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Monterey Chicken Spaghetti: The Ultimate Comfort Food Casserole

This comforting Monterey Chicken Spaghetti casserole combines tender chicken with perfectly cooked pasta in a rich, creamy sauce that bakes up golden and bubbly. It's the perfect weeknight dinner solution that feels indulgent but comes together quickly, with versatile ingredients that can be customized to your preferences.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 oz spaghetti noodles
  • 2 cups cooked chicken breast, shredded
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 cup milk
  • 2 cups shredded Monterey Jack cheese
  • ½ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • Salt and black pepper to taste
  • ¼ cup chopped fresh parsley

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
  2. Bring a large pot of salted water to boil. Cook spaghetti according to package directions until al dente. Drain well and return to the pot.
  3. While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3-4 minutes. Add garlic and bell pepper, cooking for another 2 minutes until fragrant.
  4. To the cooked spaghetti, add the sautéed vegetables, shredded chicken, cream of chicken soup, sour cream, milk, 1½ cups Monterey Jack cheese, Parmesan cheese, and seasonings. Mix thoroughly until everything is well combined.
  5. Transfer the mixture to your prepared baking dish. Sprinkle with remaining Monterey Jack cheese. Bake for 20-25 minutes until hot and bubbly with a golden-brown crust.
  6. Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley and serve hot.

Notes

Use freshly grated cheese for optimal melting - pre-shredded cheese contains anti-caking agents that can affect texture. Don't overcook the pasta - it will continue cooking in the oven. Make it ahead by preparing the casserole up to baking, then refrigerate covered for up to 24 hours.