Monterey Chicken Spaghetti Casserole
This creamy, cheesy Monterey Chicken Spaghetti Casserole is a family favorite! Packed with tender chicken, crispy bacon, and melty cheese, it’s ready in 45 minutes—perfect for cozy weeknights.
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
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 baking dish.
- Mix the sauce:
- In a large bowl, whisk together cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, pepper, and paprika until smooth.
- Combine ingredients:
- Stir in cooked chicken, spaghetti, half the Monterey Jack cheese, and half the cheddar cheese. Mix until well combined.
- Assemble the casserole:
- Transfer the mixture to the baking dish. Spread evenly, then top with remaining cheeses and crumbled bacon.
- Bake:
- Bake for 25 minutes or until the cheese is melted and bubbly.
- Garnish and serve:
- Let cool for 5 minutes. Garnish with diced tomatoes and green onions. Serve and enjoy!
Notes
- Storage: Keep leftovers in the fridge for 3 days or freeze for up to 2 months.
- Gluten-Free: Use GF pasta and a GF cream soup alternative.
- Lighter Option: Swap sour cream for Greek yogurt and use low-fat cheese.