Creamy Monterey Chicken Spaghetti (Print Version)
Comforting pasta with tender chicken, spinach and Monterey Jack cheese topped with crispy French fried onions.
# Ingredients:
→ Main Ingredients
01 -
12 ounces dried spaghetti
02 -
4 cups chopped cooked chicken
03 -
16 ounces sour cream
04 -
21 ounces unsalted cream of chicken soup (two 10.5-ounce cans)
05 -
10 ounces frozen spinach, thawed and drained
06 -
2 cups shredded Monterey Jack cheese
07 -
2 garlic cloves, minced
08 -
6 ounces French Fried Onions
# Steps to Follow:
01 -
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
02 -
Cook the spaghetti according to the package directions until al dente. Drain well.
03 -
In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, spinach, 1 cup of the Monterey Jack cheese, minced garlic, and half of the French Fried Onions. Stir until well mixed.
04 -
Add the cooked spaghetti to the chicken mixture and gently stir to combine.
05 -
Pour the mixture into the prepared baking dish and spread it evenly.
06 -
Sprinkle the remaining Monterey Jack cheese and French Fried Onions over the top.
07 -
Bake uncovered for 40-50 minutes until hot, bubbly, and the onions are golden brown and crispy.
# Additional Notes:
01 -
You can substitute Monterey Jack cheese with shredded cheddar cheese or add optional veggies like mushrooms or bell peppers for extra flavor.
02 -
For added spice, include a pinch of red pepper flakes.
03 -
Leftovers can be refrigerated in an airtight container for up to 3 days.