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Monterey Chicken Spaghetti Casserole Recipe

Monterey Chicken Spaghetti Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 77 reviews
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Main-course
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Description

Monterey Chicken Spaghetti Casserole is a crave-worthy, creamy baked casserole loaded with tender chicken, spinach, and melty Monterey Jack cheese, all tossed with spaghetti noodles and finished with a crispy French fried onion topping. This easy, comforting dish is perfect for busy weeknights or family gatherings, delivering crowd-pleasing flavors in every cheesy bite.

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

  1. Preheat the Oven: Preheat your oven to 350ºF (175ºC). Lightly coat a 9×13-inch baking dish with cooking spray to prevent sticking, then set it aside.
  2. Cook the Spaghetti: In a large pot, bring salted water to a boil. Add the spaghetti and cook according to the package directions until just al dente. Drain the noodles thoroughly so they don’t dilute the casserole.
  3. Mix the Filling: In a big mixing bowl, combine the chopped cooked chicken, cream of chicken soup, sour cream, thawed spinach, 1 cup of Monterey Jack cheese, minced garlic, and half of the French Fried Onions. Stir well until everything is evenly combined and coated.
  4. Combine with Pasta: Add the drained spaghetti to the bowl and gently fold it into the chicken mixture, making sure all the pasta is coated with the creamy filling.
  5. Assemble the Casserole: Spoon the entire pasta and chicken mixture into your prepared baking dish. Spread it out evenly to ensure uniform baking.
  6. Add Toppings: Sprinkle the remaining Monterey Jack cheese and French Fried Onions evenly across the top, creating a cheesy, crunchy layer.
  7. Bake: Place the casserole uncovered in the preheated oven. Bake for 40–50 minutes, until the cheese is melted, the casserole is bubbling at the edges, and the onion topping is beautifully golden and crispy.

Notes

  • Rotisserie chicken is a great time-saver for this recipe.
  • Ensure the spinach is very well-drained to avoid excess moisture making the casserole soggy.
  • Add black pepper or a dash of paprika to the filling for an extra hint of flavor.
  • Leftovers keep well, refrigerated for up to 3 days. Reheat in the oven or microwave until warmed through.
  • This casserole can be assembled a day in advance, covered, and stored in the refrigerator. Bake just before serving.

Nutrition

  • Serving Size: 1/8 casserole
  • Calories: 490
  • Sugar: 3g
  • Sodium: 690mg
  • Fat: 23g
  • Saturated Fat: 10g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 29g
  • Cholesterol: 85mg

Find it online: http://emilysplate.com/monterey-chicken-spaghetti-casserole-recipe/