Monterey Chicken Spaghetti is a creamy, cheesy baked pasta casserole loaded with tender chicken, spinach, sour cream, and crunchy fried onions. This comforting family dinner is easy to make and perfect for busy weeknights or potlucks.
Author:Emily
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:65 minutes
Yield:8 servings 1x
Category:Casserole
Method:Baking
Cuisine:American
Diet:Halal
Ingredients
Scale
12 oz dried spaghetti
4 cups chopped cooked chicken
1 (16-oz) container 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, divided
2 garlic cloves, minced
1 (6-oz) can French’s French Fried Onions, divided
Instructions
Preheat oven to 350ºF. Lightly spray a 9×13-inch baking pan with cooking spray.
Cook spaghetti according to package directions. Drain and set aside.
In a large mixing bowl, combine cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup of shredded Monterey Jack cheese, minced garlic, and 1/2 can of French’s French Fried Onions.
Stir in the cooked spaghetti until everything is well combined. Pour the mixture into the prepared pan.
Sprinkle the remaining shredded cheese and fried onions evenly over the top of the pasta mixture.
Bake uncovered for 40 to 50 minutes, or until bubbly and golden brown on top. Serve warm.
Notes
Use rotisserie chicken for a shortcut.
Substitute Greek yogurt for sour cream for a lighter version.
Add a pinch of red pepper flakes for extra flavor.
Let the casserole rest 5-10 minutes before slicing for easier serving.