Monterey Chicken Spaghetti Casserole
Tired of the same old spaghetti night? I get it. You make a big pot of pasta, a jar of sauce, and call it a day. It’s easy, but it can get real boring, real fast.
What if you could take that simple spaghetti and turn it into something amazing? Something cheesy, saucy, and packed with flavor that makes everyone at the table go quiet, but in a good way.
This Monterey Chicken Spaghetti Casserole is that dish. It’s the perfect fix for a boring dinner routine. It’s comfort food that feels special but is secretly super easy to make.
Monterey Chicken Spaghetti: The Ultimate Comfort Bake
This isn’t your grandma’s plain casserole. We’re talking tender chicken, smoky bacon, and a tangy BBQ sauce all mixed with spaghetti. Then, it’s covered in a glorious layer of melted Monterey Jack and cheddar cheese.
It’s the kind of meal that disappears quickly and has everyone asking for the recipe.
What You’ll Need
Gathering your ingredients is the first step. You don’t need anything fancy, just some simple stuff from the grocery store.
- 1 pound spaghetti
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into small cubes
- 1 medium onion, chopped
- 6 slices of bacon, cooked and crumbled
- 1 cup of your favorite BBQ sauce
- 1 can (10 ounces) diced tomatoes with green chilies, drained
- 1/2 cup milk
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- Salt and black pepper to taste
- 2 green onions, sliced for garnish
Tools for the Job
You won’t need any special kitchen gadgets for this one.
- Large pot (for pasta)
- Colander
- Large skillet
- 9×13 inch baking dish
- Mixing bowls
- Spatula or large spoon
Step-by-Step Instructions
Follow these simple steps, and you’ll have a perfect casserole.
Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Step 2: Cook the spaghetti according to package directions, but cook it for 2 minutes less than the recommended time. It will finish cooking in the oven. Drain it well.
Step 3: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook until it’s browned and cooked through. Remove the chicken from the skillet and set it aside.
Step 4: In the same skillet, add the chopped onion. Cook for about 3-4 minutes until it starts to soften.
Step 5: In a large bowl, mix the cooked chicken, cooked onion, crumbled bacon, BBQ sauce, diced tomatoes with green chilies, and milk. Stir it all together.
Step 6: Add the cooked and drained spaghetti to the bowl with the chicken mixture. Toss everything until the spaghetti is evenly coated. Season with a little salt and pepper if you think it needs it.
Step 7: Pour half of the spaghetti mixture into your prepared baking dish. Sprinkle 1 cup of Monterey Jack cheese over the top.
Step 8: Add the rest of the spaghetti mixture on top of the cheese layer. Sprinkle the remaining Monterey Jack and all of the cheddar cheese over the top.
Step 9: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
Step 10: Let the casserole rest for about 5-10 minutes before serving. This helps it set up so it’s easier to cut. Sprinkle with sliced green onions before you serve it.
Pro Tips From My Kitchen
After making this dish more times than I can count, I’ve picked up a few tricks.
- Shred Your Own Cheese: Pre-shredded cheese has stuff on it to keep it from clumping, which means it doesn’t melt as smoothly. Grating a block of cheese yourself makes a huge difference.
- Don’t Overcook the Pasta: Seriously, pull it out of the water a couple of minutes early. It will soak up sauce and finish cooking in the oven. Mushy spaghetti is nobody’s friend.
- Let It Rest: I know it’s hard to wait when it smells so good. But letting the casserole sit for a few minutes after it comes out of the oven lets it set. Your slices will hold together much better.
Making It Your Own: Swaps and Changes
This recipe is great as is, but you can easily change it up.
| Ingredient | Substitution Idea | Result |
|---|---|---|
| Spaghetti | Penne, Rotini, Shells | Holds sauce well |
| Chicken Breast | Rotisserie Chicken | Saves time |
| BBQ Sauce | Spicy BBQ Sauce | Adds a kick |
| Monterey Jack | Pepper Jack Cheese | More spice |
More Fun Variations
- Add Veggies: Mix in a cup of corn or some diced bell peppers with the onion for extra color and nutrition.
- Make it Creamy: Stir in 4 ounces of softened cream cheese with the sauce mixture for an even richer casserole.
Make-Ahead and Storage Tips
Life gets busy, so planning ahead is a lifesaver.
Making It Ahead
You can assemble the whole casserole a day before you plan to bake it. Just cover it tightly with plastic wrap or foil and keep it in the fridge. You may need to add 5-10 minutes to the baking time since it will be cold.
Leftovers and Storage
Got leftovers? Lucky you. Store them in an airtight container in the fridge for up to 4 days.
This casserole also freezes well. You can freeze the whole thing before baking or freeze individual portions after it’s cooked.
| Storage | How-To | Duration |
|---|---|---|
| Refrigerate | Airtight container | Up to 4 days |
| Freeze | Tightly covered | Up to 3 months |
To reheat, you can pop a slice in the microwave. Or, you can reheat the whole casserole in the oven at 350°F until it’s warmed through.
Pairings, Diets, and Time Savers
Let’s talk about how to serve this dish and fit it into your lifestyle.
What to Serve With It
This is a hearty meal, so keep the sides simple.
- A simple green salad with a light vinaigrette.
- Steamed green beans or broccoli.
- Classic garlic bread for soaking up any extra sauce.
Dietary Swaps
You can adjust this recipe for different dietary needs.
- Gluten-Free: Just use your favorite gluten-free spaghetti. The rest of the ingredients are usually gluten-free, but always check your BBQ sauce label to be sure.
- Lower Carb: This one is tough because of the pasta. You could try it with a low-carb pasta alternative, but the texture will be different.
Nutrition Info
This is a hearty comfort food, not a health food. The nutrition details can change based on the exact ingredients you use, like your brand of BBQ sauce. This is just a general idea.
- Calories: Expect a generous slice to be a full meal.
- Protein: Lots of protein from the chicken and cheese.
- Fat: This dish has fat from the cheese, bacon, and oil.
Frequently Asked Questions
Q1. Can I use rotisserie chicken to save time?
Ans: Absolutely! A shredded rotisserie chicken works perfectly here and is a great shortcut for a busy night. You’ll need about 2-3 cups of shredded chicken.
Q2. My casserole seems a little dry. What did I do wrong?
Ans: This can happen if your BBQ sauce is very thick. You can add an extra splash of milk to the sauce mixture to make it a bit looser before baking. Also, make sure you don’t overcook the casserole.
Q3. Can I make this without bacon?
Ans: Yes, you can leave the bacon out if you want. The dish will still be delicious, just without that smoky flavor.
Wrapping Up
There you have it. A simple, delicious casserole that will make everyone happy. It’s a perfect weeknight dinner that feels like a weekend treat.
Now it’s your turn to get in the kitchen. Give this Monterey Chicken Spaghetti Casserole a try and see how easy it is to break out of that dinner rut.
When you make it, come back and leave a comment below. I’d love to hear how it turned out or if you added your own special twist
