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Monterey Chicken Spaghetti

Monterey chicken spaghetti is a creamy chicken pasta bake with tender spaghetti, shredded chicken, and a bubbly sauce crowned in a golden Monterey Jack and cheddar crust. Bake it until the top turns golden and crackly, with bacon and green pepper folded throughout for easy weeknight comfort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 3 cup cooked chicken, shredded
Spaghetti
  • 12 oz spaghetti, cooked and broken in half
Canned soups
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
Liquid and dairy
  • 1 cup chicken broth
  • 1 cup sour cream
Add-ins
  • 1 can (4 oz) diced green chiles, drained
  • 8 bacon, cooked crispy and crumbled
  • 1 green bell pepper, diced
  • 0.5 onion, diced
  • 1 tsp garlic powder
  • 1 salt and pepper to taste
Cheese
  • 2 cup shredded Monterey Jack and cheddar cheese blend, divided
Garnish
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 350°F and grease a 9x13 baking dish, so it’s ready when the casserole is assembled.
  2. Whisk together cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, and garlic powder until smooth, with a uniform creamy sauce.
  3. Combine cooked spaghetti, shredded chicken, soup mixture, green chiles, bacon, bell pepper, and onion; toss to coat and season with salt and pepper for even coverage.
Bake
  1. Spread the mixture into the prepared dish and top with the cheese blend, distributing it evenly across the surface.
  2. Bake at 350°F for 25-30 minutes until bubbly around the edges and the cheese is golden with a visible set on top.
Finish
  1. Garnish with fresh parsley before serving for a fresh pop of color over the golden crust.

Notes

For best texture, ensure the bacon is truly crispy before crumbling so it stays visible in the creamy sauce. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because sour cream can break slightly when thawed. If you want a lighter option, swap sour cream for plain Greek yogurt for similar tang and creaminess.