Description
Monterey Chicken Spaghetti is a creamy, cheesy pasta casserole that brings together tender shredded chicken, spaghetti, smoky bacon, and a blend of cheeses for a comforting and hearty dinner. It’s perfect for family meals or potlucks and can be made ahead or frozen for busy nights.
Ingredients
12 oz spaghetti, cooked and drained
2 cups cooked shredded chicken (rotisserie works great)
6 slices bacon, cooked and crumbled
1 (10 oz) can cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 1/2 cups shredded Monterey Jack cheese, divided
1/2 cup shredded cheddar cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1/4 tsp smoked paprika (optional)
1/4 cup chopped green onions (optional)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, mix together cream of chicken soup, sour cream, milk, garlic powder, onion powder, black pepper, and paprika.
Stir in cooked chicken, half of the crumbled bacon, 1 cup of Monterey Jack cheese, and all the cheddar.
Add cooked spaghetti to the bowl and toss everything together until well combined.
Pour mixture into prepared baking dish. Sprinkle remaining Monterey Jack cheese and bacon on top.
Bake uncovered for 25–30 minutes, or until hot and bubbly.
Garnish with chopped green onions before serving, if desired.
Notes
Add diced tomatoes, green chiles, or sautéed mushrooms for extra flavor.
Can be assembled ahead of time and refrigerated until ready to bake.
Freezes well—wrap tightly and freeze for up to 2 months.