Name: Monterey Chicken Spaghetti Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cups cooked chicken (shredded or diced); 8 oz spaghetti (cooked and drained); 1 can (10.5 oz cream of chicken soup); ½ cup sour cream; ½ cup milk; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp salt; ½ tsp black pepper; 1 tsp paprika; 1 cup shredded Monterey Jack cheese; ½ cup shredded cheddar cheese; ½ cup cooked and crumbled bacon; ½ cup diced tomatoes (optional); ¼ cup chopped green onions (for garnish)

My youngest once declared this dish “better than Disney World.” While I’m pretty sure Mickey Mouse would disagree, I’ll take it as a win. This casserole is the culinary equivalent of a warm hug—creamy, cheesy, and packed with smoky bacon and tender chicken. It’s the recipe I make when I need a guaranteed crowd-pleaser, whether it’s for Tuesday dinner or a potluck with friends. Best part? It’s so easy, even my husband (who burns toast) can’t mess it up.

Why You’ll Love This Monterey Chicken Spaghetti Casserole

You know those nights when you’re torn between ordering pizza and actually cooking? This casserole is the answer. It’s faster than delivery, cheaper than takeout, and tastes like you spent hours in the kitchen. Plus, leftovers are chef’s kiss.

A close-up of a cheesy baked spaghetti casserole with crispy pepperoni slices and chopped chives in a white baking dish.

What You’ll Need To Make Monterey Chicken Spaghetti Casserole

Grab these pantry staples and fridge heroes. No fancy ingredients required!

Ingredients

2 cups cooked chicken: Rotisserie chicken = weeknight MVP.
8 oz spaghetti: Break it in half—no one has time for long noodles.
1 can cream of chicken soup: The glue that holds this masterpiece together.
½ cup sour cream: Or Greek yogurt if you’re feeling ~healthy~.
½ cup milk: Any kind works—even that almond milk you bought for smoothies.
1 tsp garlic powder: Because fresh garlic is for overachievers.
1 tsp onion powder: Adds depth without the tears.
1 tsp salt: Adjust to taste—salt bae approved.
½ tsp black pepper: Or more if you’re a rebel.
1 tsp paprika: For a smoky whisper of flavor.
1 cup shredded Monterey Jack: Melty, gooey perfection.
½ cup shredded cheddar: Because cheddar makes everything better.
½ cup cooked bacon: Store-bought or “I forgot to cook it” microwave bacon.
½ cup diced tomatoes: Optional, but adds a fresh pop.
¼ cup green onions: For that “I tried” garnish.

How to Make Monterey Chicken Spaghetti Casserole

This recipe is so simple, you’ll memorize it after one try.

Step 1: Preheat & Prep

Preheat your oven to 375°F (190°C). Grease a 9×13 baking dish. Pro tip: Use butter for flavor or cooking spray for speed.

Step 2: Mix the Sauce

In a large bowl, whisk the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, pepper, and paprika. Confession: I use a fork. Whisks are for Instagram reels.

Step 3: Chicken + Pasta Party

Add cooked chicken, spaghetti, half the Monterey Jack, and half the cheddar. Mix until everything’s coated. Let kids stir—it buys you 5 minutes of peace.

Step 4: Assemble & Cheese It Up

Pour into the baking dish. Top with remaining cheese and bacon. Optional: Add tomatoes now if you’re feeling fancy.

Step 5: Bake & Resist Peeking

Bake for 25 minutes until bubbly and golden. Resist opening the oven. (Okay, maybe once.)

Step 6: Cool (If You Can Wait)

Let it rest 5 minutes. Garnish with green onions. Serve!

More Casseroles & Recipes:

A serving of cheesy baked spaghetti with spinach and melted cheese on a white plate, with a casserole dish in the background.

Healthy Swaps

Because sometimes we pretend to be adults.

Lighter Options

Whole wheat pasta: Adds fiber without sacrificing taste.
Greek yogurt: Swap for sour cream—extra protein, same creaminess.
Turkey bacon: Less grease, all the crunch.

Fun Variations

Boredom is not allowed in this kitchen.

Spicy Fiesta

Add diced jalapeños or hot sauce to the sauce.

BBQ Lover’s Twist

Stir in ¼ cup BBQ sauce for smoky sweetness.

Tex-Mex Style

Mix in black beans, corn, and a sprinkle of chili powder.

Tips for the Best Casserole

Undercook pasta by 2 minutes: It’ll soften more in the oven.
Freeze leftovers: Portion into containers for “I’ve got my life together” lunches.
Crispy bacon hack: Bake on a sheet pan at 400°F for 15 minutes. No splatter!

FAQs

Real questions from real humans (not robots).

Can I use shredded chicken breasts?

Yes! Cook 2 breasts in the Instant Pot with 1 cup broth for 12 minutes. Shred and go!

What if I don’t have Monterey Jack?

Use pepper Jack (spicy!), mozzarella (mild), or Colby (melty perfection).

Can I make this gluten-free?

Absolutely! Use GF pasta and GF cream soup (or homemade sauce).

A spoon lifting a portion of creamy baked spaghetti with melted cheese and fresh parsley from a baking dish.

Why This Recipe Works

This casserole is the culinary equivalent of a cozy sweatshirt. It’s forgiving (overcooked pasta? Add more sauce!). It’s flexible (no bacon? Use ham!). And it’s fast. In the time it takes to argue about takeout, you could have this in the oven.

The Time I Burned It (And Still Loved It)

True story: I once got distracted by The Great British Bake Off and left this in too long. The cheese turned into a crispy, golden crust. My kids called it “pizza pasta” and begged for seconds. Moral? Even “mistakes” taste amazing.

Final Thoughts

This Monterey Chicken Spaghetti Casserole isn’t just food—it’s a vibe. It’s the dish I bring to new moms, potlucks, and “I can’t adult today” nights. Make it your own. Burn the edges, skip the tomatoes, add extra cheese—whatever makes your family happy. And if they love it? Tag me on Instagram. I live for cheesy casserole glory.