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Monterey Chicken Spaghetti Bake

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A delightful baked dish combining chicken, pasta, and a creamy cheese sauce. Perfect for family dinners.

Ingredients

Scale
  • 3 cups rotisserie or diced cooked chicken
  • 1 lb spaghetti
  • 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

  1. Preheat your oven to 350°F.
  2. Grease a 9×13 casserole dish with butter.
  3. Bring salted water to a boil in a large pot. Add the spaghetti and cook until al dente.
  4. Reserve ½ cup of the pasta water, then drain the pasta and return it to the pot.
  5. Add sour cream, cream of chicken soup, spinach, garlic, 1.5 cups cheese, salt, and pepper to the pot. Toss in half of the fried onions.
  6. Mix all ingredients until combined.
  7. Add the cooked chicken and toss everything gently.
  8. Pour the mixture into the buttered casserole dish, spreading it evenly.
  9. Top with remaining cheese and fried onions.
  10. Bake uncovered for about 40 minutes until bubbly and golden brown.

Notes

Consider using high-quality chicken or leftovers. Customize with bell peppers or herbs for added flavor.

Nutrition

Find it online: https://yummyfirst.com/monterey-chicken-spaghetti-bake/