Baked Monterey Chicken Spaghetti Recipe

Introduction

Baked Monterey Chicken Spaghetti is a comforting and flavorful casserole that blends tender shredded chicken with creamy cheese and spinach. This easy-to-make dish is perfect for busy weeknights or family dinners, delivering a satisfying meal with minimal effort.

Ingredients

• 1 rotisserie chicken, shredded
• 2 (10.5 oz) cans cream of chicken soup
• 1.5 cups Monterey Jack cheese, shredded
• 10 oz frozen spinach, thawed and strained well
• 2 cloves garlic
• 16 oz sour cream
• 1 cup French fried onions
• 1 pound spaghetti, cooked to al dente

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit.
2. Step 2: In a large bowl, combine the shredded rotisserie chicken, cream of chicken soups, 1 cup of shredded Monterey Jack cheese, thawed and well-strained spinach, minced garlic, sour cream, and ½ cup of French fried onions. Add the cooked spaghetti and mix well until everything is evenly combined.
3. Step 3: Grease a 9 x 13-inch baking dish and spread the mixture evenly inside, smoothing out the top.
4. Step 4: Sprinkle the remaining ½ cup of shredded Monterey Jack cheese and French fried onions over the top of the casserole.
5. Step 5: Bake on the center rack of the oven for 45 minutes, until hot and bubbly.
6. Step 6: Optionally garnish with fresh parsley, serve warm, and enjoy!

Tips & Variations

• For extra flavor, sauté the garlic before adding it to the mixture.
• Substitute cooked rotisserie chicken with leftover cooked chicken or turkey.
• Use fresh spinach instead of frozen; just sauté and drain it well before mixing.
• Try adding a pinch of cayenne or smoked paprika for a subtle spicy kick.
• Swap French fried onions for crushed crispy fried shallots or breadcrumbs for a different texture.

Storage

Store leftover baked Monterey chicken spaghetti in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, while spaghetti is traditional for this dish, you can substitute with other pasta shapes like penne, rotini, or fusilli. Just ensure they are cooked al dente before mixing.

Is fresh spinach a good substitute for frozen spinach?

Absolutely. If using fresh spinach, sauté it briefly until wilted, then drain any excess moisture before adding it to the casserole to prevent it from becoming watery.

Baked Monterey Chicken Spaghetti Recipe

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★★★★★

5 from 116 reviews

• Author: lina
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x

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Description

This comforting Baked Monterey Chicken Spaghetti recipe combines tender shredded rotisserie chicken with creamy soup, Monterey Jack cheese, spinach, and a touch of garlic. Mixed with perfectly cooked spaghetti and topped with crispy French fried onions, it’s baked until bubbly and golden for a delicious family-friendly meal.

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Ingredients

Scale 1x2x3x

Chicken Mixture

• 1 Rotisserie Chicken, shredded
• 2 (10.5 oz) cans Cream Of Chicken Soup
• 1.5 cups Monterey Jack Cheese, shredded (divided)
• 10 oz Frozen Spinach, thawed and strained really well
• 2 cloves Garlic, minced
• 16 oz Sour Cream
• 1 cup French Fried Onions (divided)
• 1 pound Spaghetti, cooked to al dente

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
2. Mix Ingredients: In a large bowl, combine the shredded rotisserie chicken, cream of chicken soups, 1 cup of shredded Monterey Jack cheese, thawed and well-drained spinach, minced garlic, sour cream, and 1/2 cup of French fried onions. Stir in the cooked al dente spaghetti, mixing thoroughly until evenly combined.
3. Assemble Casserole: Grease a 9 x 13-inch baking dish and transfer the chicken and spaghetti mixture into it. Spread the mixture out evenly and smoothly to create an even layer. Sprinkle the remaining 1/2 cup Monterey Jack cheese and remaining French fried onions uniformly over the top.
4. Bake: Place the baking dish on the center rack of the preheated oven and bake for 45 minutes, or until the cheese topping is melted, bubbly, and golden brown.
5. Garnish and Serve: Remove the casserole from the oven and optionally garnish with fresh parsley for color and freshness. Serve warm and enjoy your hearty baked chicken spaghetti!

Notes

• Make sure to drain the thawed spinach very well to prevent excess moisture in the casserole.
• You can substitute Monterey Jack cheese with mozzarella or cheddar for a different flavor profile.
• Use freshly minced garlic for best flavor; garlic powder can be a substitute if needed.
• This dish can be prepared a day ahead and refrigerated before baking to save time.
• For a gluten-free version, use gluten-free spaghetti and ensure cream soups are gluten-free.
• French fried onions add a nice crunch; however, you can omit or substitute with breadcrumbs for a different topping texture.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: baked chicken spaghetti, Monterey Jack chicken pasta, creamy chicken casserole, rotisserie chicken recipe, cheesy baked pasta casserole