Monterey Chicken Spaghetti
This creamy, cheesy Monterey Chicken Spaghetti is the ultimate comfort dinner, perfect for weeknights or gatherings. Tender spaghetti is tossed in a luscious cream of chicken and Rotel sauce, loaded with juicy chicken, melty Monterey Jack cheese, and topped with crispy bacon. A family-favorite dish that’s hearty, satisfying, and bursting with cozy flavor. Ideal for quick dinner ideas, comforting casseroles, and irresistible homemade meals.
Equipment
- Large pot
- Skillet
- 9x13 Baking Dish
Ingredients
Ingredients
- 8 oz spaghetti
- 2 cups cooked shredded chicken
- 2 cups Monterey Jack cheese, shredded and divided
- 10.5 oz cream of chicken soup
- 10 oz diced tomatoes with green chilies (Rotel), drained
- 4 slices bacon, cooked and crumbled
- 0.5 cup chopped onion
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2 tbsp chopped parsley or green onions
Instructions
- Cook spaghetti in salted boiling water until al dente. Drain and set aside.
- In a skillet, sauté onion and garlic in butter or oil until soft.
- Stir in cream of chicken soup, diced tomatoes with chilies, and chicken broth. Simmer 3–5 minutes.
- Add shredded chicken and most of the cheese to the sauce, stirring until creamy.
- Combine with cooked spaghetti and transfer to a greased 9x13-inch baking dish.
- Top with remaining cheese and crumbled bacon. Bake at 350°F for 20–25 minutes until bubbly and golden.
- Garnish with parsley or green onions before serving.
Notes
For extra creaminess, add 2 oz of cream cheese to the sauce. Freeze the unbaked casserole for up to 2 months for an easy make-ahead dinner.
Nutrition
Calories: 480kcalCarbohydrates: 35gProtein: 28gFat: 22gSaturated Fat: 10gCholesterol: 78mgSodium: 960mgFiber: 3gSugar: 4gVitamin A: 12IUVitamin C: 9mgCalcium: 22mgIron: 10mg
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