Description
This Monterey Chicken Spaghetti Casserole is a comforting and creamy baked pasta dish featuring tender chicken, spinach, melted Monterey Jack cheese, and crispy French fried onions for a delightful crunchy topping. Perfect for a family dinner, this casserole combines simple ingredients into a hearty meal that’s full of flavor and easy to prepare.
Ingredients
Scale
Pasta and Chicken
- 12 oz dried spaghetti
- 4 cups chopped cooked chicken
Sauce and Mix-ins
- 1 (16-oz) container sour cream
- 2 (10.5-oz) cans unsalted cream of chicken soup
- 1 (10-oz) package frozen spinach, thawed and drained
- 2 cups shredded Monterey Jack cheese, divided
- 2 garlic cloves, minced
Topping
- 1 (6-oz) can French’s French Fried Onions, divided
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to get ready for baking the casserole.
- Prepare Pan: Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Cook Spaghetti: Cook the dried spaghetti according to the package instructions until al dente, then drain thoroughly.
- Mix Ingredients: In a large bowl, combine the cooked and drained spaghetti with the chopped cooked chicken, sour cream, cream of chicken soup, thawed and drained spinach, minced garlic, 1 cup of the shredded Monterey Jack cheese, and half of the French fried onions. Stir everything together until well incorporated.
- Assemble Casserole: Pour the spaghetti mixture into the prepared baking pan and spread evenly.
- Add Toppings: Sprinkle the remaining 1 cup of shredded Monterey Jack cheese evenly over the top, followed by the remaining French fried onions for a crispy finish.
- Bake: Place the pan in the preheated oven and bake for approximately 30 minutes, or until the casserole is hot and bubbly and the cheese has melted and started to brown slightly.
- Serve: Remove from the oven and let the casserole cool for a few minutes before serving. Enjoy this creamy and flavorful chicken spaghetti casserole warm.
Notes
- Be sure to fully thaw and drain the spinach to avoid excess moisture in the casserole.
- You can substitute the cream of chicken soup with a homemade or low-sodium version for a healthier option.
- This casserole can be prepared a day ahead and refrigerated; just add a few extra minutes to the baking time if baking from cold.
- For a crunchier topping, add the French fried onions during the last 5 minutes of baking instead of the beginning.
- Leftovers can be stored in the refrigerator up to 3 days and reheated in the oven or microwave.
