• Customizable: Swap cheeses, add veggies, or boost heat to suit any taste.
• Make‑Ahead: Assemble ahead and refrigerate until baking time for busy evenings.

Ingredients (Serves 6–8)

• 2 cups cooked chicken, shredded
• 8 oz (about 2 cups) spaghetti, cooked and drained
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) diced tomatoes with green chilies, undrained
• ½ cup sour cream
• 1 cup shredded Monterey Jack cheese, divided
• ½ cup shredded cheddar cheese, divided
• ½ cup green onions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt & freshly ground black pepper, to taste
• ½ cup crushed tortilla chips (optional topping)

Step‑by‑Step Directions

1. Preheat Oven & Prep Dish
   Preheat your oven to 350°F (175°C). Grease a 9×13‑inch baking dish with nonstick spray or butter.
2. Cook & Drain Spaghetti
   Prepare spaghetti according to package instructions until al dente. Drain and set aside.
3. Combine Casserole Ingredients
   In a large mixing bowl, stir together shredded chicken, cooked spaghetti, cream of chicken soup, diced tomatoes with chilies (including their juices), and sour cream. Add garlic powder, onion powder, green onions, and half of both cheeses. Season with salt and pepper, then mix thoroughly.
4. Assemble Bake
   Spoon the combined chicken and spaghetti mixture into the greased baking dish, smoothing it into an even layer. Top with the reserved Monterey Jack and cheddar, then, if desired, sprinkle crushed tortilla chips over the cheese for added crunch.
5. Bake Until Bubbly
   Bake uncovered for 25–30 minutes, or until the casserole is heated through, sauce is bubbly, and cheese is melted and lightly golden.
6. Rest & Serve
   Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with additional green onions or fresh cilantro, if desired.

Pro Tips for Success

• Moisture Control: If the casserole seems too thick, stir in a splash of milk or chicken broth before baking.
• Even Cheese Distribution: Mix half the cheese into the filling for gooey pockets, reserving the rest for a golden topping.
• Chip Crunch: Wait until the last 5 minutes of baking to add tortilla chips, preventing them from becoming soggy.
• Protein Variations: Substitute shredded rotisserie chicken, ground beef, or even canned tuna for a new spin.

Flavor Variations

• Spicy Heat: Add ½ tsp cayenne pepper or chopped jalapeños to the filling for extra kick.
• Veggie Boost: Stir in 1 cup frozen corn, diced bell peppers, or sautéed zucchini.
• Creamy Ranch: Swap sour cream for ½ cup ranch dressing and fold in a ranch seasoning packet.
• Cheese Blend: Experiment with pepper Jack, Colby, or a Mexican cheese blend for varied flavors.

Serving Suggestions

• Simple Side Salad: A crisp green salad with lime‑vinaigrette or a Mexican slaw balances the richness.
• Warm Sides: Serve with garlic bread or warm flour tortillas for scooping.
• Salsa & Guac Bar: Offer pico de gallo, guacamole, and sour cream for personalized toppings.
• Beverage Pairing: Pair with a cold cerveza, iced tea, or a crisp white wine.

Storage & Make‑Ahead

• Refrigerate: Cover leftovers tightly; store for up to 3 days. Reheat individual portions in the microwave or the entire dish at 350°F for 10 minutes.
• Freeze: Assemble but don’t bake; cover and freeze for up to 2 months. Thaw overnight, then bake as directed, adding 5–10 minutes if still cold.

Nutritional Estimate (per serving)

• Calories: 375 kcal
• Total Fat: 16 g
• Saturated Fat: 8 g
• Carbohydrates: 36 g
• Dietary Fiber: 2 g
• Sugars: 5 g
• Protein: 19 g

Final Thoughts

With its simple prep, adaptable ingredients, and irresistible blend of creamy sauce, tender chicken, and cheesy topping, Monterey Chicken Spaghetti Casserole earns its place in your weekly rotation. Whether you need a quick family favorite—complete in just 40 minutes—or a make‑ahead crowd‑pleaser for potlucks and parties, this casserole delivers comfort and convenience. Give it a try tonight, and watch everyone scoop up seconds!

Frequently Asked Questions

Q: Can I use a different pasta shape?
A: Yes! Rotini, penne, or even egg noodles work well—just adjust cooking times if needed.

Q: My casserole is watery—how do I fix it?
A: Drain any excess liquid from the canned tomatoes, and don’t overmix the filling. Ensure your spaghetti is well‑drained before combining.

Q: Can I make this gluten‑free?
A: Substitute gluten‑free pasta and use a gluten‑free cream of chicken soup or homemade white sauce.

Q: How can I make this vegetarian?
A: Omit the chicken and add extra veggies like black beans, corn, zucchini, or tofu for protein.

Q: What’s the best way to reheat leftovers?
A: Reheat single servings in the microwave for 1–2 minutes, or warm the entire dish at 350°F for 10–15 minutes until heated through.

Print

Enjoy this adaptable, cheesy bake any night of the week—Monterey Chicken Spaghetti Casserole is comfort food made simple!

This Monterey Chicken Spaghetti Casserole delivers creamy, comforting flavors in every forkful—perfect for busy families, potlucks, or anyone craving an easy, crowd‑pleasing dinner. Enjoy!