Monterey Chicken Spaghetti Casserole (Print View)
Creamy Monterey Jack cheese sauce coats tender spaghetti and juicy chicken in this bubbling baked casserole.
# What You'll Need:
→ Pasta
01 - 12 oz spaghetti
→ Chicken
02 - 2 cups cooked chicken breast, shredded or diced (about 10 oz)
→ Vegetables
03 - 1 cup red bell pepper, diced
04 - 1 cup yellow onion, diced
05 - 2 cloves garlic, minced
→ Sauce & Dairy
06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 2 cups whole milk
09 - 1 cup Monterey Jack cheese, shredded
10 - 1/2 cup sharp cheddar cheese, shredded
11 - 1/2 cup low-sodium chicken broth
12 - 1/4 cup sour cream
13 - 1/2 tsp salt
14 - 1/4 tsp ground black pepper
15 - 1/4 tsp smoked paprika
→ Topping
16 - 1/2 cup Monterey Jack cheese, shredded
17 - 2 green onions, thinly sliced
# Method:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook spaghetti in salted boiling water until al dente. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Add onions and bell pepper; sauté 3–4 minutes until softened. Add garlic and cook 1 minute longer.
04 - Stir in flour and cook 1 minute, stirring constantly. Gradually whisk in milk and chicken broth. Cook, whisking, until thickened, about 3–4 minutes.
05 - Add Monterey Jack cheese, cheddar cheese, salt, pepper, and smoked paprika. Stir until cheese is melted and sauce is smooth.
06 - Remove from heat. Stir in sour cream, followed by chicken and cooked spaghetti. Toss until evenly combined.
07 - Transfer mixture to the prepared baking dish. Sprinkle remaining Monterey Jack cheese evenly over the top.
08 - Bake for 20–25 minutes, until bubbly and lightly golden.
09 - Garnish with sliced green onions before serving.
# Insider Tips:
01 -
- The homemade cheese sauce comes together faster than you think, and putting your own spin on it beats any boxed mac and cheese by a mile
- It feeds a crowd with minimal effort, making leftover lunches the next day something you actually look forward to
02 -
- The sauce might look thin at first but it thickens up beautifully in the oven, so don't panic if it seems loose
- Removing the pan from heat before adding sour cream prevents it from curdling or separating
03 -
- Grate your own cheese since pre-shredded varieties have anti-caking agents that prevent smooth melting
- Warm your milk slightly in the microwave before whisking it into the roux for lump-free results every time