Monterey Chicken Spaghetti Casserole
A comforting, one-dish casserole combining creamy sauce, tender chicken, and hearty pasta. Perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 2 cups Cooked chicken, shredded or cubed
- 8 ounces Spaghetti, cooked according to package instructions
- 1 cup Sour cream
- 1 can Cream of chicken soup
- 2 cups Fresh spinach, roughly chopped (or frozen)
Toppings
- 2 cups Shredded Monterey Jack cheese Can substitute with cheddar or vegan cheese.
- 1 cup French fried onions For topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti according to package directions; drain and set aside.
- In a large bowl, combine the shredded chicken, drained spaghetti, sour cream, cream of chicken soup, and spinach. Mix thoroughly.
- Transfer the mixture to a greased baking dish, spreading it evenly.
- Sprinkle shredded Monterey Jack cheese generously over the top, followed by the french fried onions.
Cooking
- Bake the casserole for 25-30 minutes or until the cheese is bubbly and golden.
- Allow a few minutes to cool, then serve and enjoy!
Notes
This dish can be paired beautifully with a light salad or garlic bread. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days, or frozen for longer storage. Reheat in microwave or oven until heated through.