Monterey Chicken Spaghetti Casserole
A comforting one-dish meal featuring chicken, cheese, and pasta, perfect for busy weeknights or family gatherings.
Ingredients
Pasta
- 8 ounces spaghetti (or any pasta of your choice)
Chicken
- 2 cups cooked chicken, shredded or cubed (great for using leftover rotisserie chicken)
Creamy Base
- 1 cup sour cream
- 10.5 ounces cream of chicken soup 1 can
Vegetables
- 1 cup fresh spinach, chopped (or frozen spinach, thoroughly thawed and drained)
Cheese
- 2 cups Monterey Jack cheese, shredded
Topping
- 1 cup French fried onions (for that crunchy finish)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking.
- In a large pot, bring water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cooked spaghetti, cooked chicken, sour cream, cream of chicken soup, chopped spinach, and half of the Monterey Jack cheese. Stir until well mixed.
- Pour the mixture into a greased 9x13 inch casserole dish, evenly spreading it out.
- Top the mixture with the remaining Monterey Jack cheese and sprinkle the French fried onions evenly over the top.
Baking
- Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the casserole is heated through and the cheese is melted and golden.
- Let the casserole cool slightly before serving.
Notes
Tips: Don’t overcook pasta. Use shredded rotisserie chicken. Check seasoning before baking. Allow frozen spinach to drain thoroughly to avoid excess moisture. If the French fried onions brown too quickly, cover with foil during the last few minutes of baking.