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

Scale

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

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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.