Monterey Chicken Spaghetti
A delightful dish combining creamy sauce, tender chicken, and melted cheese with vibrant peppers and mushrooms, perfect for family dinners or casual gatherings.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 8 oz spaghetti (or any pasta of your choice)
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup mushrooms, sliced
- 1 can cream of chicken soup (10.5 oz)
- 1 cup sour cream
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup milk (or chicken broth for a lighter version)
- Fresh parsley, chopped (optional, for garnish)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti according to the package instructions, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat and sauté the onion, bell pepper, and mushrooms until soft, about 5 minutes.
- In a mixing bowl, combine the cream of chicken soup, sour cream, garlic powder, onion powder, milk (or broth), salt, and pepper. Mix well until smooth.
- In a large pot, combine the cooked spaghetti, sautéed vegetables, shredded chicken, and the cream mixture. Stir until everything is evenly coated.
Baking
- Transfer the mixture to a greased baking dish. Sprinkle Monterey Jack and cheddar cheese on top.
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
Serving
- Garnish with fresh parsley, if desired, and serve warm.
Notes
Store leftovers in the refrigerator for up to 3 days in an airtight container. For best results, freeze before baking. Wrap tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before baking.