Monterey Chicken Spaghetti Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 ounces dried spaghetti
02 -
4 cups chopped cooked chicken
03 -
16 ounces sour cream
04 -
21 ounces cream of chicken soup (2 cans)
05 -
10 ounces frozen spinach, thawed and drained
06 -
2 cups shredded Monterey Jack cheese, divided
07 -
2 garlic cloves, minced
08 -
6 ounces French Fried Onions, divided
# Instructions:
01 -
Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with cooking spray.
02 -
Cook the spaghetti according to package directions until al dente. Drain and set aside.
03 -
In a large bowl, mix the cooked chicken, cream of chicken soup, sour cream, thawed spinach, 1 cup of Monterey Jack cheese, minced garlic, and half of the French Fried Onions.
04 -
Add the cooked spaghetti to the chicken mixture and stir until well combined.
05 -
Transfer the mixture into the prepared baking dish. Sprinkle the remaining cup of Monterey Jack cheese over the top and spread the rest of the French Fried Onions evenly.
06 -
Bake the casserole uncovered in the oven for 40 to 50 minutes, or until hot, bubbly, and the onions are golden brown.
# Notes:
01 -
For a quicker option, you can use rotisserie chicken.
02 -
Add red pepper flakes or jalapeños for a spicier flavor.
03 -
Include vegetables like mushrooms or bell peppers to enhance the flavor.