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Monterey Chicken Spaghetti

Monterey chicken spaghetti is a creamy chicken pasta bake with tender spaghetti and a bubbly, golden Monterey Jack and cheddar crust. This easy pasta casserole layers shredded chicken, bacon, and green chiles for a cheesy tangle in every scoop.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Monterey chicken spaghetti casserole
  • 3 cups cooked chicken shredded
  • 12 oz spaghetti cooked and broken in half
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1 can (4 oz) diced green chiles drained
  • 8 strips bacon cooked crispy and crumbled
  • 1 green bell pepper diced
  • 0.5 onion diced
  • 1 tsp garlic powder
  • salt to taste
  • pepper to taste
  • 2 cups shredded Monterey Jack and cheddar cheese blend divided
  • fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the baking dish
  1. Preheat the oven to 350°F and grease a 9x13 baking dish so the casserole won’t stick.
Make the creamy soup mixture
  1. Whisk together cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, and garlic powder until smooth.
Combine filling and season
  1. Combine cooked spaghetti, shredded chicken, soup mixture, diced green chiles, bacon, green bell pepper, and onion; toss to coat and evenly distribute the mix.
  2. Season the mixture with salt and pepper to taste.
Assemble and bake
  1. Spread the mixture into the prepared dish and top with 2 cups shredded Monterey Jack and cheddar cheese blend (divided).
  2. Bake for 25-30 minutes at 350°F until bubbly and the cheese is golden, with visible bubbling around the edges.
Finish and serve
  1. Garnish with fresh parsley right before serving for a fresh green pop.

Notes

For the creamiest texture, use fully cooked and well-drained spaghetti and shred the chicken while it’s still warm. Store leftovers covered in the fridge for up to 3-4 days; reheat in the oven at 325°F until hot and bubbly. Freezing is not recommended because the creamy soup base can separate when thawed. For a lighter option, use reduced-fat sour cream and cheese blend to cut fat without changing the bake time.