Monterey Chicken Spaghetti Casserole

Monterey Chicken Spaghetti Casserole is a creamy, cheesy, and comforting dish that’s packed with flavor and perfect for feeding a hungry crowd. It combines tender shredded chicken, hearty spaghetti, and a rich sauce loaded with Monterey Jack cheese, all baked to bubbly perfection. I love how it’s both easy to make and incredibly satisfying.

Why You’ll Love This Recipe

I love this recipe because it brings together the best parts of a casserole—creamy texture, cheesy goodness, and that golden baked top. It’s a great way to use leftover chicken, and I can prep it ahead of time for busy nights. Plus, it’s kid-friendly, freezer-friendly, and always a hit at potlucks and family dinners.

Ingredients

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

• Cooked chicken, shredded (rotisserie chicken works great)

• Spaghetti

• Monterey Jack cheese, shredded

• Cream of chicken soup

• Sour cream

• Diced tomatoes with green chilies (like Rotel)

• Garlic powder

• Onion powder

• Salt

• Black pepper

• Butter or oil (for greasing the baking dish)

• Chopped parsley or green onions (optional, for garnish)

Directions

1. I preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.

2. I cook the spaghetti according to package directions, drain it, and set it aside.

3. In a large bowl, I combine the cream of chicken soup, sour cream, diced tomatoes with green chilies, garlic powder, onion powder, salt, and pepper.

4. I stir in the shredded chicken and half of the Monterey Jack cheese.

5. I add the cooked spaghetti to the bowl and mix everything until well combined.

6. I pour the mixture into the prepared baking dish, spread it evenly, and top it with the remaining cheese.

7. I bake for 30–35 minutes, or until the casserole is hot and bubbly with a lightly golden top.

8. I garnish with chopped parsley or green onions before serving, if I want a fresh finish.

Servings and timing

This recipe makes about 6–8 servings.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

• I sometimes add cooked bacon bits for a smoky crunch.

• For extra veggies, I stir in sautéed bell peppers, mushrooms, or spinach.

• Swapping Monterey Jack for Pepper Jack gives the casserole a spicy kick.

• I’ve used cream of mushroom soup instead of chicken for a different flavor profile.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I microwave individual portions or bake the whole dish covered at 350°F until warmed through.
It also freezes well—I assemble the casserole, wrap it tightly, and freeze for up to 2 months. I thaw it overnight in the fridge and bake as usual.

FAQs

Can I use any type of pasta?

Yes, I’ve used penne and rotini before. I just stick to something that holds the sauce well.

Is it okay to use pre-cooked or rotisserie chicken?

Absolutely. I often use rotisserie chicken to save time and add flavor.

Can I make this casserole ahead of time?

Yes, I prepare it up to a day in advance and refrigerate it until I’m ready to bake.

How do I prevent the casserole from drying out?

I cover it with foil if it looks like it’s drying during baking. The sour cream and soup also help keep it moist.

Can I make it spicy?

Definitely. I use hot diced tomatoes with green chilies or stir in red pepper flakes or jalapeños.

Conclusion

Monterey Chicken Spaghetti Casserole is a creamy, cheesy, crowd-pleasing dish that brings comfort to any table. I love how it’s simple to make, loaded with flavor, and perfect for leftovers. Whether I’m cooking for the family or making a dish to share, this casserole always delivers warm, satisfying results.