Monterey Chicken Spaghetti
A comforting dish combining cheesy chicken, creamy sauce, and pasta into a delicious casserole, perfect for family dinners and potlucks.
Ingredients
Main Ingredients
- 12 ounces dried spaghetti
- 4 cups chopped cooked chicken Rotisserie chicken can be used for convenience.
- 1 16-ounce container sour cream
- 2 cans unsalted cream of chicken soup (10.5 ounces each)
- 1 10-ounce package frozen spinach, thawed and drained Fresh spinach can be used, sautéed to wilt.
- 2 cups shredded Monterey Jack cheese, divided Cheddar or Mozzarella can be used as a variation.
- 2 cloves garlic, minced
- 1 6-ounce can French's French Fried Onions, divided Adds crunch to the casserole.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly spray a 9x13-inch baking dish with cooking spray.
- Cook the spaghetti according to package directions until al dente. Drain and set aside.
- In a large bowl, combine the 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.
- Stir the cooked spaghetti into the chicken mixture until everything is well mixed.
Baking
- Pour the combined mixture into the prepared baking dish and spread it evenly.
- Sprinkle the remaining Monterey Jack cheese over the top and add the rest of the French Fried Onions.
- Bake uncovered for 40 to 50 minutes, until the casserole is hot, bubbly, and the onions are golden brown.
Notes
Let it cool for a few minutes before serving. Pairs well with a fresh side salad or garlic bread. For storage, keep leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 2 months.