Description
Monterey Chicken Spaghetti is a comforting and cheesy baked pasta casserole featuring tender chicken, creamy sour cream and cream of chicken soup, spinach, and Monterey Jack cheese. Topped with crunchy French fried onions, this dish delivers a delightful combination of creamy, cheesy, and crispy textures perfect for a hearty family meal.
Ingredients
Scale
Pasta
- 12 ounces dried spaghetti
Chicken 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: Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Prepare the Pasta: Cook the spaghetti according to the package directions until al dente, then drain and set 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 the shredded Monterey Jack cheese, minced garlic, and half of the can of French fried onions. Stir until everything is evenly mixed.
- Combine Pasta and Mixture: Stir the cooked spaghetti into the chicken mixture, ensuring all strands are coated and combined well. Pour the entire mixture into the prepared baking dish.
- Add Toppings: Sprinkle the remaining 1 cup of shredded Monterey Jack cheese evenly over the pasta mixture. Top with the remaining half of the French fried onions for a crunchy finish.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 40 to 50 minutes, or until the casserole is hot, bubbly, and the French fried onions are golden brown and crispy.
Notes
- For best results, use cooked chicken that is shredded or chopped finely to blend well with the pasta mixture.
- Be sure to thaw and drain the spinach thoroughly to avoid excess moisture in the casserole.
- This dish can be prepared a day ahead; assemble and refrigerate, then bake before serving.
- You can substitute cream of chicken soup with cream of mushroom soup if preferred.
- French fried onions add a signature crunch, but you can use breadcrumbs or crushed crackers as an alternative topping.
