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
Scale
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
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 460
- Sugar: 3g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 92mg