Monterey Chicken Spaghetti

• servings: 6 servings
• total time: 1 hour 46 minutes

Ingredients

12 oz spaghetti

2 tablespoons olive oil

3 cups cooked chicken breast, shredded

1 small onion, finely diced

3 cloves garlic, minced

1 (10.5 oz) can cream of chicken soup

1 (10 oz) can Rotel (diced tomatoes with green chilies), drained

1/2 cup sour cream

1/2 cup chicken broth

2 cups Monterey Jack cheese, shredded

1 teaspoon smoked paprika

1/2 teaspoon black pepper

1/2 teaspoon salt

1 tablespoon fresh parsley, chopped (optional, for garnish)

Directions

Preheat oven to 350°F (175°C).

Cook spaghetti according to package instructions. Drain and set aside.

In a large skillet over medium heat, add olive oil and sauté the diced onion until translucent, about 3-4 minutes. Add garlic and cook for 1 more minute.

Stir in the cream of chicken soup, Rotel, sour cream, and chicken broth. Mix well to combine.

Add the shredded chicken, paprika, salt, and pepper to the sauce. Stir to heat through.

Toss the cooked spaghetti into the skillet and mix until the pasta is evenly coated.

Stir in 1½ cups of the shredded Monterey Jack cheese.

Transfer the mixture into a greased 9x13-inch baking dish. Top with the remaining ½ cup of cheese.

Bake for 20-25 minutes or until the cheese is bubbly and golden on top.

Garnish with fresh parsley if desired. Serve warm.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 478 kcal | Servings: 6 servings