Name: Monterey Chicken Spaghetti Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded; 8 oz spaghetti, cooked and drained; 1 can (10.5 oz) cream of chicken soup; 1 can (10.5 oz) diced tomatoes with green chilies, undrained; 1/2 cup sour cream; 1 cup shredded Monterey Jack cheese; 1/2 cup shredded cheddar cheese; 1/2 cup green onions, chopped; 1 tsp garlic powder; 1 tsp onion powder; Salt and pepper, to taste; 1/2 cup crushed tortilla chips (optional for topping)

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This Monterey Chicken Spaghetti Casserole is the kind of comforting, cheesy, and flavorful bake I love pulling out of the oven on a weeknight. It combines tender chicken, creamy sauce, and perfectly cooked spaghetti all topped with melted cheese—and even a crunchy tortilla chip topping if I’m feeling extra indulgent. It’s a warm, family-friendly meal that always disappears fast at my table.

Monterey Chicken Spaghetti Casserole

Why You’ll Love This Recipe

I love how this casserole turns simple ingredients into something that feels special. It’s hearty, loaded with creamy goodness, and offers a slight kick from the diced tomatoes with green chilies. Whether I’m feeding a hungry family or making leftovers for the week, this dish delivers comfort and convenience in every bite. It also freezes well and is easy to reheat, making it a go-to meal prep favorite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken, shredded
8 oz spaghetti (cooked and drained)
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) diced tomatoes with green chilies, undrained
1/2 cup sour cream
1 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/2 cup green onions, chopped
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
1/2 cup crushed tortilla chips (optional for topping)

Directions

1. Prepare the Chicken & Spaghetti:
I start by preheating my oven to 350°F (175°C). While the oven heats up, I cook the spaghetti according to the package directions, drain it, and set it aside. I also shred the cooked chicken into bite-sized pieces.

2. Mix the Casserole:
In a large mixing bowl, I combine the shredded chicken, cooked spaghetti, cream of chicken soup, diced tomatoes with green chilies (with their juices), sour cream, garlic powder, onion powder, green onions, and half of the Monterey Jack and cheddar cheeses. I season everything with salt and pepper to taste.

3. Assemble the Casserole:
I pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly. Then, I sprinkle the remaining cheese over the top. If I’m in the mood for a crunchy finish, I also scatter crushed tortilla chips across the surface.

4. Bake:
I place the dish in the preheated oven and bake it for 25–30 minutes, or until it’s hot and bubbly and the cheese on top is melted and golden.

5. Serve:
I let it cool for a few minutes before serving to let everything set up a bit. Then I dig into this rich, cheesy, satisfying casserole.

Servings and timing

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6–8
Calories: Approximately 350–400 kcal per serving

Variations

I like playing around with the base recipe depending on what I have on hand. Sometimes I swap in rotisserie chicken for a shortcut. I’ve also tried using cream of mushroom soup for a different twist. If I’m feeling spicy, I’ll throw in a handful of diced jalapeños. For extra veggies, I mix in frozen peas or spinach. It’s easy to make it my own.

Storage/Reheating

Leftovers keep really well in an airtight container in the fridge for up to 3–4 days. When I want to reheat, I either microwave individual portions or cover the casserole dish with foil and warm it in a 350°F oven until heated through. If I’ve added tortilla chips on top, I sometimes hold off on those until reheating so they stay crunchy.

FAQs

How can I make this casserole spicier?

I like adding chopped jalapeños or a bit of cayenne pepper to turn up the heat. Pepper jack cheese is also a great swap for extra kick.

Can I freeze Monterey Chicken Spaghetti Casserole?

Yes, it freezes very well. I prepare it up to the point before baking, cover tightly with foil, and freeze for up to 3 months. I thaw overnight in the fridge and bake as usual.

Can I use a different type of pasta?

Absolutely. I’ve made it with penne, rotini, and even egg noodles. Just make sure the pasta is cooked al dente before mixing it in.

What’s a good substitute for cream of chicken soup?

If I don’t have it on hand, I make a quick roux-based white sauce or use cream of mushroom soup for a slightly different flavor.

Do I have to use both cheeses?

No, but I like the mix of Monterey Jack and cheddar for a balanced, melty texture. I sometimes use mozzarella or pepper jack depending on what’s in the fridge.

Conclusion

This Monterey Chicken Spaghetti Casserole is everything I want in a comfort food dish—creamy, cheesy, and bursting with flavor. It’s easy to put together with pantry staples and makes enough to feed a crowd or provide leftovers for busy days. Whether I’m craving something cozy or need a dependable meal that pleases everyone, this casserole is a recipe I keep coming back to.