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Monterey Chicken Spaghetti

Monterey chicken spaghetti is a creamy chicken pasta bake with spaghetti tossed in a smooth soup-and-sour-cream sauce, then baked until bubbly. Finished with a golden Monterey Jack and cheddar crust, this easy pasta casserole is loaded with crispy bacon, green chiles, and green pepper.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Monterey chicken spaghetti
  • 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
  • 1 salt To taste.
  • 1 pepper To taste.
  • 2 cup shredded Monterey Jack and cheddar cheese blend Divided.
  • 1 fresh parsley For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x13 baking dish so the casserole releases cleanly after baking.
  2. In a large mixing bowl, whisk together cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, and garlic powder until smooth and lump-free.
  3. Combine cooked spaghetti, shredded chicken, soup mixture, green chiles, bacon, bell pepper, and onion; toss to coat evenly, then season with salt and pepper.
Bake and finish
  1. Spread the mixture into the prepared dish in an even layer, then top with half the shredded cheese blend.
  2. Bake for 25-30 minutes at 350°F until bubbly around the edges and the cheese is golden on top.
  3. Remove from the oven and garnish with fresh parsley before serving.

Notes

For a thicker, scoopable bake, let the casserole stand 5 minutes after it comes out of the oven so the creamy sauce sets. Refrigerate leftovers for up to 3-4 days; reheat in the oven or microwave until hot. Freezing is not recommended because the sour cream-based sauce can break when thawed and reheated. Dietary swap: use reduced-fat sour cream and a lower-fat cheese blend to cut calories while keeping the creamy texture.