Monterey Chicken Spaghetti Bake
A creamy, cheesy casserole combining chicken, spaghetti, and Monterey Jack cheese for a comforting family meal.
Ingredients
- 12 oz spaghetti
- 2 tablespoons olive oil
- 3 cups cooked chicken breast, shredded
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) Rotel (diced tomatoes with green chilies), drained
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 2 cups Monterey Jack cheese, shredded (plus extra for topping if desired)
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Directions
- 1
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
- 2
2. Prepare the Sauce: In a large skillet over medium heat, warm the olive oil. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
- 3
3. Combine the Filling: To the skillet, add the cooked, shredded chicken, cream of chicken soup, drained Rotel, sour cream, and chicken broth. Stir to combine everything well.
- 4
4. Season: Sprinkle in the smoked paprika, black pepper, and salt. Stir in 1 1/2 cups of Monterey Jack cheese, allowing it to melt into the sauce for a couple of minutes.
- 5
5. Mix with Pasta: Add the cooked spaghetti to the skillet or large mixing bowl and toss until every strand is coated with the creamy, cheesy sauce.
- 6
6. Bake: Transfer the mixture to a lightly greased 9×13-inch baking dish. Sprinkle the remaining 1/2 cup of Monterey Jack cheese evenly over the top.
- 7
7. Bake Until Bubbling: Place in a preheated 350°F (175°C) oven and bake for 20-25 minutes, or until the cheese is melted and golden, and the casserole is bubbling.
- 8
8. Garnish and Serve: Let it cool for a few minutes before garnishing with chopped parsley. Serve hot!