Description
This creamy Monterey Chicken Spaghetti Casserole combines tender cooked chicken, spaghetti, and spinach in a cheesy sour cream and cream of chicken soup sauce. Topped with French fried onions and melted Monterey Jack cheese, it’s a comforting and flavorful main dish perfect for feeding a crowd.
Ingredients
Scale
Pasta
- 12 oz dried spaghetti
Protein and Dairy
- 4 cups chopped cooked chicken
- 1 (16-oz) container sour cream
- 2 cups shredded Monterey Jack cheese, divided
Canned and Frozen Items
- 2 (10.5-oz) cans Unsalted Cream of Chicken Soup
- 1 (10-oz) package frozen spinach, thawed and drained
- 1 (6-oz) can French’s French Fried Onions, divided
Other
- 2 garlic cloves, minced
- Cooking spray (for greasing the pan)
Instructions
- Prepare the baking dish: Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking and to make cleanup easier.
- Cook and drain spaghetti: Boil the dried spaghetti according to package instructions until al dente, then drain well to remove excess water.
- Mix casserole ingredients: In a large bowl, combine the cooked chicken, sour cream, cream of chicken soups, thawed and drained spinach, minced garlic, half of the shredded Monterey Jack cheese, and half of the French fried onions. Stir well to evenly mix.
- Combine spaghetti with mixture: Add the drained spaghetti to the mixture and gently fold together until the spaghetti is fully coated with the creamy mixture.
- Assemble casserole: Pour the combined mixture into the prepared 9×13-inch pan and spread evenly.
- Add toppings: Sprinkle the remaining Monterey Jack cheese and French fried onions evenly over the top of the casserole.
- Bake: Preheat the oven to 350°F (175°C). Bake the casserole for approximately 35-40 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Serve: Remove from oven and let cool slightly before serving warm. Enjoy your comforting Monterey Chicken Spaghetti Casserole!
Notes
- Make sure to drain the spinach thoroughly to prevent excess moisture in the casserole.
- You can substitute fresh cooked chicken with rotisserie chicken for convenience.
- If you prefer a less rich casserole, reduce the amount of sour cream or use a light version.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- For a crispy topping, add the French fried onions at the last 5 minutes of baking to avoid sogginess.
