Monterey Chicken Spaghetti Casserole
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
1/2 cup sour cream
1 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/2 cup green onions, chopped
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
1/2 cup crushed tortilla chips (optional for topping)
Directions:
Prepare the Chicken & Spaghetti: Preheat your oven to 350°F (175°C). Cook spaghetti according to package directions, drain, and set aside. Shred the cooked chicken into bite-sized pieces.
Mix the Casserole: In a large mixing bowl, combine the shredded chicken, cooked spaghetti, cream of chicken soup, diced tomatoes with green chilies (undrained), sour cream, garlic powder, onion powder, green onions, and half of the shredded Monterey Jack and cheddar cheeses. Season with salt and pepper to taste.
Assemble the Casserole: Pour the mixture into a greased 9×13-inch baking dish. Spread it evenly, then sprinkle the remaining cheese on top. If using, top with crushed tortilla chips for a crunchy finish.
Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until it is hot and bubbly and the cheese is melted and golden.
Serve: Let the casserole cool for a few minutes before serving. Enjoy this cheesy, creamy dish that’s perfect for family dinners!
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Kcal: 350-400 kcal per serving | Servings: 6-8