Monterey Chicken Spaghetti Bake

Discover the delightful Monterey Chicken Spaghetti Bake, a heartwarming dish that's both savory and easy to prepare! This recipe features tender chicken, creamy Monterey Jack cheese, and zesty tomatoes tossed with pasta for a delicious family meal. Perfect for any occasion, it can be easily adapted for special diets or preferences.

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Ingredients

8 ounces spaghetti

2 cups cooked chicken, shredded

1 cup Monterey Jack cheese, shredded (plus extra for topping)

1 can (15 ounces) diced tomatoes with green chilies

1 cup cream of chicken soup

1/2 cup sour cream

1/2 cup corn (canned or frozen)

1/2 cup black olives, sliced

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

2 tablespoons olive oil

1 tablespoon fresh cilantro, chopped (for garnish)

Instructions

Preheat your oven to 350°F (175°C).

Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

In a large mixing bowl, combine the shredded chicken, Monterey Jack cheese, diced tomatoes with green chilies, cream of chicken soup, sour cream, corn, black olives, garlic powder, onion powder, and salt and pepper. Mix until well combined.

Gently fold in the cooked spaghetti, ensuring the pasta is evenly coated with the mixture.

In a greased 9x13 inch baking dish, spread the spaghetti and chicken mixture evenly.

Top with additional shredded Monterey Jack cheese to create a cheesy crust.

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.

Remove from the oven and let it cool for 5 minutes. Garnish with chopped cilantro before serving.

Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6

- Serving Suggestions: Enjoy this bake with a side of garlic bread and a fresh salad for a complete meal.