Monterey Chicken Spaghetti
A creamy, cheesy baked spaghetti casserole with chicken, spinach, and crunchy fried onions.
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- 9x13 inch Baking Dish
- Measuring cups and spoons
- Mixing Spoon
Ingredients
- 12 oz dried spaghetti
- 4 cups cooked chicken, chopped
- 16 oz sour cream 1 (16-oz) container
- 2 10.5-oz cans unsalted cream of chicken soup
- 10 oz frozen spinach, thawed and drained 1 (10-oz) package
- 2 cups Monterey Jack cheese, shredded divided
- 2 cloves garlic, minced
- 6 oz French's French fried onions 1 (6-oz) can, divided
Instructions
- Preheat the oven to 350°F (175°C) and lightly spray a 9x13-inch baking dish with cooking spray.
- Bring a large pot of salted water to a boil and cook the 12 oz dried spaghetti according to package directions until al dente; drain well.
- In a large bowl, combine 4 cups chopped cooked chicken, the two 10.5-oz cans of unsalted cream of chicken soup, 16 oz sour cream, the drained 10 oz package of spinach, 1 cup shredded Monterey Jack cheese, and 2 minced garlic cloves; stir until smooth and evenly mixed.
- Add the cooked and drained spaghetti to the bowl and toss gently until the pasta is fully coated with the chicken mixture.
- Pour the pasta mixture into the prepared 9x13-inch baking dish, spreading it into an even layer.
- Top with the remaining 1 cup shredded Monterey Jack cheese and sprinkle the remaining French's French fried onions over the cheese.
- Bake uncovered in the preheated oven for 40 to 50 minutes, until the casserole is hot and bubbly and the top is lightly browned; remove and let rest a few minutes before serving.
Notes
- Use unsalted cream of chicken soup to control sodium.
- You can make the casserole ahead and refrigerate before baking.
- If refrigerated before baking, add a few extra minutes to the bake time.
- To bake from frozen, thaw completely before baking as directed.
- Thaw and thoroughly drain the frozen spinach to avoid excess liquid.