Description
Monterey Chicken Spaghetti is a creamy, cheesy pasta casserole loaded with tender shredded chicken, sautéed vegetables, and a flavorful sauce made from cream of chicken soup, sour cream, and melted cheeses. This comforting dish combines the ease of stovetop cooking with an optional baking step to achieve a bubbly, golden cheese topping, perfect for a hearty family dinner.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 8 oz spaghetti (or any pasta of your choice)
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup mushrooms, sliced
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 cup Monterey Jack cheese, shredded (divided into 1/2 cup and 1/2 cup portions)
- 1/2 cup cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup milk (or chicken broth for a lighter version)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the Pasta: Boil the spaghetti according to the package instructions until al dente. Drain thoroughly and set aside to keep warm.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and sliced mushrooms, sautéing for 5 to 7 minutes until the vegetables are softened and slightly browned to develop flavor.
- Make the Creamy Sauce: Stir in the can of cream of chicken soup, sour cream, garlic powder, onion powder, and milk into the skillet with the vegetables. Cook the mixture for 2 to 3 minutes, stirring frequently, until the sauce is smooth and heated through.
- Add Chicken and Cheese: Mix the shredded cooked chicken and 1/2 cup of Monterey Jack cheese into the sauce. Continue cooking for another 2 to 3 minutes until the cheese melts completely and the chicken is warmed through.
- Combine with Pasta: Toss the cooked spaghetti into the skillet with the creamy chicken and vegetable sauce, mixing well to coat all the pasta evenly.
- Optional Baking Step: Preheat your oven to 350°F (175°C). Transfer the pasta mixture into a greased 9×13-inch baking dish. Sprinkle the remaining 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese evenly over the top.
- Bake: Place the baking dish in the oven and bake for 20 to 25 minutes until the cheese is melted, golden, and bubbly.
- Serve: Remove the casserole from the oven and garnish with freshly chopped parsley if desired. Serve warm for a comforting meal.
Notes
- You can substitute milk with chicken broth for a lighter sauce.
- Use any type of pasta if spaghetti is not available or preferred.
- For a spicier version, consider adding a pinch of red pepper flakes when sautéing the vegetables.
- The baking step is optional but adds a lovely cheesy crust and warms the dish through nicely.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
