Monterey Chicken Spaghetti Casserole
A heartwarming casserole that combines tender chicken, creamy ingredients, and perfectly cooked spaghetti for a delightful and comforting meal.
Ingredients
Main Ingredients
- 2.5 cups spaghetti, cooked (al dente) Tender strands that serve as the perfect base for your dish.
- 2 cups chicken breast, cooked and shredded Juicy pieces of chicken that add protein and depth.
- 1 cup Monterey Jack cheese, shredded Melty and creamy cheese that makes every bite luscious.
- 1 can (10.75 oz) cream of chicken soup A rich and velvety base that enhances the flavor.
- 1 cup sour cream Adds a delightful creaminess and slight tang.
- 0.5 cup diced tomatoes with green chilies, drained Juicy tomatoes introduce freshness and spice.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large pot, bring water to a boil and add a pinch of salt. Cook the spaghetti until al dente, usually about 8-10 minutes. Drain and set aside.
- If you have not cooked your chicken yet, boil or grill until fully cooked. Once done, shred the chicken into bite-sized pieces.
- In a large mixing bowl, combine the shredded chicken, cooked spaghetti, cream of chicken soup, sour cream, and Monterey Jack cheese (reserve a little for topping), and the diced tomatoes with green chilies.
- Using a large spoon or spatula, gently mix all the ingredients until evenly combined.
- Pour the mixture into a greased 9x13 inch casserole dish. Spread it out evenly.
- Sprinkle the reserved Monterey Jack cheese over the top of your casserole.
- Place the casserole in the preheated oven and bake for about 25-30 minutes, until the cheese is melted and bubbly.
- Once done, take your casserole out of the oven and allow it to cool for a few minutes before slicing.
Notes
For added flavor, consider using leftover roast chicken, adding jalapeños for heat, or incorporating herbs like parsley, thyme, or oregano. Serve with a side salad or garlic bread.