Description
Monterey Chicken Spaghetti Bake is a cozy and flavorful casserole blending tender chicken, creamy cheeses, and perfectly cooked spaghetti. This comforting one-dish meal is quick to prepare, family-friendly, and customizable, making it an ideal choice for easy weeknight dinners or satisfying family meals.
Ingredients
Scale
Protein
- 2 cups cooked chicken breasts, shredded or diced
Pasta
- 8 ounces spaghetti pasta
Cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
Dairy & Sauce
- 1 can (12 oz) evaporated milk
- 1/2 cup sour cream
- 2 tablespoons butter
Vegetables & Aromatics
- 1/2 cup diced mild green chilies
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Seasonings
- Salt, to taste
- Black pepper, to taste
- Optional spices such as cumin or chili powder (to preference)
Instructions
- Prepare the chicken and pasta: Cook chicken breasts thoroughly by boiling or pan-searing, then shred or dice into bite-sized pieces. Meanwhile, boil spaghetti until just al dente, then drain and set aside to avoid overcooking during baking.
- Sauté aromatics and mix the sauce: In a large skillet, melt butter over medium heat. Sauté finely chopped onions and minced garlic until fragrant and translucent. Stir in evaporated milk and sour cream to create a creamy sauce base. Season with salt, pepper, and any preferred spices to build a rich flavor.
- Combine all components: In a large mixing bowl, blend the cooked chicken, spaghetti, sautéed onion-garlic mixture, diced green chilies, and shredded cheddar and Monterey Jack cheeses. Reserve some cheese to sprinkle on top. Mix thoroughly to coat the spaghetti evenly.
- Assemble and bake: Transfer the mixture to a greased casserole dish. Evenly sprinkle the remaining cheese on top. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the cheese is bubbly and golden brown on top.
Notes
- Do not overcook the pasta; slightly undercook so it stays firm after baking without turning mushy.
- Use freshly shredded cheese for better melting and a creamier finish.
- Season gradually and taste at each step to balance flavors.
- Let the bake rest for 10 minutes after baking to set before serving.
- Increase green chilies for more zest and color if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: Monterey Chicken, Spaghetti Bake, Casserole, Comfort Food, Easy Dinner, Family Meal, Cheesy, Creamy, One Dish