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Creamy Baked Monterey Chicken Spaghetti Casserole

A spoonful of creamy monterey chicken spaghetti being lifted from a baking dish topped with golden brown breadcrumbs.
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Make this comforting, cheesy Monterey Chicken Spaghetti Casserole for an easy weeknight dinner. This baked pasta dish features tender chicken in a rich, creamy sauce loaded with melted cheese.

Ingredients

Scale
  • 1 pound spaghetti, cooked and drained
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup milk
  • 1 cup chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/2 cup salsa (mild or medium)
  • 1/2 cup barbecue sauce (optional, for Tex-Mex flavor)
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup panko breadcrumbs (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook spaghetti according to package directions until al dente. Drain well and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add onion and bell peppers and cook until softened, about 5 to 7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the cream of chicken soup, cream of mushroom soup, milk, chicken broth, chili powder, cumin, oregano, salt, and pepper into the skillet. Cook, stirring constantly, until the sauce is smooth and heated through.
  5. Remove the skillet from the heat. Stir in the salsa and barbecue sauce, if using.
  6. Fold in the cooked, shredded chicken, the cooked spaghetti, and 1 1/2 cups of the Monterey Jack cheese and 1/2 cup of the cheddar cheese until everything is evenly coated in the sauce.
  7. Transfer the mixture to the prepared baking dish.
  8. In a small bowl, mix the remaining 1/2 cup Monterey Jack cheese, remaining 1/2 cup cheddar cheese, and the panko breadcrumbs. Sprinkle this mixture evenly over the top of the casserole.
  9. Bake for 20 to 25 minutes, or until the casserole is bubbly and the topping is golden brown.
  10. Let the casserole rest for 5 minutes before you serve it.

Notes

  • For a quicker weeknight meal, use pre-cooked rotisserie chicken.
  • If you prefer a less rich casserole, reduce the amount of milk by 1/4 cup.
  • Add 1 cup of frozen corn or black beans with the chicken for extra vegetables.

Nutrition

Find it online: https://delishsymphony.com/monterey-chicken-spaghetti-recipe/