Description
This comforting Monterey Chicken Spaghetti Casserole combines tender cooked chicken, creamy sour cream, savory cream of chicken soup, spinach, and Monterey Jack cheese baked together with spaghetti and topped with crispy French fried onions for a delicious, hearty meal perfect for family dinners.
Ingredients
Scale
Pasta and Chicken
- 12 oz dried spaghetti
- 4 cups chopped cooked chicken
Sauce and Cheese
- 1 (16-oz) container sour cream
- 2 (10.5-oz) cans unsalted cream of chicken soup
- 2 cups shredded Monterey Jack cheese, divided
- 2 garlic cloves, minced
Vegetables and Toppings
- 1 (10-oz) package frozen spinach, thawed and drained
- 1 (6-oz) can French’s French Fried Onions, divided
Instructions
- Prepare the baking dish: Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking and set it aside.
- Cook the spaghetti: Boil the dried spaghetti according to package directions until al dente. Drain well to remove excess water.
- Mix the casserole ingredients: In a large bowl, combine the cooked spaghetti, chopped cooked chicken, sour cream, cream of chicken soup, thawed and drained spinach, minced garlic, and 1 cup of shredded Monterey Jack cheese. Stir thoroughly to evenly distribute all the ingredients.
- Assemble the casserole: Pour the mixture into the prepared 9×13-inch pan and spread it out evenly.
- Add toppings: Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top, followed by half of the fried onions.
- Bake: Preheat your oven to 350°F (175°C). Bake the casserole uncovered for about 30 minutes or until heated through and bubbly.
- Add final topping: Remove the casserole from the oven and sprinkle the remaining fried onions evenly over the top.
- Final bake: Return the casserole to the oven and bake for an additional 5 to 10 minutes until the onions are golden and crispy.
- Serve: Allow the casserole to cool for a few minutes before serving to let it set and enhance flavors.
Notes
- Ensure the frozen spinach is well thawed and thoroughly drained to avoid excess moisture in the casserole.
- You can substitute cooked rotisserie chicken to save time.
- For a richer flavor, use full-fat sour cream and cheese.
- Leftover casserole can be stored covered in the refrigerator for up to 3 days.
- This dish can be reheated in the oven or microwave.
