Description
Monterey Chicken Spaghetti is a comforting and cheesy casserole that combines tender cooked chicken, creamy spinach, and al dente spaghetti topped with crunchy French fried onions. Baked to golden perfection, this dish offers a delightful mix of textures and flavors, perfect for a satisfying 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 garlic cloves, minced
Cheese and Toppings
- 2 cups shredded Monterey Jack cheese, divided
- 1 (6-ounce) can French’s French Fried Onions, divided
Instructions
- Preheat Oven and Prepare Baking Dish: Heat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking and set it aside.
- Cook Spaghetti: Cook the spaghetti according to the package directions until al dente. Drain the pasta thoroughly and set aside to cool slightly.
- Combine Chicken Mixture: In a large bowl, mix together the chopped cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup of shredded Monterey Jack cheese, minced garlic, and half of the French fried onions until evenly combined.
- Incorporate Spaghetti: Stir the cooked spaghetti into the chicken and cheese mixture, ensuring all ingredients are well combined for even flavor distribution.
- Assemble Casserole: Pour the combined mixture into the prepared 9×13-inch baking dish, spreading it out evenly for uniform cooking.
- Add Toppings: Sprinkle the remaining 1 cup of Monterey Jack cheese evenly over the pasta mixture, then top with the rest of the French fried onions for added crunch and flavor.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 40 to 50 minutes, until the casserole is hot, bubbly, and the French fried onions on top are golden brown and crispy.
Notes
- Use freshly cooked chicken or leftover rotisserie chicken for convenience.
- Make sure to thoroughly drain the frozen spinach to avoid excess moisture in the casserole.
- If you prefer a spicier dish, add a pinch of cayenne pepper or diced jalapeños to the chicken mixture.
- Allow the casserole to rest for 5-10 minutes after baking to set before serving.
- This dish can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
- For a gluten-free version, substitute regular spaghetti with gluten-free pasta and use gluten-free cream of chicken soup and fried onions if available.
