Monterey Chicken Spaghetti Recipe
This Monterey Chicken Spaghetti Recipe is creamy, cheesy and full of flavor. It is a great dinner for busy nights.
Ingredients
- 8 ounces spaghetti
- 2 cups cooked chicken shredded
- 1 cup cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 1 can 10 oz cream of chicken soup
- 1 can 10 oz cream of mushroom soup
- 1 cup sour cream
- 1 cup milk
- 1 small onion chopped
- 1 green bell pepper chopped
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
Instructions
Cook the Spaghetti
- Boil water in a pot. Add spaghetti and cook until tender. Drain and set aside.
Cook Onion and Pepper
- Heat butter in a skillet. Add onion and bell pepper. Cook until soft and fragrant.
Add Chicken
- Add shredded chicken to the skillet. Stir and cook for two minutes.
Mix Cream Soups
- Add cream of chicken and mushroom soups. Stir well until smooth.
Add Milk and Sour Cream
- Pour milk and sour cream into the skillet. Stir until fully mixed.
Add Spices
- Add garlic powder, paprika, salt and pepper. Mix well for even flavor.
Combine with Spaghetti
- Add cooked spaghetti into the skillet. Toss gently until coated with sauce.
Add Cheese
- Stir in cheddar and Monterey Jack cheese. Mix until cheese melts.
Transfer to Baking Dish
- Move the mixture into a baking dish. Spread evenly for baking.
Bake and Finish
- Bake at 350°F for 15 minutes. Let it cool slightly before serving.
Notes
- Use cooked chicken for quick prep.
- Do not overcook the spaghetti.
- Use fresh cheese for better melting.
- Add more milk if sauce seems thick.
- Let the dish rest before serving.