Print

Monterey Chicken Spaghetti

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, cheesy baked spaghetti casserole layered with shredded chicken, spinach, and topped with crispy fried onions.

Ingredients

  • 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)

Instructions

  1. Preheat oven to 350 °F. Lightly grease a 9×13-inch baking dish.
  2. Cook spaghetti according to package directions until al dente; drain.
  3. 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.
  4. Gently fold in the cooked spaghetti, then transfer the mixture to the prepared baking dish.
  5. Sprinkle the remaining 1 cup cheese and remaining fried onions on top.
  6. Bake uncovered for 40–50 minutes, until bubbly and golden-crisp on top.

Notes

  • Frozen spinach can be swapped for fresh spinach. If using fresh, sauté or massage with a little salt to reduce moisture before adding.
  • This dish can be prepped ahead of time and refrigerated. Bake for an extra 5–10 minutes if refrigerated.
  • Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat with added liquid (milk or broth) to maintain creaminess.
  • To lighten the dish, swap low-fat sour cream and light cream of chicken soup, and reduce the cheese. Adding more veggies like bell peppers or zucchini will help as well.

Nutrition

Find it online: https://cookedbysarah.com/monterey-chicken-spaghetti/