Description
This Monterey Chicken Spaghetti is a cheesy, comforting casserole packed with tender chicken, creamy sauce, and zesty green chilies. A perfect weeknight dinner or crowd-pleasing potluck dish, loaded with Tex-Mex flavor.
Ingredients
1 pound spaghetti, cooked al dente
3 cups cooked chicken, shredded
2 cups Monterey Jack cheese, shredded and divided
1 can cream of chicken soup (10.5 oz)
1 cup sour cream
1 can Rotel tomatoes with green chilies (10 oz)
1 can diced green chilies (4 oz)
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
Instructions
1. Boil the spaghetti in salted water until just al dente. Drain and set aside.
2. In a large skillet, melt butter and sauté the diced onion and minced garlic until soft and fragrant.
3. In a mixing bowl, combine cream of chicken soup, sour cream, Rotel tomatoes, green chilies, salt, and pepper. Stir in the sautéed onions and garlic.
4. Add the cooked chicken and half of the Monterey Jack cheese to the mixture. Gently mix in the cooked spaghetti until fully coated.
5. Pour everything into a greased 9×13 baking dish. Top with the remaining cheese.
6. Bake at 350°F for 25 minutes or until bubbly and golden.
7. Let rest for 5 minutes before serving.
Notes
Use rotisserie chicken to save time.
Add extra green chilies for more spice.
Sprinkle chopped parsley or green onions for garnish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American Tex-Mex
Nutrition
- Serving Size: 1 portion (1/8 of dish)
- Calories: 470
- Sugar: 4g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg