You will make this creamy, cheesy Monterey Chicken Spaghetti Casserole for a comforting family dinner. It uses simple steps to deliver a satisfying meal perfect for busy weeknights.
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Cook the spaghetti according to package directions until al dente. Drain the pasta well and set it aside.
In a large bowl, combine the cream of chicken soup, sour cream, milk, minced garlic, onion powder, salt, and pepper. Mix until the sauce is smooth.
Add the shredded cooked chicken and half of the Monterey Jack cheese and half of the cheddar cheese to the sauce mixture. Stir gently to coat everything evenly.
Fold the drained spaghetti into the chicken and cheese sauce mixture until the pasta is fully incorporated.
Transfer the spaghetti mixture to the prepared baking dish, spreading it into an even layer.
Top the casserole evenly with the remaining Monterey Jack cheese and cheddar cheese.
Bake for 20 to 25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before you serve it.
Notes
You can use rotisserie chicken to save time on weeknights.
For added flavor, mix 1/4 cup of mild salsa into the sauce mixture before adding the spaghetti.
If you want a crispier topping, sprinkle 1/2 cup of crushed tortilla chips or French fried onions over the cheese before the last 5 minutes of baking.