Monterey Chicken Spaghetti

Monterey chicken spaghetti is a creamy chicken pasta bake with tender spaghetti, shredded chicken, and a golden Monterey Jack and cheddar crust. This easy pasta casserole bakes until bubbly, with bacon and green pepper mixed throughout for a cheesy tangle in every forkful.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Main Dish

Cuisine: American

Calories: 680

Ingredients Equipment Method Notes

Ingredients

Monterey chicken spaghetti casserole

3 cup cooked chicken Shredded.
12 oz spaghetti Cooked and broken in half.
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 cup chicken broth
1 cup sour cream
1 can (4 oz) diced green chiles Drained.
8 strips bacon Cooked crispy and crumbled.
1 green bell pepper Diced.
0.5 onion Diced.
1 tsp garlic powder
0.25 salt To taste.
0.25 pepper To taste.
2 cup Monterey Jack and cheddar cheese blend Divided.
1 fresh parsley For garnish.

Equipment

1 sheet pan

Method

Preheat and prep the pan

Preheat the oven to 350°F and grease a 9x13 baking dish.

Make the creamy soup mixture

Whisk together cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, and garlic powder until smooth.

Combine and season

Combine cooked spaghetti, shredded chicken, soup mixture, green chiles, bacon, bell pepper, and onion; toss to coat and season with salt and pepper.

Assemble and bake

Spread the mixture into the prepared dish and top with half the cheese blend.
Bake for 25-30 minutes until bubbly and the cheese is golden.

Finish

Garnish with fresh parsley before serving.

Notes

Pro tip: For the best golden top, avoid covering the dish during baking so the cheese can brown. Store leftovers in the refrigerator up to 4 days; reheat in the oven or microwave until hot. Freezing is not recommended due to sour cream texture after thawing. For a lighter option, use low-fat sour cream and reduced-fat cheese while keeping the same bake time.