Last fall, my neighbor Susan brought over a hot casserole wrapped in a tea towel, straight from her oven. We were catching up over coffee, and she didn’t want to arrive empty-handed. The moment I lifted the lid, that blend of smoky chicken, creamy cheese, and a whisper of green chile hit me like a memory I didn’t know I had. That dish was the heart of comfort—hearty, familiar, and packed with flavor. She called it Monterey Chicken Spaghetti Casserole, and I knew I had to recreate it with my own little twist.
A few weeks later, I found myself in my kitchen, surrounded by grandkids running through the house and the scent of sautéed onions and melting cheese filling the air. It reminded me of my younger days when casseroles meant fewer dishes, full bellies, and plenty of leftovers.
This recipe, though, has a brightness that traditional bakes don’t always have—the diced tomatoes with green chilies bring a slight kick, and the Monterey Jack cheese adds a creamy richness that clings to every noodle.
It’s now a go-to for potlucks, Sunday dinners, and those nights when you want a meal that practically cooks itself. What I love most is that it uses pantry staples, and with just a little prep, you have a dish that tastes like it simmered all day. This isn’t your typical spaghetti casserole—it’s sassier, smoother, and just plain satisfying.
Short Description
A creamy, cheesy baked casserole made with shredded chicken, spaghetti, sour cream, green chilies, and a bold blend of Monterey Jack and cheddar cheese—easy, flavorful, and perfect for family dinners.
Key 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
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- ½ cup green onions, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper, to taste
- ½ cup crushed tortilla chips (optional topping)
Tools Needed
- Large mixing bowl
- 9×13-inch baking dish
- Medium pot (for pasta)
- Wooden spoon or spatula
- Measuring cups and spoons
- Aluminum foil (optional, for covering)
Cooking Instructions
Step 1: Prep the Oven and Spaghetti
Preheat your oven to 350°F (175°C). Boil the spaghetti according to package instructions until just al dente. Drain and set aside.
Step 2: Mix the Filling
In a large bowl, combine the shredded chicken, cooked spaghetti, cream of chicken soup, undrained diced tomatoes with green chilies, sour cream, garlic powder, onion powder, green onions, and half of the Monterey Jack and cheddar cheeses. Stir until fully mixed. Season with salt and pepper to taste.
Step 3: Assemble the Casserole
Lightly grease a 9×13-inch baking dish. Pour the mixture in and spread evenly. Sprinkle the remaining cheese over the top. For extra crunch, scatter crushed tortilla chips across the surface.
Step 4: Bake Until Bubbly
Place the dish in the oven and bake for 25–30 minutes. You’ll know it’s done when the cheese is melted, golden, and the casserole is bubbling at the edges.
Step 5: Cool and Serve
Let it cool for 5–10 minutes before slicing. This short wait helps everything set up beautifully for serving.
Why You’ll Love This Recipe
– Creamy and satisfying without being heavy
– Combines pantry staples into a one-dish wonder
– Great for meal prep and leftovers
– Kid-approved and crowd-friendly
– Offers a flavorful twist on traditional spaghetti casseroles
Mistakes to Avoid & Solutions
Mistake 1: Overcooking the Spaghetti
Solution: Cook pasta just until al dente. It will continue to cook in the oven.
Mistake 2: Not seasoning the mixture
Solution: Taste the filling before baking and adjust salt and pepper to suit. The canned ingredients can be bland without extra seasoning.
Mistake 3: Using dry chicken
Solution: Use rotisserie chicken or leftover baked chicken that’s still moist. If it seems dry, toss it with a tablespoon of olive oil before mixing.
Mistake 4: Forgetting to drain the spaghetti well
Solution: Let the pasta drain completely or pat lightly with a paper towel to avoid a watery casserole.
Mistake 5: Skipping the cheese layering
Solution: Don’t mix all the cheese in—reserving some for the top ensures a bubbly, golden crust.
Serving and Pairing Suggestions
This casserole works great as a hearty main. Serve it with:
– A crisp green salad with vinaigrette
– Roasted broccoli or sautéed zucchini
– Garlic bread or crusty rolls
– For drinks: lemonade, sweet tea, or a chilled glass of Chardonnay
Storage and Reheating Tips
To Store: Cool completely and transfer leftovers to an airtight container. Refrigerate for up to 4 days.
To Freeze: Wrap tightly in foil and freeze for up to 2 months.
To Reheat:
Microwave: Heat individual portions on medium power for 1–2 minutes, covered with a damp paper towel.
Oven: Reheat at 325°F covered with foil for 15–20 minutes, or until hot in the center.
Avoid drying out: Add a splash of milk or broth before reheating for extra creaminess.
FAQs
1. Can I use other types of pasta instead of spaghetti?
Yes! Penne, rotini, or egg noodles all work well. Just aim for about 8 oz cooked pasta.
2. Is it too spicy for kids?
The diced tomatoes with green chilies add mild heat. For a gentler version, use plain diced tomatoes instead.
3. Can I make this ahead of time?
Absolutely. Assemble the casserole a day in advance, cover, and refrigerate. Bake just before serving.
4. What’s a good substitute for sour cream?
Plain Greek yogurt works beautifully and adds protein.
5. How can I make it healthier?
Use whole-wheat spaghetti, low-fat sour cream, and reduced-fat cheese without sacrificing taste.
Tips & Tricks
Warm the cream of chicken soup slightly to mix it easier.
If the casserole is browning too quickly, tent it loosely with foil.
A dash of smoked paprika or cumin adds a warm depth of flavor.
Stir in a handful of spinach or chopped bell peppers for added veggies.
Want crisp edges? Let the casserole bake uncovered for the last 5 minutes.
Recipe Variations
1. Tex-Mex Twist
Swap Monterey Jack for pepper jack, and add ½ cup black beans and ¼ cup corn. Sprinkle with fresh cilantro after baking.
2. Bacon Ranch Version
Add ½ cup cooked crumbled bacon, 1 tbsp ranch seasoning, and use cheddar as the main cheese. Omit the chilies.
3. Vegetarian Option
Leave out the chicken. Double the green chilies and add sautéed mushrooms, spinach, and zucchini instead.
4. BBQ Chicken Style
Replace the diced tomatoes with ½ cup BBQ sauce and add a few slices of red onion. Use smoked cheddar cheese.
5. Creamy Pesto Variation
Swap green chilies for 2 tbsp basil pesto. Use mozzarella in place of cheddar for a rich, herbaceous flavor.
Final Thoughts
This casserole feeds the soul as much as the stomach. That mix of creamy, tangy, and just a little kick from the chilies gives it personality. I always say recipes like this aren’t just meals—they’re a warm invitation, a little note that says “you’re home now.” And truly, in a world moving too fast, slowing down with a cheesy, saucy bite of something familiar feels like just the pause we need.
Monterey Chicken Spaghetti Casserole
Print ThisIngredients
- 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
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- ½ cup green onions, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper, to taste
- ½ cup crushed tortilla chips (optional topping)
Instructions
Step 1: Prep the Oven and Spaghetti
Preheat oven to 350°F (175°C). Cook spaghetti until al dente, drain, and set aside.
Step 2: Mix the Filling
In a large bowl, combine chicken, spaghetti, soup, tomatoes, sour cream, spices, green onions, and half the cheeses. Mix well and season with salt and pepper.
Step 3: Assemble the Casserole
Grease a 9×13-inch dish. Spread the mixture evenly, top with remaining cheese and crushed tortilla chips if using.
Step 4: Bake Until Bubbly
Bake for 25–30 minutes, until the cheese is melted, golden, and the edges are bubbling.
Step 5: Cool and Serve
Let rest 5–10 minutes before serving to allow it to set.
