MONTEREY CHICKEN SPAGHETTI

Name: MONTEREY CHICKEN SPAGHETTI
Prep time: 15 min
Cook time: 30 min
Yield: 4 people
Ingredients: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; 2 tablespoons olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 can (10.5 oz) condensed cream of chicken soup; 1 cup chicken broth; ½ cup sour cream; 1 cup shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 1 can (10 oz) diced tomatoes and green chilies, drained; 1 teaspoon paprika; 1 teaspoon dried oregano; salt and pepper to taste; 8 oz spaghetti, cooked and drained; Fresh parsley, chopped (for garnish)

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Prep Time
15 mins
Cook Time
15 mins
Servings
4 people
Calories
450 kcal
Course
Main Course
Cuisine
American

MONTEREY CHICKEN SPAGHETTI

Iris Warren

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Monterey Chicken Spaghetti is a delicious dish that combines tender chicken, creamy cheese, and flavorful spaghetti in a rich sauce. Perfect for a hearty and satisfying meal.

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Ingredients

Servings

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 can (10.5 oz) condensed cream of chicken soup
1 cup chicken broth
½ cup sour cream
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 can (10 oz) diced tomatoes and green chilies, drained
1 teaspoon paprika
1 teaspoon dried oregano
salt and pepper to taste
8 oz spaghetti, cooked and drained
Fresh parsley, chopped (for garnish)

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
Stir in the condensed cream of chicken soup and chicken broth. Cook, stirring constantly, until the mixture is smooth and heated through.
Add the sour cream, shredded Monterey Jack cheese, and shredded cheddar cheese to the skillet. Stir until the cheeses are melted and the sauce is creamy.
Stir in the diced tomatoes and green chilies, paprika, dried oregano, salt, and pepper. Mix well.
Add the cooked chicken and cooked spaghetti to the skillet, tossing to coat everything evenly with the sauce.
Transfer the mixture to the greased baking dish and spread it out evenly.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let cool slightly before serving.
Garnish with chopped fresh parsley and enjoy your Monterey Chicken Spaghetti!

Notes

Cheese Variations: Feel free to use other cheeses like pepper jack or mozzarella for different flavors.
Vegetable Additions: You can add vegetables like bell peppers, mushrooms, or spinach for added nutrition and flavor.
Make-Ahead: The dish can be assembled ahead of time and stored in the refrigerator. Bake just before serving.
Leftovers: Store any leftovers in an airtight container in the refrigerator. Reheat in the oven or microwave before serving.
Cheese Variations: Feel free to use other cheeses like pepper jack or mozzarella for different flavors.
Vegetable Additions: You can add vegetables like bell peppers, mushrooms, or spinach for added nutrition and flavor.
Make-Ahead: The dish can be assembled ahead of time and stored in the refrigerator. Bake just before serving.
Leftovers: Store any leftovers in an airtight container in the refrigerator. Reheat in the oven or microwave before serving.