Description
This Monterey Chicken Spaghetti is a creamy baked casserole made with shredded chicken, Rotel tomatoes, sour cream, and Monterey Jack cheese—perfect for comfort food lovers.
Ingredients
Scale
- 12 oz spaghetti
- 2 tablespoons olive oil
- 3 cups cooked chicken breast, shredded
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 (10.5 oz) can cream of chicken soup
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), drained
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 2 cups Monterey Jack cheese, shredded
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish.
- Boil spaghetti in salted water until al dente. Drain and set aside.
- Heat olive oil in a skillet. Sauté onion until soft, then add garlic for 1–2 minutes.
- Stir in cream of chicken soup, Rotel, sour cream, and chicken broth. Simmer for 5 minutes.
- Add shredded chicken, smoked paprika, black pepper, and salt. Mix well.
- Stir in half of the Monterey Jack cheese until melted.
- Toss in the cooked spaghetti and mix until fully coated.
- Transfer to baking dish. Top with remaining cheese.
- Bake for 20–25 minutes until bubbly and golden on top.
- Garnish with parsley and serve hot.
Notes
- Use rotisserie chicken for quicker prep.
- Add sautéed mushrooms or spinach for extra vegetables.
- Let it rest for 5–10 minutes before serving.
- Can be made ahead and frozen unbaked.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 870mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg
Keywords: Monterey Chicken Spaghetti, chicken spaghetti bake, creamy chicken pasta, baked chicken casserole, cheesy chicken spaghetti