Monterey Chicken Spaghetti Bake
A comforting and creamy casserole made with chicken, pasta, and a blend of rich ingredients topped with fried onions and cheese.
Ingredients
Main Ingredients
- 3 cups rotisserie or diced cooked chicken tender and flavorful
- 1 lb. spaghetti linguini, fettuccini, or bucatini are acceptable
- 2 cans cream of chicken soup 10.5 oz each, rich and creamy to bind the ingredients
- 1 container sour cream 16 oz, adds tanginess and creaminess
- 5 cloves garlic, minced for a punch of savory flavor
- 10 oz frozen spinach, thawed and well-drained adds nutrients and color
- 3 cups Monterey Jack cheese, shredded melty, gooey goodness
- 1 can French's fried onions 16 oz, crispy topping for texture
- Butter or non-cooking spray for greasing baking dish
- Salt and pepper to taste, essential seasonings for balance
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 casserole dish with butter or non-cooking spray.
- Boil a pot of salted water and cook the spaghetti until al dente, typically a few minutes less than the package instructions recommend. Reserve 1/2 cup of pasta water before draining.
- In the pot, mix together the sour cream, cream of chicken soup, thawed spinach, minced garlic, 1.5 cups of Monterey Jack cheese, salt, and pepper.
- Add in half of the fried onions and gently fold in the rotisserie chicken, mixing everything smoothly with the pasta and adding reserved pasta water as needed.
Baking
- Pour the mixture into the greased casserole dish and scatter the remaining Monterey Jack cheese and fried onions on top.
- Bake uncovered for around 40 minutes until the edges are bubbly and the top is golden brown and crispy.
Notes
For richer flavor, consider adding Parmesan cheese. You can also include additional vegetables like mushrooms or bell peppers. For added heat, consider using cayenne pepper or red pepper flakes.