If you’re craving a comforting, cheesy, and downright delicious pasta bake that’s sure to please a crowd, this Monterey Chicken Spaghetti Casserole Recipe is an absolute winner. Imagine tender chicken mingled with creamy soup, tangy sour cream, spinach for a hint of green goodness, and the signature melt of Monterey Jack cheese all wrapped up in perfectly cooked spaghetti. Topped off with crispy fried onions, this casserole balances textures and flavors like a dream, making it a go-to dish for family dinners, potlucks, or whenever you want to treat yourself to a warm, fulfilling meal.
Ingredients You’ll Need
Don’t be fooled by the simplicity of this dish—each ingredient plays a crucial role in creating layers of flavor and texture that make this casserole so irresistible. From the creamy base to the crispy topping, these straightforward staples combine effortlessly to deliver something truly special.
- 12-oz dried spaghetti: The perfect pasta base that cooks up tender yet sturdy enough to hold all those rich ingredients.
- 4 cups chopped cooked chicken: Adds hearty protein and a satisfying bite, making this casserole a complete meal.
- 1 (16-oz) container sour cream: Brings tangy creaminess that balances richness and adds moisture throughout.
- 2 (10.5-oz) cans Unsalted Cream of Chicken Soup: Acts as the luscious sauce foundation without overpowering the dish.
- 1 (10-oz) package frozen spinach, thawed and drained: Sneaks in some green nutrients and color, blending perfectly without being overwhelming.
- 2 cups shredded Monterey Jack cheese, divided: Melts beautifully to create gooey pockets of cheesy goodness with a mild, buttery flavor.
- 2 garlic cloves, minced: The aromatic kicker that wakes up all other flavors subtly and deliciously.
- 1 (6-oz) can French’s French Fried Onions, divided: The secret crispy topping that adds crunch and that iconic savory finish.
How to Make Monterey Chicken Spaghetti Casserole Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray to ensure your casserole doesn’t stick and comes out effortlessly after baking.
Step 2: Cook the Spaghetti
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain well and set aside—this tender pasta forms the delicious backbone of your casserole.
Step 3: Mix the Creamy Filling
In a large mixing bowl, combine the cooked chicken, both cans of cream of chicken soup, sour cream, thoroughly drained spinach, one cup of shredded Monterey Jack cheese, minced garlic, and half the can of French’s French Fried Onions. Stir these together gently to combine all those creamy, savory layers into one delightful mixture.
Step 4: Combine Spaghetti and Filling
Fold the cooked spaghetti into your creamy chicken and spinach mixture, making sure each strand gets coated in the rich sauce. Then, pour it all into your prepared baking dish and spread evenly for the perfect bake.
Step 5: Add Cheese and Crunchy Topping
Sprinkle the remaining shredded Monterey Jack cheese evenly over the top followed by the rest of the French’s French Fried Onions. This creates a bubbling, golden crust once baked that will have everyone reaching for seconds.
Step 6: Bake to Perfection
Bake the casserole uncovered for 40 to 50 minutes, until the cheese is melted, bubbly, and the onions are perfectly crisped. Let it sit a few minutes once out of the oven, so it sets nicely and is easier to serve.
How to Serve Monterey Chicken Spaghetti Casserole Recipe
Garnishes
Adding a sprinkle of fresh chopped parsley or a handful of sliced green onions on top just before serving brightens up the flavors and adds a fresh, colorful contrast to the creamy casserole.
Side Dishes
This casserole pairs beautifully with simple sides like a crisp garden salad tossed with a light vinaigrette, steamed green beans, or roasted vegetables to balance the richness of the dish.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins topped with extra fried onions and fresh herbs for a personalized touch. Alternatively, serve alongside a warm crusty bread to mop up every last bit of cheesy goodness.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. This makes it an excellent make-ahead dish for quick lunches or dinners throughout the week.
Freezing
You can freeze the casserole either unbaked or after baking. Wrap tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers in the oven at 350ºF until warmed through and the cheese is bubbly, or microwave individual servings for convenience. Cover with foil while reheating in the oven to prevent excessive browning.
FAQs
Can I use fresh spinach instead of frozen?
Yes! Fresh spinach works well too; just sauté it lightly and drain the excess moisture before adding it to the casserole to avoid sogginess.
Is there a way to make this casserole vegetarian?
Absolutely. Substitute the chicken with cooked mushrooms, tofu, or a variety of sautéed vegetables and use a vegetarian cream soup alternative to keep it deliciously meat-free.
Can I prepare this casserole ahead of time and bake later?
Definitely! Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
What type of cheese works best in this recipe?
Monterey Jack provides a mild, creamy melt, which is ideal, but you can also mix in mild cheddar or mozzarella for extra gooeyness and flavor depth.
How can I make this casserole less rich?
Using low-fat sour cream and cream of chicken soup, reducing the cheese slightly, and adding more fresh spinach or other vegetables can lighten the dish while keeping it tasty.
Final Thoughts
This Monterey Chicken Spaghetti Casserole Recipe is one of those comforting classics that you’ll find yourself returning to time and again. It brings together simple ingredients in a way that feels luxurious without any fuss. Whether it’s a busy weeknight or a special gathering, this casserole is guaranteed to warm hearts and fill bellies with joy. Give it a try—you’ll thank yourself for adding this cozy, cheesy masterpiece to your recipe collection!
Print
Monterey Chicken Spaghetti Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Total Time: 55-65 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This hearty Monterey Chicken Spaghetti Casserole combines tender cooked chicken, creamy sour cream, and comforting cream of chicken soup with spinach and melted Monterey Jack cheese for a satisfying baked pasta dish topped with crispy French fried onions. Perfect for family dinners, this casserole offers rich flavors and a wonderful mix of textures from cheesy, creamy to crunchy.
Ingredients
Pasta
- 12 oz dried spaghetti
Main Mixture
- 4 cups chopped cooked chicken
- 1 (16-oz) container sour cream
- 2 (10.5-oz) cans unsalted cream of chicken soup
- 1 (10-oz) package frozen spinach, thawed and drained
- 2 garlic cloves, minced
Cheese and Toppings
- 2 cups shredded Monterey Jack cheese, divided
- 1 (6-oz) can French’s French Fried Onions, divided
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (175ºC) and lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking and facilitate easy cleanup.
- Cook Spaghetti: Boil the spaghetti according to package directions until al dente. Drain well to ensure your casserole isn’t watery.
- Combine Ingredients: In a large mixing bowl, gently combine the cooked chicken, both cans of cream of chicken soup, sour cream, thawed and drained spinach, 1 cup of shredded Monterey Jack cheese, minced garlic, and half of the French fried onions. Mix thoroughly to integrate all the savory flavors.
- Add Spaghetti: Stir the cooked spaghetti into the chicken mixture, ensuring the pasta is evenly coated and combined with the creamy mixture.
- Assemble in Pan: Pour the pasta and chicken mixture evenly into the prepared baking pan, spreading it out smoothly with a spatula.
- Add Toppings: Sprinkle the remaining 1 cup of shredded Monterey Jack cheese evenly over the top of the casserole. Follow with the remaining French fried onions for a crunchy, golden topping.
- Bake Casserole: Bake the casserole uncovered in the preheated oven for 40 to 50 minutes, or until the cheese is melted, bubbly, and golden brown on top.
Notes
- For best results, ensure the frozen spinach is thoroughly thawed and drained to prevent excess moisture in the casserole.
- Cook the spaghetti al dente to avoid mushy casserole.
- Use unsalted cream of chicken soup to control salt levels.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adding fresh garlic enhances flavor but can be omitted or reduced for a milder taste.
