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Creamy Baked Monterey Chicken Spaghetti Casserole

A generous slice of baked Monterey chicken spaghetti topped with melted, browned cheese and herbs.
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Make this comforting, cheesy Monterey Chicken Spaghetti Casserole for a satisfying weeknight dinner. It features tender chicken, bell peppers, and a rich cream sauce baked until bubbly.

Ingredients

Scale
  • 1 pound spaghetti, cooked and drained
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 tablespoon olive oil
  • 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 sour cream
  • 1 cup chicken broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup Monterey Jack cheese, shredded
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded (for topping)
  • 1/2 cup panko breadcrumbs (optional, for topping)
  • 2 tablespoons butter, melted (optional, for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. 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. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell peppers. Cook until softened, about 5 to 7 minutes.
  4. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
  5. Stir in the cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, chili powder, cumin, and cayenne pepper, if using. Heat the sauce until it is warm and smooth, stirring constantly. Do not boil.
  6. Remove the skillet from the heat. Stir in the shredded chicken, cooked spaghetti, 1/2 cup Monterey Jack cheese, and 1 cup of the cheddar cheese until everything is evenly coated in the sauce.
  7. Pour the spaghetti mixture into the prepared baking dish.
  8. In a small bowl, combine the remaining 1/2 cup Monterey Jack cheese and the panko breadcrumbs, if using. Sprinkle this mixture evenly over the top of the casserole. Drizzle with melted butter if you are using breadcrumbs.
  9. Bake for 20 to 25 minutes, or until the casserole is heated through and the cheese on top is melted and lightly golden brown.
  10. Let the casserole rest for 5 minutes before serving.

Notes

  • For a Tex-Mex flavor boost, add 2 tablespoons of your favorite mild or medium salsa to the sauce mixture in step 6.
  • If you do not have pre-cooked chicken, you can poach or bake 1 pound of chicken breasts, shred them, and use them in the recipe.
  • To make this a one-pot meal, cook the chicken in the same skillet before sautéing the vegetables, then proceed with the recipe.

Nutrition

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