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Creamy Monterey Chicken Spaghetti Casserole

A close-up of a cheesy, creamy serving of monterey chicken spaghetti with a golden-brown baked topping.
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Make this easy Monterey Chicken Spaghetti Casserole for a comforting, cheesy weeknight dinner. It features tender chicken and spaghetti baked in a rich, creamy sauce.

Ingredients

Scale
  • 1 pound cooked, shredded chicken
  • 12 ounces spaghetti, cooked and drained
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1 cup milk
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup salsa
  • 1/2 cup chopped green chiles
  • 1/4 cup chopped onion
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup crushed tortilla chips (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cooked chicken, cooked spaghetti, cream of chicken soup, sour cream, milk, 1 1/2 cups of the Monterey Jack cheese, salsa, green chiles, onion, chili powder, and cumin. Mix until all ingredients are evenly coated. Season with salt and pepper.
  3. Spread the chicken and spaghetti mixture evenly into the prepared baking dish.
  4. In a small bowl, mix the remaining 1/2 cup Monterey Jack cheese and the cheddar cheese. Sprinkle this cheese mixture over the top of the pasta.
  5. Bake for 20 to 25 minutes, or until the casserole is bubbly and the cheese is melted.
  6. Remove from the oven. Sprinkle the crushed tortilla chips over the top.
  7. Let the casserole rest for 5 minutes before serving.

Notes

  • For extra flavor, use rotisserie chicken.
  • If you prefer a less spicy dish, reduce the amount of salsa and green chiles.
  • This recipe works well as a baked dish or can be finished on the stovetop if you skip the baking step after mixing.

Nutrition

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