Monterey Chicken Spaghetti Pasta (Print Version)
# Ingredients:
→ Pasta and Grains
01 -
340 g dried spaghetti
→ Protein
02 -
2 cooked chicken breasts, chopped
→ Cheese and Dairy
03 -
120 ml sour cream
04 -
115 g Monterey Jack cheese, shredded
05 -
60 g Parmesan cheese, shredded
06 -
1 large egg, beaten
→ Vegetables
07 -
280 g frozen chopped spinach, thawed and well-drained
→ Aromatics and Seasoning
08 -
3 garlic cloves, minced or 1 tablespoon garlic powder
09 -
2 cans (295 g each) condensed cream of chicken soup
10 -
1 teaspoon onion powder
→ Crispy Topping
11 -
170 g French fried onions, divided
# Instructions:
01 -
Boil spaghetti in a large pot of salted water until al dente as indicated on package instructions. Drain thoroughly.
02 -
In a medium bowl, beat the egg. Add chopped chicken, sour cream, condensed cream of chicken soup, Parmesan, Monterey Jack, well-drained spinach, half of the French fried onions, garlic, and onion powder. Mix until fully combined.
03 -
Fold drained spaghetti into the chicken and spinach mixture, ensuring even coating.
04 -
Grease a 23 x 33 cm baking dish lightly. Spread the mixture evenly in the dish and cover tightly with foil.
05 -
Bake in a preheated oven at 175°C for 30 minutes.
06 -
Remove foil, scatter the remaining French fried onions evenly over the surface, and return to the oven for 5 minutes until golden and crisp.
07 -
Let the dish rest for 5 minutes before serving hot.
# Notes:
01 -
Thoroughly squeeze excess water from thawed spinach to prevent a watery dish.