Monterey Chicken Spaghetti

 I had this pinned on a Pinterest board and made it yesterday

Monterey Chicken Spaghetti

I printed out the recipe because I strongly dislike cooking from recipes on my phone and warning...I almost didn't try this because the pop up ads were ridiculous. It gave me a headache just trying to read the recipe.

This was a big hit though. Even little E loved it and 4-yr olds can be very leary of new foods.

It's hard to go wrong with peppers, onion, mushrooms and bacon

I used freshly grated Sharp Cheddar, and switched out Monterey for Pepper-Jack because that was what I had on hand. I also used a garlic clove instead of garlic powder. DH suggested using fettucini next time so I made a note to try that. I'm also not a fan of cream of chicken soup in a can, but I used it this time. I need to make a batch of the dried Cream of Anything mix again. And...if you know us, I would love to add fresh roasted green chile to this. 😉

I forgot to add the fresh parsley once it was plated, but shook on a good amount of red pepper flakes. 😉

This was definitely a keeper.

Monterey Chicken Spaghetti

2 C roasted or browned chicken (I probably used 4 C)

3 Tbsp butter

1 diced green pepper

1/2 of 1 large onion, diced

1/2 C sliced mushrooms

1 garlic clove, minced

5 cooked bacon slices, chopped

8 oz spaghetti, cooked and drained

1 can cream of chicken soup (or homemade equivilant)

1 C sour cream

1/2 C milk

1 C sharp cheddar cheese, grated

1 1/2 C Pepper Jack cheese, grated

Pepper - salt - red pepper flakes

Fresh parsley

* I cooked my bacon, removed it from the pan and then seasoned and cooked my chicken tenders in the bacon drippings with a little added butter. Remove when browned and cooked through and cut into bite-sized pieces. Add onion, green pepper, and mushrooms. Saute for 6 or 7 minutes. Stir in minced garlic clove amd bacon. Add soup, sour cream, milk, seasonings, and 3/4 of the cheese. Combine everything and add the chicken and drained pasta. Pour into a greased 9 x 13 pan and top with remaining cheese. Bake at 350 for 20 minutes. Plate and top with red pepper flakes and fresh parsley.

Bon Apetite!