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)
Instructions
- Preheat Oven & Prep Dish
Preheat your oven to 350°F (175°C). Grease a 9×13‑inch baking dish with nonstick spray or butter. - Cook & Drain Spaghetti
Prepare spaghetti according to package instructions until al dente. Drain and set aside. - 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. - 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. - 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. - 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.