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Lady Maria

Monterey Chicken Spaghetti Casserole

This Monterey Chicken Spaghetti Casserole is a comforting and flavorful dish perfect for family dinners. It combines spaghetti, chicken, a creamy sauce, and plenty of Monterey Jack cheese for a satisfying and cheesy experience. This recipe focuses on achieving a balanced texture and avoiding a soggy casserole.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper optional
  • 3 cups cooked chicken, shredded
  • 2 cups Monterey Jack cheese, shredded, divided
  • Salt to taste
  • Pepper to taste
  • Optional: chopped fresh cilantro, for garnish

Equipment

  • Large Pot
  • Colander
  • large skillet
  • Measuring cups
  • Measuring spoons
  • Large bowl
  • 9x13 inch baking dish
  • Oven
  • Cheese grater
  • Stirring spoons

Method
 

  1. Cook the spaghetti according to package directions until al dente. Drain well and set aside.
  2. While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat.
  3. Add the onion and cook until softened, about 5 minutes.
  4. Add the garlic and cook for another minute until fragrant.
  5. In the same skillet, stir in the Rotel tomatoes (undrained), cream of mushroom soup, cream of chicken soup, chicken broth, chili powder, cumin, and cayenne pepper (if using).
  6. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  7. In a large bowl, combine the cooked spaghetti, sauce mixture, shredded chicken, and 1 1/2 cups of Monterey Jack cheese.
  8. Season with salt and pepper to taste.
  9. Pour the mixture into a greased 9x13 inch baking dish.
  10. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
  11. 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.
  12. Let the casserole stand for a few minutes before serving. Garnish with chopped fresh cilantro, if desired.

Notes

For best results, use freshly shredded Monterey Jack cheese. To prevent a soggy casserole, cook the spaghetti al dente and drain it thoroughly. Adjust the amount of chicken broth as needed to achieve the desired consistency. Leftovers can be stored in the refrigerator for up to 3 days. For a spicier casserole, add more cayenne pepper or a pinch of red pepper flakes. You can also add other vegetables like bell peppers or mushrooms to the sauce.