Description
Indulge in the comforting flavors of Monterey Chicken Spaghetti Bake, a delightful casserole that combines tender chicken, creamy sauce, and melted cheese with spaghetti for a family-friendly meal. This dish is perfect for busy weeknights, as it requires just under an hour to prepare and bake. With its rich and satisfying texture, it’s sure to become a staple at your dinner table. Easily customize it with your favorite vegetables or adjust the spice level to suit your taste. Whether served at a family gathering or on a cozy night in, this casserole promises to deliver warmth and satisfaction in every bite.
Ingredients
Scale
- 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
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Cook spaghetti in salted boiling water until al dente; drain.
- In a skillet, heat olive oil over medium heat. Sauté onions for 3-4 minutes; add garlic and cook for another minute.
- Stir in shredded chicken, cream of chicken soup, drained Rotel, sour cream, and chicken broth until combined.
- Add smoked paprika, black pepper, and salt; mix in 1.5 cups of Monterey Jack cheese until melted.
- Combine the sauce with cooked spaghetti until evenly coated.
- Transfer to a greased 9×13-inch baking dish; top with remaining cheese.
- Bake at 350°F (175°C) for 20-25 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg