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Monterey Chicken Spaghetti

Monterey chicken spaghetti is a creamy chicken pasta bake with spaghetti and shredded chicken folded into a smooth sour-cream soup sauce. It bakes until bubbly with a golden Monterey Jack and cheddar crust, with bacon and green pepper visible throughout.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

cooked chicken
  • 3 cup cooked chicken, shredded
spaghetti
  • 12 oz spaghetti, cooked and broken in half
cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
chicken broth
  • 1 cup chicken broth
sour cream
  • 1 cup sour cream
diced green chiles
  • 1 can (4 oz) diced green chiles, drained
bacon
  • 8 strips bacon, cooked crispy and crumbled
green bell pepper
  • 1 green bell pepper, diced
onion
  • 0.5 onion, diced
garlic powder
  • 1 tsp garlic powder
salt
  • 0.25 tsp salt
black pepper
  • 0.25 tsp pepper
cheese blend
  • 2 cup shredded Monterey Jack and cheddar cheese blend, divided
fresh parsley
  • 0.25 cup fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 350°F and grease a 9x13 baking dish. Visually confirm the dish is evenly coated so the casserole releases cleanly.
  2. Whisk together cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, and garlic powder until smooth. The mixture should look glossy and lump-free.
  3. Combine cooked spaghetti, shredded chicken, soup mixture, green chiles, bacon, bell pepper, and onion; toss to coat and season with salt and pepper. The spaghetti should be evenly covered in the creamy sauce.
  4. Spread the mixture into the prepared dish. Level the top so it bakes evenly.
  5. Top with 2 cups shredded Monterey Jack and cheddar cheese blend, divided. You should see a full, even layer across the surface.
Bake and finish
  1. Bake for 25-30 minutes at 350°F until bubbly and cheese is golden. Look for active bubbling around the edges and a browned, crackly top.
  2. Garnish with fresh parsley. Serve after the cheese sets slightly so the slices hold together.

Notes

For the richest texture, use fully cooked, well-drained spaghetti (and shredded chicken that isn’t watery). Refrigerate leftovers in a covered container for up to 3-4 days; reheat in the oven at 325°F until warmed through. Freezing: yes—freeze baked portions up to 2 months, thaw overnight in the fridge, then reheat in the oven. For a lighter swap, use low-fat sour cream and a reduced-fat cheese blend while keeping the bake time the same.