I whip up a creamy, cheesy baked spaghetti layered with shredded chicken, spinach, and topped with crispy fried onions—a soul-warming casserole that’s surprisingly easy and always crowd-pleasing. Monterey Chicken Spaghetti

Why You’ll Love This Recipe

I love how this dish blends comfort and convenience. It’s a one-pan wonder, perfect for busy nights or potlucks, with tender chicken, gooey Monterey Jack cheese, and a satisfying crunch of fried onions. The spinach adds just enough color and a little nutrition without overpowering the flavors.

ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

12 oz dried spaghetti
4 cups cooked chicken, chopped
1 (16 oz) container sour cream
2 (10.5 oz) cans unsalted cream of chicken soup
10 oz 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
Salt and pepper (optional)

directions

Preheat oven to 350 °F. Lightly grease a 9×13-inch baking dish.
Cook spaghetti according to package directions until al dente; drain.
In a large bowl, stir together chicken, cream of chicken soup, sour cream, spinach, 1 cup cheese, minced garlic, and half the fried onions. Season with salt and pepper if desired.
Gently fold in the cooked spaghetti, then transfer the mixture to the prepared baking dish.
Sprinkle the remaining 1 cup cheese and remaining fried onions on top.
Bake uncovered for 40–50 minutes, until bubbly and golden-crisp on top.

Servings and timing

Servings: 8 (about 1 cup per serving)
Prep time: ~15 minutes
Cook time: ~40–50 minutes
Total time: ~55–60 minutes

Variations

I’ve swapped in frozen spinach for fresh—it blends in nicely, but feel free to use fresh for a brighter taste. To add richness or loosen the texture after baking, I drizzle in a little chicken broth or milk when reheating. For extra depth, I sprinkle in a handful of Parmesan or mix in shredded mozzarella for more gooeyness. I also like adding sautéed mushrooms or diced red bell pepper for variety.

storage/reheating

I store leftovers airtight in the fridge for up to 4 days or freeze individual portions for up to 3 months. To reheat:

Microwave: I sprinkle milk or broth over the serving, then heat until warmed thoroughly.
Oven: I add liquid to maintain creaminess, tent with foil, and bake at 350 °F until bubbling—about 20 minutes from thawed.

FAQs

Can I use fresh spinach instead of frozen?

Yes—I use frozen for convenience, but fresh baby spinach works too. Just give it a quick sauté or massage with a bit of salt to reduce moisture before adding.

Is it freezer-friendly?

Absolutely. I portion it into freezer-safe containers, freeze for up to 3 months, then thaw in the fridge overnight and bake until hot.

Can I prep it ahead of time?

Yes—I often assemble it a day ahead, cover and refrigerate. When ready, I bake it a little longer (about 5–10 minutes) to get it heated through.

Can I lighten it up?

Sure. I swap low-fat sour cream, choose a light cream soup, and cut back on cheese. Adding more veggies like bell pepper or zucchini also helps lighten it.

What sides go well with it?

I serve it with a crisp green salad, steamed broccoli, or garlic bread for a complete meal.

Conclusion

I always find this Monterey Chicken Spaghetti irresistible—rich, cheesy, and satisfying with minimal effort. Whether feeding a crowd or meal prepping, it checks all the boxes. I hope it becomes a favorite in your kitchen too.