Monterey Chicken Spaghetti Bake

Satisfy your family's cravings with the delicious Monterey Chicken Spaghetti Bake! This easy casserole combines tender chicken, creamy cheese, and flavorful spices for a comforting, crowd-pleasing meal. Perfect for busy nights, you can customize it to fit any dietary needs without sacrificing taste.Click through to start your tasty family dinner adventure!

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Ingredients

8 oz spaghetti

2 cups cooked chicken, shredded

1 cup diced tomatoes (canned or fresh)

1 cup corn kernels (frozen or canned, drained)

1 cup black beans, rinsed and drained

1 bell pepper, diced (any color)

1 cup salsa

1 teaspoon cumin

1 teaspoon chili powder

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

Salt and pepper to taste

2 tablespoons olive oil

Chopped fresh cilantro for garnish (optional)

Instructions

Preheat your oven to 350°F (175°C).

Cook the spaghetti according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the diced bell pepper and sauté for about 3-4 minutes until it starts to soften.

In the same skillet, add the cooked chicken, diced tomatoes, corn, black beans, salsa, cumin, chili powder, salt, and pepper. Stir to combine and cook for another 5 minutes, allowing the flavors to meld.

In a large mixing bowl, combine the cooked spaghetti with the chicken and vegetable mixture. Stir in half of the Monterey Jack and cheddar cheese, mixing well.

Transfer the mixture into a baking dish and top with the remaining cheeses.

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let it cool for 5 minutes before serving.

Garnish with chopped fresh cilantro if desired and serve hot.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6