Try this creamy Monterey Chicken Spaghetti Casserole—packed with tender chicken, cheese, and flavor for a comforting, family-friendly dinner.
Ingredients You’ll Need
There’s something so exciting about gathering simple kitchen staples and transforming them into a meal that feels special. Each ingredient here plays a key role, from adding creaminess, keeping everything moist, or giving you that irresistible gooey, cheesy finish. Here’s what brings the Monterey Chicken Spaghetti Casserole to life:
- Spaghetti: The backbone of this casserole, providing chewy texture and a perfect base to soak up the creamy sauce.
- Chopped cooked chicken: Use rotisserie or leftover chicken to save time and boost flavor in every bite.
- Sour cream: This is what makes the sauce extra creamy and tangy, ensuring each forkful is rich and luscious.
- Cream of chicken soup (unsalted): Adds a velvety smoothness and savory depth while letting you control the salt.
- Frozen spinach (thawed and drained): Provides beautiful pops of green color and a subtle earthy note without overpowering the dish.
- Shredded Monterey Jack cheese: Delivers that signature melt and mild creaminess that helps make this casserole addictive.
- Garlic cloves (minced): Just a little bit goes a long way in layering in fresh, aromatic flavor.
- French’s French Fried Onions: The secret weapon for crunch and a distinct flavor burst both inside and on top.
How to Make Monterey Chicken Spaghetti Casserole
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350ºF. Give your 9×13-inch baking dish a light spray with cooking spray. This not only prevents sticking, but also makes serving—and cleanup—a breeze.
Step 2: Cook the Spaghetti
Fill a large pot with water and bring it to a boil. Add a generous pinch of salt, then drop in the spaghetti. Cook according to the package instructions until just al dente, then drain well. The spaghetti will finish cooking in the oven, absorbing all those rich, creamy flavors.
Step 3: Mix the Casserole Base
In a large mixing bowl, stir together the chopped cooked chicken, both cans of cream of chicken soup, sour cream, drained spinach, half the shredded cheese, minced garlic, and half the can of French’s French Fried Onions. This is where all the magic begins—the flavors marry together, creating that iconic Monterey Chicken Spaghetti Casserole taste.
Step 4: Combine Spaghetti and Sauce
Add the drained spaghetti to your bowl of saucy goodness and toss everything together until the noodles are evenly coated. Don’t rush this step; you want every strand covered in creamy, cheesy sauce.
Step 5: Assemble in the Baking Dish
Pour the spaghetti mixture into your prepared 9×13-inch pan, smoothing it out to an even layer. This ensures the casserole bakes uniformly and that each serving will have all the best bits: chicken, spinach, and cheese.
Step 6: Top with Cheese and Onions
Sprinkle the remaining cup of shredded Monterey Jack cheese evenly over the spaghetti layer, and then crown the casserole with the rest of the French Fried Onions. This finishing touch brings irresistible gooeyness and a crispy, golden-top crunch.
Step 7: Bake the Casserole
Bake the assembled casserole uncovered for 40 to 50 minutes until it’s bubbling at the edges and the top is beautifully golden. Let it rest for a few minutes before serving, which allows the sauce to set up perfectly. Your whole kitchen will smell incredible—it’s impossible not to sneak a bite!
How to Serve Monterey Chicken Spaghetti Casserole
Garnishes
Give your Monterey Chicken Spaghetti Casserole a finishing flourish with some fresh chopped parsley or chives. Not only does it make the dish look vibrant and inviting, but it also adds just the right touch of freshness to each cheesy forkful.
Side Dishes
This casserole is a meal in itself, but pairing it with a simple side salad—think crisp lettuce, juicy cherry tomatoes, and a tangy vinaigrette—creates a well-rounded dinner. Some garlic bread or a crunchy baguette on the side is also wonderful for soaking up any leftover creamy sauce.
Creative Ways to Present
For a special occasion, try spooning the Monterey Chicken Spaghetti Casserole into individual ramekins before baking. It’s an easy way to elevate your presentation, and everyone gets their own golden, cheesy top. The dish is also perfect for potlucks; simply bake it in a disposable pan and bring it along—watch as it disappears!
Make Ahead and Storage
Storing Leftovers
Leftover Monterey Chicken Spaghetti Casserole keeps beautifully in the refrigerator. Once cooled, cover the dish tightly with plastic wrap or transfer servings to an airtight container. It will stay fresh for up to 4 days, making it a lifesaver for busy weeknights or satisfying lunches.
Freezing
If you want to make life even easier, this casserole freezes like a dream. Cool it completely, wrap tightly with foil, and freeze for up to three months. It’s best to freeze before baking, but leftovers can be frozen as well. Thaw overnight in the fridge for best results.
Reheating
To reheat, just cover your portion with foil and bake in a 325ºF oven until it’s heated through, about 20 minutes. For a quick fix, microwave individual servings covered loosely until piping hot. Add a sprinkle of fresh cheese or a handful of onions on top to revive that just-baked flavor and crunch.
FAQs
Can I use other types of cheese in Monterey Chicken Spaghetti Casserole?
Absolutely! While Monterey Jack is classic, feel free to experiment with cheddar, mozzarella, or even pepper jack if you like a bit of a kick. The key is to use a good melting cheese for that creamy texture.
Is it possible to make this recipe vegetarian?
You can! Substitute the chicken with sautéed mushrooms, roasted cauliflower, or even canned chickpeas for a hearty, meatless version of Monterey Chicken Spaghetti Casserole. Make sure to use a vegetarian-friendly cream soup as well.
Can I prepare Monterey Chicken Spaghetti Casserole ahead of time?
Yes, you can assemble the casserole up to 24 hours in advance. Just cover and refrigerate before baking. When ready, let it sit at room temperature for about 20 minutes, then bake as directed, adding a few extra minutes if it’s still cold from the fridge.
What’s the best way to thaw frozen spinach for this recipe?
The easiest method is to place the frozen spinach in a colander and run it under warm water until thawed. Then use your hands or a clean kitchen towel to squeeze out all excess water. This helps avoid a watery casserole.
How can I make this Monterey Chicken Spaghetti Casserole a little spicy?
If you love a bit of heat, add a pinch of crushed red pepper flakes to the sauce mixture, or stir in minced jalapeños. Pepper Jack cheese in place of Monterey Jack is another tasty way to spice things up!
Final Thoughts
I can’t wait for you to try this Monterey Chicken Spaghetti Casserole—it’s pure comfort food bliss with a fresh and modern twist. Every bite is filled with creamy, cheesy goodness and a touch of nostalgia. Gather your loved ones, make this casserole together, and watch it become a new favorite at your table!
More Cheesy, Comforting Dishes to Try
If you enjoyed this creamy, chicken-packed casserole, don’t miss our hearty Cheesy Buffalo Ranch Chicken Lasagna — it’s loaded with bold flavors and gooey cheese. For an easy and comforting skillet dinner, the Creamy Parmesan Garlic Beef Bowtie Pasta is a perfect pick. Want more cheesy casseroles? The Deep Hamburger Sausage Pepperoni Pie is a rich, meaty delight. If you’re looking to spice things up, try the Spicy Cajun Alfredo Pasta with Garlic Butter Steak Bites. And for another twist on chicken pasta, the Zesty Lemon Garlic Chicken Bowtie Pasta delivers brightness with every bite.
Print
Monterey Chicken Spaghetti Casserole Recipe
- Total Time: 55 minutes
- Yield: 8 servings
Description
Monterey Chicken Spaghetti Casserole is a comforting, family-friendly dish packed with creamy goodness, tender chunks of chicken, spinach, and melty Monterey Jack cheese. Topped with crispy French fried onions, this easy casserole brings together classic flavors in a crowd-pleasing, weeknight-ready meal.
Ingredients
Pasta & Protein
- 12 oz dried spaghetti
- 4 cups chopped cooked chicken
Sauces & Dairy
- 1 (16-oz) container sour cream
- 2 (10.5-oz) cans unsalted cream of chicken soup
- 2 cups shredded Monterey Jack cheese, divided
Vegetables & Flavorings
- 1 (10-oz) package frozen spinach, thawed and drained
- 2 garlic cloves, minced
Topping
- 1 (6-oz) can French’s French Fried Onions, divided
Instructions
- Preheat the Oven: Preheat your oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking and set aside.
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Drain the noodles thoroughly.
- Mix the Filling: In a large mixing bowl, combine the chopped cooked chicken, unsalted cream of chicken soup, sour cream, thawed and drained spinach, 1 cup of Monterey Jack cheese, minced garlic, and half of the can of French’s French Fried Onions. Stir well to blend all the ingredients together.
- Combine with Pasta: Add the drained, cooked spaghetti to the bowl and fold until the pasta is evenly coated with the creamy chicken mixture.
- Assemble the Casserole: Pour the entire mixture into the prepared 9×13-inch baking dish, spreading it out evenly.
- Add Toppings: Sprinkle the remaining 1 cup of shredded Monterey Jack cheese and the rest of the French Fried Onions over the top of the casserole to create a golden, crispy crust.
- Bake: Place the casserole in the preheated oven. Bake, uncovered, for 40 to 50 minutes or until the cheese is melted, the casserole is bubbling, and the topping is golden brown.
Notes
- You can use rotisserie chicken to save time on prep.
- Make sure the spinach is well-drained to avoid excess moisture in the casserole.
- For extra flavor, add a pinch of black pepper or a sprinkle of paprika to the filling.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- To make ahead, assemble the casserole up to one day in advance, cover, and refrigerate before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American