Description
Monterey Chicken Spaghetti is a comforting baked casserole featuring tender cooked chicken, creamy spinach, melted Monterey Jack cheese, and a crunchy French fried onion topping. This satisfying dish combines flavorful ingredients with a cheesy sauce and perfectly cooked spaghetti for an easy family dinner.
Ingredients
Scale
Pasta
- 12 ounces dried spaghetti
Main Mixture
- 4 cups chopped cooked chicken
- 1 (16-ounce) container sour cream
- 2 (10.5-ounce) cans unsalted cream of chicken soup
- 1 (10-ounce) package frozen spinach, thawed and drained
- 2 cups shredded Monterey Jack cheese, divided
- 2 garlic cloves, minced
- 1 (6-ounce) can French’s French Fried Onions, divided
Instructions
- Preheat the Oven: Heat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray to prepare it for the casserole.
- Prepare the Pasta: Cook the spaghetti according to package directions until al dente. Drain the pasta well and set it aside to cool slightly.
- Mix Ingredients: In a large bowl, combine the chopped cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup of Monterey Jack cheese, minced garlic, and half a can of French fried onions. Mix all ingredients thoroughly until well combined.
- Combine Pasta and Mixture: Stir the cooked spaghetti into the chicken mixture, ensuring the pasta is evenly coated with the sauce and ingredients. Pour this combined mixture into the prepared baking dish, spreading it out evenly.
- Add Toppings: Sprinkle the remaining 1 cup of Monterey Jack cheese over the pasta mixture. Then, top it with the rest of the French fried onions to create a crunchy, golden topping once baked.
- Bake: Place the casserole in the preheated oven and bake uncovered for 40 to 50 minutes, until the casserole is hot and bubbly and the French fried onions have turned a golden brown color.
Notes
- Make sure to drain the frozen spinach well to avoid excess moisture in the casserole.
- You can substitute cooked rotisserie chicken for convenience.
- For added flavor, consider seasoning with black pepper or a pinch of paprika.
- Let the casserole rest for 5 minutes after baking for easier serving.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
