Description

This comforting Monterey Chicken Spaghetti casserole is a cheesy, creamy, and flavorful dish perfect for family dinners. Tender cooked chicken and spinach blend harmoniously with sour cream and cream of chicken soup, layered with shredded Monterey Jack cheese and crispy French fried onions for a delightful texture contrast. Baked to bubbly perfection, this hearty casserole serves 8 and is easy to prepare.

Ingredients

Scale

Main Ingredients

12 ounces dried spaghetti
4 cups chopped cooked chicken
1 (16-ounce) container sour cream
2 (10.5-ounce) cans unsalted cream of chicken soup
1 (10-ounce) package frozen spinach, thawed and drained
2 cups shredded Monterey Jack cheese, divided
2 garlic cloves, minced
1 (6-ounce) can French’s French Fried Onions, divided

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
Cook Spaghetti: Cook the spaghetti according to the package instructions until al dente. Drain the pasta and set it aside.
Prepare Mixture: In a large bowl, combine the chopped cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup of shredded Monterey Jack cheese, minced garlic, and half of the French Fried Onions. Stir everything together until well combined.
Combine Pasta and Mixture: Add the cooked spaghetti into the chicken mixture and stir gently to combine. Once well mixed, pour everything into the prepared baking dish.
Add Toppings: Sprinkle the remaining shredded Monterey Jack cheese over the top of the pasta. Then, top the casserole with the rest of the French Fried Onions for added crunch and flavor.
Bake Casserole: Place the baking dish in the oven and bake uncovered for 40 to 50 minutes, or until the casserole is hot and bubbly, and the onions are golden brown.
Serve: Remove the casserole from the oven and allow it to cool for a few minutes before serving. Enjoy the cheesy, crunchy goodness!

Notes

Make sure to drain the thawed spinach thoroughly to avoid excess moisture in the casserole.
Feel free to use rotisserie chicken or leftover cooked chicken for convenience.
You can substitute Monterey Jack cheese with mozzarella or cheddar for a different flavor.
For a lighter version, use reduced-fat sour cream and light cream of chicken soup.
Leftovers store well in an airtight container in the refrigerator for up to 3 days.