Description
Welcome to a flavorful journey with this Monterey Chicken Spaghetti! If you’re craving a dish that combines the richness of Monterey Jack cheese with tender chicken and a creamy base, this recipe is perfect for you. It’s not just a meal—it’s an experience. This dish will quickly become a family favorite, especially for those who love comfort food and delicious casseroles.
Ingredients
- Optional Substitutions
Instructions
- Heat your oven to 350°F and lightly spray a 9×13-inch baking dish with cooking spray.
- Follow the package instructions to cook the spaghetti until it isal dente. Once cooked, drain the water and set the pasta aside.
- In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, thawed spinach, 1 cup of shredded Monterey Jack cheese, minced garlic, and half a can of French Fried Onions.
- Add the cooked spaghetti to the chicken mixture. Stir well until all ingredients are fully combined.
- Pour the spaghetti and chicken mixture into your prepared baking dish. Smooth the top with a spatula to ensure even distribution.
- Sprinkle the remaining Monterey Jack cheese over the casserole, then top with the rest of the French Fried Onions.
- Place the casserole in the oven and bake uncovered for 40-50 minutes, or until the cheese is melted and bubbly and the onions are crispy and golden brown.
Notes
For extra flavor, add a pinch of red pepper flakes to the chicken mixture for a mild kick.
Monterey Chicken Spaghetti tips: Ensure you drain the spinach well to avoid making the casserole too watery.
Substitute rotisserie chicken for a quicker prep time.