Description
Monterey Chicken Spaghetti Casserole brings comfort to your dinner table with a creamy, cheesy blend that’ll have everyone asking for seconds. Packed with tender chicken and saucy noodles, this hearty dish delivers satisfying flavors perfect for family meals.
Ingredients
Scale
Main Ingredients:
- 8 ounces spaghetti
- 2 cups cooked chicken
- 1 cup monterey jack cheese
Protein Enhancers:
- ½ cup turkey bacon
- 1 can cream of chicken soup
Seasoning and Binding Ingredients:
- 1 cup sour cream
- 1 teaspoon garlic powder
- 2 tablespoons chopped parsley
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F and coat a 9×13-inch baking dish with cooking spray for easy cleanup.
- Fill a large pot with water, add 1 teaspoon salt, and bring to a rolling boil over high heat.
- Drop 8 ounces of spaghetti into boiling water and cook exactly 8-9 minutes until pasta reaches al dente texture.
- Drain spaghetti in a colander and rinse quickly with cold water to stop cooking process.
- Grab a spacious mixing bowl and add 2 cups shredded chicken, creating a protein base for your casserole.
- Pour 1 cup sour cream and 1 can cream of chicken soup into the bowl with chicken, stirring until smooth.
- Sprinkle 1 teaspoon garlic powder, a pinch of salt, and fresh cracked pepper into the mixture for robust flavor.
- Fold cooked spaghetti into the creamy chicken mixture, ensuring every strand gets evenly coated.
- Transfer the entire mixture into your prepared baking dish, spreading it into an even layer.
- Distribute 1 cup shredded Monterey Jack cheese across the top of the casserole.
- Scatter ½ cup crumbled turkey bacon over the cheese layer for a smoky crunch.
- Slide the casserole into the preheated 350°F oven and bake precisely 25-30 minutes until cheese melts completely.
- Remove from oven and let rest 5 minutes to allow sauce to set.
- Garnish with 2 tablespoons freshly chopped parsley before serving hot.
Notes
- Save time by using rotisserie chicken or leftover grilled chicken for quick shredding.
- For a lighter version, swap regular sour cream with Greek yogurt and use low-fat cream of chicken soup.
- Make the casserole ahead and refrigerate before baking, but add 10-15 minutes to the cooking time when baking directly from cold.
- Add extra flavor by sprinkling smoked paprika or red pepper flakes on top before baking for a subtle kick.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg