Ingredients

12 oz spaghetti

2 cups cooked chicken breast, shredded

1 cup Monterey Jack cheese, shredded

1/2 cup cheddar cheese, shredded

1 can (10 oz) diced tomatoes with green chilies, drained

1/2 cup sour cream

1/2 cup milk

1/4 cup green onions, sliced

2 cloves garlic, minced

1 tbsp olive oil

1/2 tsp smoked paprika

1/2 tsp salt

1/4 tsp black pepper

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.

Step 2: Cook the spaghetti according to the package instructions. Drain well and set aside.

Step 3: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.

Step 4: Add the shredded chicken, drained diced tomatoes with green chilies, smoked paprika, salt, and black pepper to the skillet. Cook for 2 to 3 minutes until everything is heated through and well combined.

Step 5: In a large mixing bowl, combine the cooked spaghetti, chicken mixture, sour cream, milk, and half of both the Monterey Jack and cheddar cheeses. Stir well to blend all ingredients evenly.

Step 6: Transfer the mixture into the prepared baking dish. Sprinkle the remaining Monterey Jack and cheddar cheeses evenly on top, followed by the sliced green onions.

Step 7: Bake uncovered for 20 minutes, or until the cheese on top is melted and bubbly. Serve hot and enjoy!

Tips & Variations

For extra flavor, try adding a splash of hot sauce or a pinch of cayenne pepper to the chicken mixture.

Substitute cooked rotisserie chicken to save time without sacrificing taste.

Use a blend of cheeses like pepper jack or mozzarella for a different cheesy twist.

Add some chopped bell peppers or corn for added texture and color.

FAQs

Can I use fresh tomatoes instead of canned diced tomatoes with green chilies?

Yes, you can substitute fresh diced tomatoes, but you may want to add some chopped green chilies or a dash of chili powder to maintain the dish’s flavor profile.