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Chicken Spaghetti!

Craving a warm, hearty meal that’s packed with bold flavors? Look no further than this Monterey Chicken Spaghetti!
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Equipment

  • Large pot
  • Mixing bowl
  • 9x13-inch baking dish
  • Cheese grater
  • Aluminum foil

Ingredients
  

  • 12 oz spaghetti
  • 2 cups cooked and shredded chicken
  • 1 cup barbecue sauce
  • ½ cup sour cream
  • 1½ cups shredded Monterey Jack cheese
  • 4 slices cooked and crumbled
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper to taste
  • 2 tbsp chopped fresh parsley optional garnish

Instructions
 

  • Cook the Spaghetti
  • Cook the spaghetti according to package instructions until al dente. Drain and set aside.
  • Prepare the Sauce
  • In a large mixing bowl, combine the shredded chicken, barbecue sauce, sour cream, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
  • Assemble the Casserole
  • Add the cooked spaghetti to the chicken mixture and toss until the spaghetti is evenly coated.
  • Transfer the mixture to a greased 9x13-inch baking dish.
  • Add Toppings
  • Sprinkle the shredded Monterey Jack cheese evenly over the top.
  • Scatter the crumbled over the cheese layer.
  • Bake
  • Cover the dish with aluminum foil and bake at 375°F (190°C) for 20 minutes.
  • Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • Serve
  • Let the casserole cool for a few minutes before garnishing with fresh parsley (if desired). Serve warm and enjoy!