Description
This Monterey Chicken Spaghetti Casserole is the ultimate comfort dish, combining tender spaghetti, juicy chicken, and creamy Monterey Jack cheese into a baked masterpiece. The addition of spinach offers a nutritious touch, while the crispy French fried onion topping provides the perfect crunch to contrast the rich, cheesy goodness. Whether you’re looking for a crowd-pleaser for potlucks or an easy weeknight dinner, this dish checks all the boxes. It’s versatile, customizable, and packed with flavor, making it a go-to recipe for any occasion. From family dinners to leftovers that reheat beautifully, this casserole is sure to become a favorite in your kitchen.
Ingredients
Units
Scale
- 12 ounces dried spaghetti
- 4 cups cooked chicken, chopped
- 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 oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- Cook spaghetti according to package directions until al dente. Drain and set aside.
- In a large bowl, mix together cooked chicken, sour cream, cream of chicken soup, thawed spinach, 1 cup of Monterey Jack cheese, minced garlic, and half the can of French Fried Onions.
- Gently fold in the cooked spaghetti until fully combined.
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- Sprinkle the remaining Monterey Jack cheese over the top, followed by the remaining French Fried Onions.
- Bake uncovered for 40-50 minutes, or until the casserole is bubbly and the topping is golden brown
- Prep Time: 15 minutes
- Cook Time: 50 minutes