Description
This creamy and cheesy Monterey Chicken Spaghetti combines tender chicken, spinach, and two types of cheese in a comforting casserole. It’s an easy, flavorful dish perfect for weeknight dinners or casual gatherings.
Ingredients
-
12 oz spaghetti
-
2 chicken breasts, cooked and chopped
-
1 cup Monterey Jack cheese, shredded
-
1/2 cup Parmesan cheese, shredded
-
1 cup sour cream
-
1 egg, beaten
-
10 oz package chopped spinach, thawed and drained
-
3 cloves garlic, minced (or 1 tablespoon garlic powder)
-
2 (10 oz) cans cream of chicken soup
-
1 teaspoon onion powder
-
6 oz French fried onions, divided (approximately 1 can)
Instructions
-
Preheat oven to 350°F (175°C).
-
Cook spaghetti according to package instructions until al dente. Drain and set aside.
-
In a large mixing bowl, combine sour cream, egg, cream of chicken soup, minced garlic (or garlic powder), and onion powder. Stir until smooth.
-
Add chopped cooked chicken, shredded Monterey Jack cheese, Parmesan cheese, thawed spinach, and half of the French fried onions to the mixture. Mix well.
-
Fold in the cooked spaghetti until evenly coated.
-
Transfer mixture to a greased 9×13-inch baking dish.
-
Sprinkle the remaining French fried onions evenly on top.
-
Bake uncovered for 25–30 minutes or until bubbly and golden on top.
- Let rest a few minutes before serving.
Notes
-
For extra flavor, add a pinch of black pepper or red pepper flakes.
-
Use fresh spinach if preferred; sauté lightly before adding.
- Substitute cream of mushroom soup for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American