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Monterey Chicken Spaghetti

Try this creamy, cheesy Monterey Chicken Spaghetti for a weeknight dinner everyone will rave about. Comfort food never tasted so good or came together so easily.
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Ingredients
  

1 lb. spaghetti noodles or pasta of choice

2 cups cooked, shredded chicken breast

1 cup diced onions

1 cup diced bell peppers (mix of red and green)

2 cloves garlic, minced

1 can (10.5 oz) cream of mushroom soup

1 can (10.5 oz) cream of chicken soup

1 cup sour cream

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

½ cup milk

1 tsp salt

½ tsp black pepper

½ tsp smoked paprika

2 tbsp butter

1 tbsp olive oil

Optional: chopped fresh parsley for garnish

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
    Cook spaghetti noodles until just al dente, drain and set aside.
    Sauté onions, bell peppers, and garlic in olive oil until softened.
    In a bowl, mix cream of mushroom soup, cream of chicken soup, sour cream, milk, salt, pepper, and smoked paprika.
    Stir shredded chicken, sautéed vegetables, and half the cheese into the sauce.
    Fold cooked spaghetti into the sauce mixture until well coated.
    Transfer to the baking dish and sprinkle remaining cheese on top.
    Bake uncovered for 25-30 minutes until cheese is golden and bubbly.
    Let rest for 5 minutes, garnish with parsley, and serve warm.