Monterey Chicken Spaghetti Casserole (Print Version)
Baked spaghetti with chicken, Monterey Jack, spinach, and crunchy fried onions for rich, hearty flavor.
# Ingredients:
→ Main ingredients
01 -
340 grams dried spaghetti
02 -
960 millilitres cooked chicken, chopped
03 -
475 grams sour cream
04 -
595 grams unsalted cream of chicken soup
05 -
280 grams frozen spinach, thawed and thoroughly drained
06 -
200 grams Monterey Jack cheese, shredded, divided
07 -
2 garlic cloves, minced
08 -
170 grams French Fried Onions, divided
# Instructions:
01 -
Set the oven temperature to 175°C. Lightly coat a 33 x 23 cm baking dish with non-stick cooking spray.
02 -
Boil the spaghetti in a large pot of salted water until al dente, following package instructions. Drain well and reserve.
03 -
In a large mixing bowl, thoroughly blend the chopped cooked chicken, cream of chicken soup, sour cream, well-drained spinach, 100 grams of shredded Monterey Jack cheese, minced garlic, and half (approximately 85 grams) of the French Fried Onions.
04 -
Fold the drained spaghetti gently into the chicken mixture to ensure even distribution.
05 -
Spread the combined mixture evenly into the prepared baking dish.
06 -
Sprinkle the remaining 100 grams of Monterey Jack cheese and the rest of the French Fried Onions evenly over the surface of the casserole.
07 -
Bake uncovered in the centre of the oven for 40 to 50 minutes, or until the casserole is hot, bubbling, and the onion topping is golden brown.
# Notes:
01 -
For best results, ensure spinach is thoroughly drained to avoid excess moisture in the dish.