MONTEREY CHICKEN SPAGHETTI EASY

Imagine twirling a forkful of perfectly cooked spaghetti, coated in a creamy, cheesy sauce, punctuated by tender chicken and smoky bacon – that’s Monterey Chicken Spaghetti! This isn’t just your average pasta bake; it’s a flavor explosion that’s surprisingly simple to create, even on the busiest of weeknights. Get ready to wow your family with this comforting and delicious dish; you’ve totally got this!

Ingredients for the Best Monterey Chicken Spaghetti

What You’ll Need:

• Spaghetti: 1 pound, cooked according to package directions
• Chicken Breasts: 2 large, cooked and shredded (rotisserie chicken works great!)
• Bacon: 6 slices, cooked and crumbled
• Monterey Jack Cheese: 2 cups, shredded
• Cheddar Cheese: 1 cup, shredded
• Cream of Chicken Soup: 1 (10.75 ounce) can
• Cream of Mushroom Soup: 1 (10.75 ounce) can
• Diced Tomatoes and Green Chilies: 1 (10 ounce) can, undrained (like Rotel)
• Sour Cream: 1 cup
• Onion: 1/2 cup, finely chopped
• Garlic: 2 cloves, minced
• Butter: 2 tablespoons
• Salt and Pepper: To taste
• Optional Garnish: Chopped green onions or parsley

Let’s Get Cooking: The Step-by-Step Instructions

Prep Work is Key

1. Cook the Spaghetti: Cook your spaghetti according to the package directions until al dente. Drain well and set aside. Don’t overcook it; it will continue to cook in the oven.
2. Cook the Chicken: If you’re not using rotisserie chicken, cook your chicken breasts. You can bake them, boil them, or even use leftover grilled chicken. Shred the chicken into bite-sized pieces.
3. Cook the Bacon: Cook the bacon until crispy. Drain off the excess grease and crumble it into small pieces.
4. Chop the Onion and Garlic: Finely chop the onion and mince the garlic.
5. Grate the Cheese: If you bought block cheese, shred the Monterey Jack and Cheddar cheese. Pre-shredded cheese works too, but freshly grated melts better!

Making the Creamy, Dreamy Sauce

1. Sauté the Aromatics: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
2. Combine the Sauce Ingredients: In the same skillet, add the cream of chicken soup, cream of mushroom soup, diced tomatoes and green chilies (undrained), and sour cream. Stir well to combine.
3. Season to Perfection: Season the sauce with salt and pepper to taste. Remember that the bacon and cheese are already salty, so start with a little and add more as needed.
4. Simmer the Sauce: Bring the sauce to a simmer over low heat. Cook for about 5 minutes, stirring occasionally, until heated through.

Putting It All Together

1. Combine Everything: In a large bowl, combine the cooked spaghetti, shredded chicken, crumbled bacon, and the creamy sauce. Mix well to ensure everything is evenly coated.
2. Add the Cheese: Stir in 1 1/2 cups of the Monterey Jack cheese and 1/2 cup of the Cheddar cheese. Reserve the remaining cheese for topping.
3. Pour into Baking Dish: Pour the mixture into a greased 9×13 inch baking dish.
4. Top with Cheese: Sprinkle the remaining Monterey Jack and Cheddar cheese evenly over the top.

Baking to Golden Perfection

1. Bake: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
2. Let it Rest: Let the casserole rest for a few minutes before serving. This allows the cheese to set up slightly and prevents it from being too runny.
3. Garnish and Serve: Garnish with chopped green onions or parsley, if desired. Serve hot and enjoy!

Tips and Tricks for Monterey Chicken Spaghetti Success

Chicken Cooking Variations

Don’t have rotisserie chicken on hand? No problem! You can easily bake or poach chicken breasts. Baking: Preheat your oven to 375°F (190°C). Place chicken breasts in a baking dish, drizzle with olive oil, and season with salt, pepper, and any other desired seasonings (like garlic powder or paprika). Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Poaching: Place chicken breasts in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through.

Cheese, Please!

Monterey Jack cheese is a must for that signature flavor, but feel free to experiment with other cheeses. Pepper jack would add a little kick, or Colby jack could be used in place of cheddar for a milder flavor. Always shred your own cheese from a block for the best melting results and flavor!

Spice it Up

If you like a little heat, add a pinch of red pepper flakes to the sauce or use hot diced tomatoes and green chilies. You could even add a diced jalapeño to the onion and garlic when sautéing.

Make-Ahead Magic

This casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure it’s heated through. This makes it perfect for potlucks or busy weeknights.

Variations to Make it Your Own

Creamy Dreamy Swaps

Want to change up the sauce? You can substitute cream of celery soup for the cream of mushroom, or use a can of cheddar cheese soup for extra cheesiness. A dash of heavy cream or milk can also add extra richness.

Veggie Power

Add some extra veggies for a healthier twist! Sautéed bell peppers, mushrooms, or spinach would be delicious additions. Just add them to the skillet along with the onion and garlic.

Bacon Alternatives

Not a bacon fan? You can substitute cooked and crumbled sausage or ham for a similar smoky flavor. Or, skip the meat altogether for a vegetarian version.

Why You’ll Absolutely Love This Recipe

Monterey Chicken Spaghetti is the ultimate comfort food – it’s cheesy, creamy, and packed with flavor. It’s also incredibly easy to make, using simple ingredients that you probably already have on hand. Plus, it’s a crowd-pleaser that everyone will love, from picky eaters to seasoned foodies.

If you love a good casserole, you might also enjoy Million Dollar Chicken Casserole for another family-friendly meal. Or, for a Mexican-inspired twist, try Enchilada Chicken Casserole.

Serving Suggestions for a Complete Meal

Monterey Chicken Spaghetti is delicious on its own, but it’s even better when paired with a simple side dish. A fresh green salad, steamed broccoli, or garlic bread are all great options. For dessert, try a light and refreshing fruit salad or a scoop of vanilla ice cream.

Craving something a little different? Check out Southern Chicken Spaghetti Casserole for a classic twist. And if you’re looking for a fun appetizer, Cheesy Dynamite Chicken Buns are always a hit!

Storing and Reheating Leftovers

Storing:

Store leftover Monterey Chicken Spaghetti in an airtight container in the refrigerator for up to 3-4 days.

Reheating:

You can reheat the casserole in the oven or microwave. Oven: Preheat the oven to 350°F (175°C). Place the casserole in an oven-safe dish and bake for 15-20 minutes, or until heated through. Microwave: Place a portion of the casserole on a microwave-safe plate and heat for 1-2 minutes, or until heated through. Stir occasionally to ensure even heating.

For another variation, consider the Southern Cheesy Chicken Spaghetti Casserole which offers a similar comforting experience.

Final Thoughts: Enjoy Your Monterey Chicken Spaghetti!

So, there you have it – a simple, delicious, and satisfying Monterey Chicken Spaghetti recipe that’s sure to become a family favorite! Gather your ingredients, follow the steps, and get ready to enjoy a truly unforgettable meal. And remember, don’t be afraid to experiment and make it your own. Happy cooking!

Lady Maria

Monterey Chicken Spaghetti Easy

This Monterey Chicken Spaghetti is a creamy, cheesy, and flavorful casserole that’s easy to make. It features spaghetti, chicken, bacon, Monterey Jack and cheddar cheese, and a creamy sauce, baked to golden perfection. Perfect for a comforting weeknight meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound spaghetti
• 2 large chicken breasts, cooked and shredded
• 6 slices bacon, cooked and crumbled
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded Cheddar cheese
• 1 cup sour cream
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons butter
• Salt and pepper to taste
• Optional garnish: chopped green onions or parsley

Equipment

• Large Pot
• Colander
• large skillet
• Large bowl
• 9×13 inch baking dish
• Cheese grater
• Cutting board
• knife
• measuring cups and spoons

Method

 

1. Cook spaghetti according to package directions until al dente. Drain well and set aside.
2. If using raw chicken, cook chicken breasts by baking, boiling, or grilling. Shred into bite-sized pieces.
3. Cook bacon until crispy. Drain off excess grease and crumble.
4. Finely chop the onion and mince the garlic.
5. If using block cheese, shred the Monterey Jack and Cheddar cheese.
6. In a large skillet, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
7. Add minced garlic and cook for another minute until fragrant.
8. Add cream of chicken soup, cream of mushroom soup, diced tomatoes and green chilies (undrained), and sour cream to the skillet. Stir well to combine.
9. Season the sauce with salt and pepper to taste.
10. Bring the sauce to a simmer over low heat. Cook for about 5 minutes, stirring occasionally, until heated through.
11. In a large bowl, combine cooked spaghetti, shredded chicken, crumbled bacon, and the creamy sauce. Mix well to ensure everything is evenly coated.
12. Stir in 1 1/2 cups of the Monterey Jack cheese and 1/2 cup of the Cheddar cheese. Reserve the remaining cheese for topping.
13. Pour the mixture into a greased 9×13 inch baking dish.
14. Sprinkle the remaining Monterey Jack and Cheddar cheese evenly over the top.
15. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
16. Let the casserole rest for a few minutes before serving.
17. Garnish with chopped green onions or parsley, if desired. Serve hot and enjoy!

Notes

For a spicier version, add red pepper flakes or use hot diced tomatoes and green chilies. You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Add extra veggies like bell peppers, mushrooms, or spinach. Leftovers can be stored in the refrigerator for 3-4 days and reheated in the oven or microwave.