Monterey Chicken Spaghetti Bake
A delightful fusion of creamy pasta, tender chicken, and fresh vegetables, topped with gooey Monterey Jack cheese and crunchy fried onions.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 3 cups rotisserie or diced cooked chicken
- 1 lb spaghetti (or any pasta like linguini, fettuccini, or bucatini)
- 2 – 10.5 oz cans cream of chicken soup
- 1 – 16 oz container sour cream
- 5 cloves garlic, minced
- 10 oz bag frozen spinach, thawed and well-drained
- 3 cups Monterey Jack cheese, shredded
- 16 oz can French’s fried onions
- Butter or non-cooking spray for greasing baking dish
- Salt and pepper, to taste
Instructions
- Preheat your oven to 350°F. Grease a 9×13 casserole dish with butter.
- Bring salted water to a boil in a large pot. Add the spaghetti and cook until al dente.
- Reserve ½ cup of the pasta water, then drain the pasta and return it to the pot.
- Add the sour cream, cream of chicken soup, spinach, minced garlic, 1.5 cups of cheese, salt, and pepper. Toss in half of the fried onions.
- Mix all ingredients until well combined.
- Add the cooked chicken and gently toss everything together. If too thick, incorporate reserved pasta water.
- Pour the mixture into the buttered casserole dish, spreading it evenly.
- Top with the remaining cheese and fried onions.
- Bake uncovered for about 40 minutes until bubbly and browned.
Notes
Always reserve some pasta water before draining for the perfect consistency. Layering ingredients enhances flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Find it online: https://yummyfirst.com/monterey-chicken-pasta-bake/