Monterey Chicken Spaghetti Bake
A creamy and cheesy casserole featuring rotisserie chicken, spinach, and robust spices, perfect for family dinners and gatherings.
Ingredients
Main Ingredients
- 3 cups rotisserie or diced cooked chicken Hearty and satisfying, providing the protein kick.
- 1 lb spaghetti Choose linguini, fettuccini, or bucatini for variations.
- 2 cans cream of chicken soup (10.5 oz each) Adds a rich, creamy base.
- 1 container sour cream (16 oz) Lends a tangy flavor.
- 5 cloves garlic, minced Infuses the dish with aromatic depth.
- 10 oz frozen spinach, thawed and well-drained Boosts nutrition without overpowering flavors.
- 3 cups Monterey jack cheese, shredded Melts beautifully for a cheesy pull.
- 16 oz French's fried onions Provides a crunchy topping.
- Butter or non-cooking spray, for greasing Essential for easy release.
- Salt and pepper, to taste Enhances overall flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) while preparing your ingredients.
- Generously butter or spray a 9×13 casserole dish to coat all sides.
- In a large pot, bring salted water to a boil. Cook the spaghetti until al dente and reserve about 1/2 cup pasta water.
- Drain the pasta and return it to the pot.
- Add the sour cream, cream of chicken soup, thawed spinach, minced garlic, 1.5 cups of shredded cheese, salt, and pepper to the pot. Mix well.
- Add the cooked pasta and diced chicken to the pot and gently toss together.
- Pour the spaghetti mixture into the prepared casserole dish.
- Top with the remaining shredded cheese and fried onions.
Baking
- Bake uncovered for about 40 minutes, or until edges are bubbling and the top is browned.
Notes
Consider adding vegetables like bell peppers or zucchini. Substitute chicken with turkey or tofu for variations. Top with fresh herbs before serving.