Cheesy Monterey Chicken Spaghetti with Crunchy Topping (Print version)
A creamy baked chicken spaghetti casserole with Monterey Jack, spinach, sour cream, and a golden fried onion topping.
# Ingredients:
For the casserole
01 -
12 oz (340 g) dried spaghetti
02 -
3 cups (420 g) cooked chicken, chopped or shredded
03 -
2 cans (10.5 oz each/298 g each) cream of chicken soup
04 -
2 cups (480 g) sour cream
05 -
10 oz (280 g) frozen chopped spinach, thawed and squeezed dry
06 -
2 cloves garlic, minced
07 -
1 teaspoon onion powder
08 -
1/2 teaspoon black pepper
09 -
1/2 teaspoon kosher salt, plus more for pasta water
10 -
1 1/2 cups (170 g) shredded Monterey Jack cheese, divided
11 -
3 oz (85 g) French fried onions, divided
For the pan
12 -
Nonstick cooking spray or 1 teaspoon butter
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with nonstick spray or butter.
02 -
Boil the spaghetti in salted water until just shy of al dente, about 1 minute less than the package directions. Drain well.
03 -
In a large bowl, stir together the cooked chicken, cream of chicken soup, sour cream, drained spinach, garlic, onion powder, pepper, salt, 3/4 cup Monterey Jack, and half of the fried onions.
04 -
Fold the drained spaghetti into the chicken mixture until the noodles are evenly coated. Use tongs to separate any clumps.
05 -
Spread the mixture into the prepared baking dish. Sprinkle with the remaining Monterey Jack and the remaining fried onions.
06 -
Bake uncovered for 40-45 minutes, until the edges bubble and the topping is golden. Let the casserole rest for 10 minutes before serving.
# Good to know:
01 -
Best with rotisserie chicken or leftover roasted chicken.
02 -
Squeeze thawed spinach very dry before mixing.
03 -
Let the casserole rest before serving for cleaner portions.