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Monterey Chicken Spaghetti Casserole

A creamy, cheesy pasta bake featuring tender chicken, smoky BBQ sauce, bacon, and plenty of melted Monterey Jack cheese.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 12 oz spaghetti uncooked
  • 3 cups cooked chicken shredded or cubed
  • 6 slices bacon cooked and crumbled
Sauce
  • 1 can cream of chicken soup 10.5 oz
  • 1 cup sour cream
  • 0.75 cup chicken broth
  • 1 cup barbecue sauce divided use
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
Toppings
  • 2 cups Monterey Jack cheese shredded, divided
  • 1 cup Cheddar cheese shredded
  • 0.25 cup green onions chopped

Equipment

  • 9x13 Baking Dish
  • Large pot for pasta
  • Mixing bowl
  • Tongs

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13 baking dish.
  2. Cook spaghetti in salted water until al dente; drain.
  3. Whisk cream of chicken soup, sour cream, broth, spices, and 1/2 cup BBQ sauce in a large bowl.
  4. Add chicken, spaghetti, half the bacon, and 1 cup Monterey Jack cheese to the sauce; toss to coat.
  5. Transfer mixture to the baking dish.
  6. Drizzle remaining BBQ sauce on top and cover with remaining Monterey Jack and Cheddar cheese.
  7. Bake for 25-30 minutes until bubbly and cheese is melted.
  8. Top with remaining bacon and green onions before serving.

Notes

For a spicier kick, use Pepper Jack cheese instead of regular Monterey Jack. Leftover rotisserie chicken works perfectly for this recipe.