Monterey Chicken Spaghetti Casserole

Monterey Chicken Spaghetti Casserole is a cheesy, creamy, and flavor-packed twist on traditional chicken spaghetti. Loaded with tender chicken, spaghetti noodles, and plenty of Monterey Jack cheese, this casserole is pure comfort in a dish. I love making it when I need a hearty, satisfying dinner that the whole family will devour.

Why You’ll Love This Recipe

I love how this casserole brings bold flavors with minimal effort. It’s a one-dish wonder that’s creamy, savory, and full of texture. The combination of juicy chicken, gooey cheese, and crispy bacon makes every bite indulgent, while the spaghetti makes it filling enough to stand alone. It’s great for make-ahead dinners, potlucks, or anytime I need a warm, comforting meal.

ingredients

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

• Cooked spaghetti

• Cooked chicken, shredded or diced

• Monterey Jack cheese, shredded

• Cream of chicken soup

• Sour cream

• Diced tomatoes with green chilies (like Rotel), drained

• Cooked bacon, crumbled

• Green onions, sliced

• Garlic powder

• Onion powder

• Salt and black pepper

directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. In a large mixing bowl, I combine the cream of chicken soup, sour cream, garlic powder, onion powder, and a pinch of salt and pepper.

3. I stir in the cooked chicken, drained tomatoes with green chilies, half of the shredded cheese, crumbled bacon, and green onions.

4. I fold in the cooked spaghetti until everything is evenly coated.

5. I transfer the mixture into the prepared baking dish and spread it out evenly.

6. I top it with the remaining Monterey Jack cheese and a few extra pieces of bacon if I have them.

7. I bake uncovered for 25–30 minutes, or until hot and bubbly with a golden, melty top.

8. I let it rest for a few minutes before serving.

Servings and timing

This casserole serves about 8 people. Prep takes around 20 minutes, and bake time is about 30 minutes, so I have it ready in under an hour.

Variations

Sometimes I use pepper jack cheese for a spicier kick or mix in sautéed bell peppers and onions for more veggies. If I want to lighten it up, I use Greek yogurt in place of sour cream. For extra crunch, I’ve topped it with crushed crackers or fried onions before baking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions or warm the whole dish in the oven at 325°F until heated through. It also freezes well—I wrap the casserole tightly before baking and freeze it for up to 2 months, then thaw and bake when ready to serve.

FAQs

Can I use rotisserie chicken?

Yes, I often use shredded rotisserie chicken when I want to save time. It’s quick, flavorful, and works perfectly in this recipe.

What kind of pasta works best?

I like using traditional spaghetti for its texture, but I’ve also used linguine or even penne with great results.

Can I make this casserole ahead of time?

Absolutely. I assemble the casserole, cover it, and refrigerate for up to a day before baking. It’s a great option for meal prep.

Can I substitute the cream of chicken soup?

Yes, I’ve used homemade white sauce or cream of mushroom soup in a pinch. Both work well and keep the dish creamy.

How do I make it spicier?

To spice it up, I use hot Rotel, add diced jalapeños, or sprinkle in cayenne pepper. Pepper jack cheese also adds a great kick.

Conclusion

Monterey Chicken Spaghetti Casserole is the ultimate comfort food—creamy, cheesy, and loaded with flavor. I love how easy it is to throw together, how well it feeds a crowd, and how satisfying every bite is. It’s become one of my go-to casseroles for busy weeknights, potlucks, or anytime I want a hearty meal that leaves everyone full and happy.