Monterey Chicken with Spaghetti (Print Version)

# Ingredients:

01 - 12 oz spaghetti
02 - 2 tablespoons olive oil
03 - 3 cups cooked chicken breast, shredded
04 - 1 small onion, finely diced
05 - 3 cloves garlic, minced
06 - 10.5 oz can cream of chicken soup
07 - 10 oz can Rotel (diced tomatoes with green chilies), drained
08 - 1/2 cup sour cream
09 - 1/2 cup chicken broth
10 - 2 cups Monterey Jack cheese, shredded
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon salt
14 - 1 tablespoon fresh parsley, chopped

# Instructions:

01 - Cook spaghetti until al dente. Drain and set aside.
02 - In a large skillet, sauté onion in olive oil until soft. Add garlic and cook until fragrant.
03 - Stir in cream of chicken soup, Rotel, sour cream, and chicken broth. Simmer until smooth.
04 - Add shredded chicken, smoked paprika, black pepper, salt, and half the cheese. Stir until combined.
05 - Toss in cooked spaghetti. Mix well.
06 - Transfer to a baking dish, top with remaining cheese, and bake at 350°F (175°C) for 20 minutes or until bubbly.
07 - Garnish with fresh parsley before serving.

# Notes:

01 - Use pre-cooked rotisserie chicken for convenience.
02 - Swap Monterey Jack with cheddar or Colby Jack for a flavor twist.
03 - Add chopped bell peppers for extra crunch and color.
04 - Leftovers keep well for up to 3 days in the fridge.

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