Monterey Chicken Spaghetti Casserole
A comforting baked casserole featuring chicken, spinach, and creamy sauce over spaghetti, topped with cheese and crispy onions.
Equipment
- 9x13-inch baking pan For baking the casserole
Ingredients
Main Ingredients
- 12 oz dried spaghetti
- 4 cups chopped cooked chicken
- 1 16 oz 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
- 2 cloves garlic minced
- 1 6 oz can French's French Fried Onions
Instructions
- Preheat your oven to 350°F (175°C). Lightly spray a 9x13-inch baking pan with cooking spray to prevent sticking.
- Cook the spaghetti according to the package directions. Once cooked, drain and set aside.
- In a large mixing bowl, combine the chopped cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup of shredded cheese, minced garlic, and half of the French Fried Onions. Mix well until all ingredients are combined.
- Gently stir in the cooked spaghetti until it is evenly coated with the mixture.
- Pour the spaghetti mixture into the prepared baking pan, spreading it out evenly.
- Sprinkle the remaining shredded cheese and the rest of the French Fried Onions on top of the pasta mixture.
- Bake uncovered in the preheated oven for 40 to 50 minutes, or until the top is golden and bubbly.
Notes
For added flavor, consider seasoning the mixture with salt, pepper, or your favorite herbs. You can substitute the Monterey Jack cheese with cheddar or mozzarella for a different taste.