Monterey Chicken Spaghetti: Cheesy Casserole Bake for Easy Weeknight Dinners -

Monterey Chicken Spaghetti: Cheesy Casserole Bake for Easy Weeknight Dinners

This comforting Monterey Chicken Spaghetti is a cheesy pasta bake that combines tender chicken, savory flavors, and melted cheese for an easy weeknight dinner. It's a one-dish wonder that delivers restaurant-quality flavor with minimal effort and satisfies the whole family.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Calories: 480

Ingredients Method Notes

Ingredients

12 oz spaghetti pasta
2 cups cooked chicken, shredded or diced
1 cup diced peppers (red and green bell peppers)
1 cup diced onions
2 cloves garlic, minced
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 cup beef smoked strips (as alternative)
1 cup ranch dressing
1 cup BBQ sauce
1 cup chicken broth
1/2 cup sour cream
2 tbsp olive oil
1 tsp paprika
Salt and pepper to taste

Method

Instructions

Preheat your oven to 375°F (190°C). Cook the spaghetti according to package directions until al dente, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Sauté onions and peppers until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
Add the cooked chicken, beef smoked strips, ranch dressing, BBQ sauce, chicken broth, and seasonings. Stir to combine and heat through.
Combine the cooked spaghetti with the chicken mixture and sour cream. Mix well until everything is evenly coated.
Transfer the mixture to a greased 9x13 inch baking dish. Top with both shredded cheeses and sprinkle with paprika.
Bake for 20-25 minutes until the cheese is melted and bubbly. Broil for the last 2-3 minutes for a golden brown top if desired.

Notes

Use a combination of Monterey Jack and cheddar for the best flavor and meltability. Can be prepared up to a day in advance and refrigerated - add extra 5-10 minutes baking time when cooking from cold.