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Creamy Baked Monterey Chicken Spaghetti Casserole

A fork lifting a creamy bite of Monterey chicken spaghetti, showing shredded chicken, spinach, and crispy topping.
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Prepare this comforting Monterey chicken spaghetti casserole for a satisfying family dinner. It combines tender chicken, spaghetti, and melted Monterey Jack cheese in a simple, creamy bake.

Ingredients

Scale
  • 1 pound spaghetti, cooked and drained
  • 2 cups cooked, shredded chicken breast
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 cup frozen spinach, thawed and squeezed dry
  • 1/2 cup diced tomatoes, drained
  • 1/2 cup French fried onions (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook spaghetti according to package directions until al dente. Drain well.
  3. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Reduce the heat to low. Stir in the cream of chicken soup, sour cream, milk, salt, and pepper. Heat gently until the sauce is smooth and warm. Do not boil.
  5. Remove the sauce from the heat. Stir in the shredded chicken, cooked spaghetti, thawed spinach, and diced tomatoes. Mix until everything is evenly coated.
  6. Fold in 1 1/2 cups of the Monterey Jack cheese until just combined.
  7. Spread the mixture evenly into the prepared baking dish.
  8. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
  9. Bake for 20 minutes, or until the casserole is bubbly and the cheese is melted.
  10. Remove from the oven and top with the French fried onions. Bake for an additional 5 minutes until the onions are golden brown.
  11. Let the Monterey chicken spaghetti rest for 5 minutes before serving.

Notes

  • For a freezer-friendly meal, assemble the casserole completely (without the French fried onions), cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, adding about 10-15 minutes to the bake time.
  • You can substitute bacon bits or crushed tortilla chips for the French fried onions if you prefer a different topping texture.
  • Use rotisserie chicken to make this weeknight chicken dinner even quicker.

Nutrition

Find it online: https://pureplatepath.com/monterey-chicken-spaghetti-casserole-recipe/