Description
This creamy and cheesy Monterey Chicken Spaghetti is a comforting casserole loaded with tender chicken, savory spinach, and crispy French-fried onions. Perfect for family dinners and easy to make ahead!
Ingredients
- 12 ounces dried spaghetti
- 4 cups cooked chicken, chopped
- 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
1️⃣ Preheat the Oven: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray.
2️⃣ Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Drain and set aside.
3️⃣ Mix the Filling: In a large mixing bowl, combine the cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup of Monterey Jack cheese, minced garlic, and half of the French-fried onions. Stir well until fully incorporated.
4️⃣ Combine with Pasta: Add the cooked spaghetti to the chicken mixture and stir until the pasta is evenly coated.
5️⃣ Assemble the Casserole: Pour the spaghetti mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining Monterey Jack cheese over the top, followed by the remaining French-fried onions.
6️⃣ Bake: Place the casserole in the oven and bake uncovered for 40 to 50 minutes, or until it’s hot and bubbly and the onions are golden brown.
Notes
- Make-Ahead Option: Assemble the casserole, cover, and refrigerate for up to 1 day. When ready to bake, remove from the refrigerator 30 minutes prior, and bake as directed.
- Vegetable Variations: Add some diced bell peppers or mushrooms for extra flavor and color.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.