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Monterey Chicken Spaghetti

Monterey chicken spaghetti is a creamy chicken pasta bake with spaghetti tossed in a smooth sour-cream soup mixture and baked until bubbly. It’s finished with a golden Monterey Jack and cheddar crust, plus crispy bacon and diced green pepper in every bite.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Cooked chicken, shredded
  • 3 cup cooked chicken, shredded
Spaghetti
  • 12 oz spaghetti, cooked and broken in half
Cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
Cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
Chicken broth
  • 1 cup chicken broth
Sour cream
  • 1 cup sour cream
Diced green chiles
  • 1 can (4 oz) diced green chiles, drained
Bacon
  • 8 strips bacon, cooked crispy and crumbled
Green bell pepper
  • 1 green bell pepper, diced
Onion
  • 0.5 onion, diced
Garlic powder
  • 1 tsp garlic powder
Salt
  • 0.25 tsp salt to taste
Black pepper
  • 0.125 tsp pepper to taste
Monterey Jack and cheddar cheese blend
  • 2 cup shredded Monterey Jack and cheddar cheese blend, divided
Fresh parsley
  • 0.25 cup fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x13 baking dish. Set it aside so the casserole can go in right after mixing.
Mix the creamy sauce
  1. Whisk together cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, and garlic powder until smooth. The mixture should look uniform with no visible streaks.
Assemble the casserole
  1. Combine cooked spaghetti, shredded chicken, soup mixture, green chiles, bacon, bell pepper, and onion; toss to coat. Season with salt and pepper as you mix so everything is evenly covered.
  2. Spread the mixture into the prepared 9x13 baking dish. Level the top so it bakes evenly.
  3. Top with half of the shredded Monterey Jack and cheddar cheese blend. Keep the remaining cheese ready for a final layer if needed.
Bake
  1. Bake at 350°F for 25-30 minutes until bubbly and cheese is golden. Watch for active bubbling around the edges and melted, browned spots on top.
Finish
  1. Garnish with fresh parsley right before serving. The bright green topping adds contrast to the golden cheese crust.

Notes

To avoid dryness, make sure the spaghetti is fully cooked and well-drained before mixing, and let the casserole rest 5 minutes after baking so the creamy sauce thickens. Refrigerate leftovers in an airtight container for up to 3-4 days. Freezing is not recommended because the sour-cream base can break when thawed. For a lighter option, use light sour cream and reduced-fat cheese while keeping the same baking time.