Description

Monterey Chicken Spaghetti Casserole is a creamy, cheesy baked pasta dish featuring tender cooked chicken, spinach, and a blend of savory ingredients including sour cream and cream of chicken soup. Topped with crispy French fried onions and melted Monterey Jack cheese, this comforting casserole is perfect for a family dinner and delivers a satisfying combination of flavors and textures in every bite.

Ingredients

Scale

Dry Ingredients

12 oz dried spaghetti

Protein

4 cups chopped cooked chicken

Dairy & Canned Goods

1 (16-oz) container sour cream
2 (10.5-oz) cans unsalted cream of chicken soup
2 cups shredded Monterey Jack cheese, divided
1 (10-oz) package frozen spinach, thawed and drained

Fresh Ingredients

2 garlic cloves, minced

Toppings

1 (6-oz) can French’s French Fried Onions, divided

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Instructions

Preheat oven and prepare pan: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
Cook spaghetti: Cook the spaghetti according to the package directions until al dente. Drain thoroughly and set aside.
Mix casserole filling: In a large bowl, combine the chopped cooked chicken, both cans of cream of chicken soup, sour cream, thawed and drained spinach, 1 cup of shredded Monterey Jack cheese, minced garlic, and half of the French fried onions. Stir well to evenly incorporate all ingredients.
Add spaghetti and combine: Add the cooked and drained spaghetti to the chicken mixture. Stir gently but thoroughly to ensure the pasta is evenly coated with the creamy mixture.
Assemble in baking dish: Pour the combined mixture into the prepared 9×13-inch pan. Spread it out evenly.
Top casserole: Sprinkle the remaining shredded Monterey Jack cheese evenly over the top of the casserole. Then, distribute the remaining French fried onions on top for a crispy finish.
Bake: Place the casserole in the preheated oven and bake uncovered for 40 to 50 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
Serve: Remove from oven and let the casserole rest for a few minutes before serving to allow it to set slightly.

Notes

Ensure the frozen spinach is fully thawed and well-drained to prevent excess moisture in the casserole.
Use unsalted cream of chicken soup to better control the sodium level in the dish.
For added flavor, you can incorporate spices such as black pepper or paprika into the mixture.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
This casserole can be enhanced with diced onions or bell peppers sautéed before mixing if desired.

Prep Time: 15 minutes
Cook Time: 40-50 minutes
Category: Casserole
Method: Baking
Cuisine: American