Description
This creamy, cheesy Monterey Chicken Spaghetti is a comforting casserole packed with shredded chicken, tender spaghetti, spinach, and gooey Monterey Jack cheese. Topped with crispy fried onions, it’s the ultimate weeknight dinner or potluck crowd-pleaser!
Ingredients
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12 oz spaghetti
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2 chicken breasts, cooked and chopped
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1 cup Monterey Jack cheese, shredded
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½ cup Parmesan cheese, shredded
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1 cup sour cream
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1 egg, beaten
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1 (10 oz) package chopped spinach, thawed and squeezed dry
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3 cloves garlic, minced (or 1 tablespoon garlic powder)
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2 (10 oz) cans cream of chicken soup
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1 teaspoon onion powder
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6 oz French fried onions, divided (about 1 can)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Cook pasta: Boil spaghetti in salted water according to package directions. Drain and set aside.
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Prepare the filling: In a large mixing bowl, combine cooked chicken, Monterey Jack cheese, Parmesan cheese, sour cream, beaten egg, thawed spinach, garlic, cream of chicken soup, and onion powder. Mix well.
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Combine pasta: Stir the cooked spaghetti into the chicken mixture until evenly coated.
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Assemble: Pour the mixture into the prepared baking dish. Sprinkle half of the French fried onions over the top.
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Bake: Bake uncovered for 30–35 minutes, until hot and bubbly.
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Top and finish: Add the remaining French fried onions during the last 5 minutes of baking for an extra crispy topping.
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Serve hot, optionally garnished with fresh parsley.
Notes
Use rotisserie chicken for a quick prep shortcut.
Can be made ahead and refrigerated—just add 5–10 minutes to the baking time.
Add a dash of cayenne or hot sauce for a spicy twist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish / Casserole
- Method: Baked
- Cuisine: American
Keywords: chicken spaghetti casserole, cheesy chicken pasta, baked chicken pasta, spinach chicken casserole