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Monterey Chicken Spaghetti

Monterey chicken spaghetti is a creamy chicken pasta bake with tender spaghetti, bacon, and green chiles under a golden Monterey Jack and cheddar crust. This easy chicken spaghetti casserole bakes until bubbly so every forkful has a cheesy tangle throughout.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cooked chicken
  • 3 cup shredded
Spaghetti
  • 12 oz spaghetti Cooked and broken in half
Cream soup base
  • 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 tsp garlic powder
Vegetables and add-ins
  • 1 can (4 oz) diced green chiles Drained
  • 8 strip bacon Cooked crispy and crumbled
  • 1 green bell pepper Diced
  • 0.5 onion onion Diced
Cheese topping
  • 2 cup shredded Monterey Jack and cheddar cheese blend Divided
Seasoning
  • 1 salt and pepper To taste
  • 1 fresh parsley For garnish

Equipment

  • 1 sheet pan
  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350°F and grease a 9x13 baking dish.
  2. Whisk together cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, and garlic powder until smooth.
Assemble
  1. Combine cooked spaghetti, shredded chicken, soup mixture, green chiles, bacon, bell pepper, and onion; toss to coat and season with salt and pepper.
  2. Spread the mixture into the prepared dish and top with 2 cups cheese blend, reserving nothing.
Bake
  1. Bake for 25-30 minutes at 350°F until bubbly and cheese is golden, with visible browned spots on top.
  2. Garnish with fresh parsley and let the casserole rest briefly until steam settles before serving.

Notes

For the smoothest sauce, whisk until no soup streaks remain before mixing with spaghetti. Store leftovers covered in the fridge up to 3 days; reheat in the oven at 350°F until hot and bubbly. Freezing is not recommended because the sour-cream base can become grainy after thawing. For a lighter option, swap sour cream for light sour cream and use reduced-fat cheese.