Description
Monterey chicken spaghetti brings creamy, cheesy comfort straight from Southern kitchens to dinner tables. Savory shredded chicken, melted cheese, and perfectly cooked pasta create a delightful meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 cups shredded chicken
- 1/2 cup monterey jack cheese
- 1/4 cup parmesan cheese
Pasta and Base:
- 1 pound spaghetti
- 1 can (10 ounces) cream of chicken soup
- 1/2 cup chicken broth
Vegetables and Seasonings:
- 1/2 cup diced onions
- 1/4 cup diced bell peppers
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375°F and prepare a large baking dish with non-stick cooking spray.
- Cook spaghetti in salted boiling water until al dente, then drain and set aside.
- Sauté onions, bell peppers, and garlic in a skillet until vegetables become translucent and fragrant.
- In a large mixing bowl, combine shredded chicken, cream of chicken soup, and chicken broth, stirring until well incorporated.
- Add sautéed vegetables, oregano, black pepper, and salt to the chicken mixture, mixing thoroughly.
- Fold the cooked spaghetti into the chicken mixture, ensuring even distribution of ingredients.
- Transfer the combined mixture to the prepared baking dish, spreading it evenly.
- Sprinkle monterey jack and parmesan cheeses over the top of the casserole.
- Bake for 25-30 minutes until the cheese is melted and the edges are golden brown.
- Remove from oven and let rest for 5 minutes before serving to allow the dish to set.
Notes
- Customize the spice level by adding red pepper flakes or jalapeños for those who enjoy a kick of heat.
- For a healthier twist, substitute cream of chicken soup with homemade Greek yogurt-based sauce to reduce sodium and fat content.
- Make this dish gluten-free by using gluten-free spaghetti and ensuring all other ingredients are certified gluten-free.
- Prep ahead by cooking chicken and chopping vegetables in advance, then assemble the casserole quickly during busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg