Print

Creamy Monterey Chicken Spaghetti Casserole

A spoonful of creamy, cheesy monterey chicken spaghetti being lifted from a baking dish, showing cheese pull and crispy topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this comforting, cheesy Monterey Chicken Spaghetti Casserole for an easy weeknight dinner. This recipe combines tender chicken, spaghetti, and Monterey Jack cheese in a rich sauce, topped with crispy onions for texture.

Ingredients

Scale
  • 1 pound spaghetti
  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1 cup salsa (mild or medium)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped onion
  • 1 tablespoon butter
  • 1 cup diced tomatoes, drained
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 cup French fried onions, for topping

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the spaghetti according to package directions until al dente. Drain well and set aside.
  3. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  4. Add the drained diced tomatoes to the skillet and cook for 2 minutes.
  5. In a large bowl, combine the cream of chicken soup, sour cream, salsa, garlic powder, salt, and pepper. Mix until smooth.
  6. Stir in the shredded chicken, the cooked spaghetti, and the onion/tomato mixture into the sauce. Mix gently to coat everything evenly.
  7. Stir in 1 1/2 cups of the Monterey Jack cheese into the pasta mixture.
  8. Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
  9. Bake for 20 minutes, or until the casserole is heated through and the cheese is melted.
  10. Remove the casserole from the oven and sprinkle the French fried onions evenly over the top.
  11. Return to the oven and bake for an additional 5 minutes, or until the onions are golden brown and crisp.
  12. Let the casserole rest for 5 minutes before you serve it.

Notes

  • For a freezer-friendly meal, assemble the casserole completely, cover tightly, and freeze before baking. Thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to the initial bake time.
  • You can substitute bacon bits for the French fried onions if you prefer a different topping texture.
  • Use rotisserie chicken to save time on weeknights.

Nutrition

Find it online: https://chefsily.com/monterey-chicken-spaghetti-casserole-recipe/