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- 8 oz spaghetti - 2 cups cooked chicken, shredded - 1 cup Monterey Jack cheese, shredded - 1 cup cheddar cheese, shredded - 1 cup cooked green bell peppers, diced - 1 cup cooked red onion, diced - 1 can (10.5 oz) cream of chicken soup - 1/2 cup sour cream - 1 cup chicken broth - 1 tablespoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh parsley, finely chopped, for garnish Gathering the right ingredients is key for a great Monterey Chicken Spaghetti Bake. Start with 8 oz of spaghetti. Cook it until it’s just right, so it stays firm. Then, add 2 cups of cooked, shredded chicken. This gives the dish a hearty base. For the cheesy goodness, use 1 cup each of Monterey Jack and cheddar cheese. These cheeses melt well and add a great taste. You will also need 1 cup each of cooked green bell peppers and red onion. These veggies add color and crunch. Next, grab a can of cream of chicken soup, 1/2 cup of sour cream, and 1 cup of chicken broth. These ingredients create a creamy sauce that binds everything. For seasoning, you will need 1 tablespoon of garlic powder and 1 teaspoon of onion powder. Salt and pepper will bring all the flavors together. Finally, chop some fresh parsley for a bright finish. With these ingredients, you are ready to make a dish that your family will love! {{ingredient_image_2}} 1. Preheat the oven to 350°F (175°C). This sets the stage for baking. 2. Cook 8 oz of spaghetti according to package directions. Drain it well and let it cool. 3. In a large bowl, mix 2 cups of shredded chicken, cooked spaghetti, and 1 cup each of diced green bell peppers and red onion. 1. Now, add 1 can of cream of chicken soup and 1/2 cup of sour cream. 2. Pour in 1 cup of chicken broth. 3. Season the mix with 1 tablespoon of garlic powder, 1 teaspoon of onion powder, and some salt and pepper. 4. Stir everything together until the mix is uniform and well combined. 1. Grease a 9x13-inch baking dish with non-stick spray. 2. Pour the chicken and spaghetti mix into the dish. Spread it evenly with a spatula. 3. Top the dish with 1 cup of shredded Monterey Jack cheese and 1 cup of shredded cheddar cheese. 4. Cover the dish tightly with foil. Bake for 25 minutes to lock in moisture. 5. After 25 minutes, remove the foil and bake for another 10-15 minutes. Look for melted and golden cheese. 6. Once done, take it out and let it cool for 5-10 minutes. This helps it set for easier serving. 7. Before serving, sprinkle fresh parsley on top for color and flavor. Cooking spaghetti al dente is key. This means the pasta should be firm when you bite it. If you cook it too soft, it will turn mushy in the bake. To get it just right, follow the package directions closely. Once cooked, drain the spaghetti and let it cool a bit. Mixing the ingredients evenly is very important. It helps each bite taste the same. Use a large mixing bowl and be sure to stir all the ingredients well. This way, every scoop gets chicken, veggies, and cheese. Spices can boost the flavor a lot. I suggest adding some paprika for a mild kick. You might also try a pinch of cayenne pepper for heat. Fresh herbs like thyme or basil can make a big difference too. Before serving, consider toppings that add texture. You could sprinkle crispy fried onions on top. Another great option is to add slices of avocado for creaminess. This dish pairs well with a green salad. A light vinaigrette can give a nice contrast. You might also serve it with some garlic bread for a hearty meal. For presentation, serve the bake in the dish it was cooked in. This keeps it warm and cozy. Garnish with fresh parsley to add color and freshness. It makes the dish look beautiful and inviting. Pro Tips Cook Pasta Al Dente: Make sure to cook your spaghetti just until al dente, as it will continue to cook in the oven. This prevents it from becoming mushy. Shred Chicken Efficiently: For quick shredding, use two forks or a hand mixer on low speed to shred the cooked chicken. This saves time and ensures even pieces. Customize Veggies: Feel free to swap in other vegetables like mushrooms or zucchini based on your preference or what you have on hand for added flavor and nutrition. Let It Rest: After baking, allow the dish to rest for 5-10 minutes before serving. This helps the layers set, making it easier to serve and enjoy. {{image_4}} You can change the cheese in this dish. Monterey Jack is great, but try mozzarella or gouda. Each cheese brings a new taste. You can also swap the meat. Use turkey instead of chicken for a leaner option. Sausage adds a nice kick too. To make this dish gluten-free, use gluten-free spaghetti. There are many good options on the market. If you want a vegan dish, replace the chicken with tofu or chickpeas. Use vegan cream of chicken soup and dairy-free cheese. Adding veggies can boost flavor and nutrition. Try mushrooms or spinach for a heartier feel. You can also play with sauces. Use Alfredo for a creamier dish or marinara for a tangy kick. Each option changes the taste and makes it unique. To store leftovers, let the bake cool completely. Then, place it in an airtight container. This keeps it fresh and tasty. You can store it in the fridge for up to three days. Make sure to label it with the date. This way, you know when to eat it. If you want to freeze the bake, use a freezer-safe dish. Cover it tightly with plastic wrap, then foil. This helps to prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat, move it to the fridge to defrost overnight. When reheating, you want to keep the texture nice. The oven works best for this. Preheat it to 350°F (175°C). Cover the dish with foil to keep it moist. Bake for about 20 minutes, or until hot. If you use a microwave, heat in short bursts. Stir it often to avoid hot spots. Can I use raw chicken instead of cooked? No, using raw chicken is not safe here. You want fully cooked chicken. It saves time and ensures safety. Always use cooked chicken to mix with the other ingredients. Shredded rotisserie chicken works great. How long does it take to bake from frozen? Baking from frozen takes about an hour. First, preheat your oven to 350°F. Cover your dish with foil. Bake for 40 minutes, then uncover and bake another 20 minutes. Ensure the center is hot before serving. Can I use whole wheat spaghetti for this recipe? Yes, whole wheat spaghetti works well! It adds a nutty flavor and is a healthier choice. Just cook it to al dente, just like regular spaghetti. What toppings can I add to enhance the dish? You can add more cheese, like mozzarella or feta. Crushed tortilla chips give it a nice crunch. Fresh herbs like basil or cilantro also boost flavor. Try adding sliced olives for a salty touch. What can I use instead of cream of chicken soup? You can use homemade chicken sauce or vegetable broth mixed with a bit of flour. This will keep your bake creamy. You might also try a can of cream of mushroom soup for a different taste. Are there low-calorie alternatives for sour cream? Yes, Greek yogurt is a great substitute. It has a similar texture and taste. You can also use low-fat sour cream for fewer calories. These swaps offer a healthy touch without losing creaminess. This blog post explored a tasty chicken spaghetti bake. We covered key ingredients, including chicken, cheese, and broth. I shared step-by-step instructions for preparing and baking the dish. You learned helpful tips and ways to customize your meal. In conclusion, this recipe is simple and great for family dinners. Feel free to swap ingredients for your own twist. With careful storage and reheating, leftovers can bring joy for days. Enjoy making this dish your own!

Monterey Chicken Spaghetti Bake

A cheesy and hearty baked spaghetti dish with chicken and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 8 oz spaghetti
  • 2 cups cooked chicken, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 1 cup cooked green bell peppers, diced
  • 1 cup cooked red onion, diced
  • 1 can cream of chicken soup (10.5 oz)
  • 0.5 cup sour cream
  • 1 cup chicken broth
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • for garnish fresh parsley, finely chopped

Instructions
 

  • Preheat the oven to 350°F (175°C) to prepare for baking.
  • Cook the spaghetti according to the package instructions until it reaches an al dente texture. Once cooked, drain thoroughly and set it aside to cool slightly.
  • In a large mixing bowl, combine the shredded chicken, cooked spaghetti, diced green bell peppers, diced red onion, cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, and a generous pinch of salt and pepper. Stir well until all ingredients are evenly mixed.
  • Lightly grease a 9x13-inch baking dish with non-stick spray or a drizzle of olive oil to prevent sticking. Carefully pour the chicken and spaghetti mixture into the dish, spreading it out evenly with a spatula.
  • Generously sprinkle the shredded Monterey Jack and cheddar cheese over the top of the mixture, ensuring complete coverage for a melty, cheesy finish.
  • Cover the baking dish tightly with aluminum foil to lock in moisture, and place it in the preheated oven. Bake for 25 minutes.
  • After 25 minutes, carefully remove the foil and return the dish to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted, bubbling, and golden brown.
  • Once the baking time is complete, carefully remove the dish from the oven and allow it to cool for 5-10 minutes; this helps it set slightly for easier serving.
  • Before serving, garnish with freshly chopped parsley to add a burst of color and freshness to the dish.

Notes

Consider serving the bake directly from the dish and accompany it with a simple green salad for a complete meal.
Keyword bake, cheese, chicken, spaghetti