The most delicious chicken spaghetti you will ever taste. I am serious. My husband and I just gobbled this up in no time. We did freeze two different packages for two future meals.
Add a nice Caesar salad and some garlic bread you’ll be set. Invite some friends! They’ll thank you, too!
Monterey Chicken Spaghetti Casserole
- Total Time: 1 hour, 5 minutes
Ingredients
Scale
- 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
Instructions
- Preheat the Oven: Heat your oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray.
- Prepare the Pasta: Cook the spaghetti according to package directions until al dente. Drain and set aside.
- Mix Ingredients: In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup of Monterey Jack cheese, minced garlic, and half a can of French Fried Onions.
- Combine Pasta and Mixture: Stir the cooked spaghetti into the chicken mixture. Pour the combined mixture into the prepared baking dish.
- Add Toppings: Sprinkle the remaining Monterey Jack cheese over the pasta. Top with the rest of the French Fried Onions.
- Bake: Place in the oven and bake uncovered for 40 to 50 minutes, until the casserole is hot and bubbly and the onions are golden brown.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
