Monterey Chicken Spaghetti (Print)
Smooth and cheesy chicken pasta tossed with a rich sauce, paired with spinach and a crunchy onion finish. Perfect for simple family meals or gatherings.
# Ingredients:
01 -
12 ounces of dried spaghetti.
02 -
4 cups of chopped, cooked chicken.
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16 ounces of sour cream.
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Two 10.5-ounce cans of cream of chicken soup, unsalted.
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10 ounces of thawed and well-drained frozen spinach.
06 -
2 cups of shredded Monterey Jack cheese, split into two halves.
07 -
2 cloves of garlic, finely minced.
08 -
6 ounces of French fried onions, divided into portions.
09 -
Non-stick spray for coating the baking dish.
# Steps:
01 -
Preheat your oven to 350°F and spray a 9x13 inch pan with cooking spray to keep it from sticking.
02 -
Cook the spaghetti in boiling water until it's soft but still has a little bite. Pour into a colander to drain completely.
03 -
In a large bowl, toss together the chicken, sour cream, soups, spinach that's been drained, minced garlic, half of the cheese, and half of the onions.
04 -
Add the drained spaghetti to the bowl, stirring until everything is evenly blended. Spread the mixture into the prepared baking dish.
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Scatter the rest of the cheese and onions on top. Bake uncovered for about 45 minutes until the top is golden and everything inside is bubbly and warmed through.
# Notes:
01 -
Rotisserie chicken is a time-saver for this dish.
02 -
Swap out spinach for mushrooms or skip the veggies altogether if you'd like.
03 -
Assemble it ahead and keep it in the fridge, ready to bake within 24 hours.