Monterey Chicken Spaghetti Casserole Recipe
Try this Monterey Chicken Spaghetti Casserole Recipe with chicken, spaghetti, Monterey Jack cheese, and creamy sauce for a rich, comforting dinner.
Equipment
- Large pot (for boiling pasta)
- Colander
- Large skillet
- Wooden spoon or spatula
- Mixing bowl
- 9x13-inch baking dish
- Measuring cups and spoons
Ingredients
- 300 g spaghetti
- 2 cups cooked chicken shredded
- 1 tablespoon oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 can 300g cream of chicken soup
- 1 cup milk
- 1/2 cup heavy cream
- 2 cups shredded Monterey Jack cheese
- 1/2 cup cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried parsley
- 1/2 cup diced tomatoes optional
Instructions
- Preheat your oven to 180°C (350°F).
- Cook spaghetti according to package instructions until al dente. Drain and set aside.
- Heat oil in a skillet over medium heat and sauté onion until soft.
- Add garlic and cook for 1 minute until fragrant.
- Stir in shredded chicken and cook briefly.
- Add cream of chicken soup, milk, and cream. Stir until smooth.
- Mix in Monterey Jack cheese until melted.
- Season with salt, pepper, paprika, and parsley.
- Add cooked spaghetti and mix until fully coated.
- Transfer mixture to a greased baking dish.
- Sprinkle cheddar cheese on top.
- Bake for 30–35 minutes until bubbly and golden.
- Let it rest for a few minutes before serving.