Monterey Chicken Spaghetti

Cheesy Chicken Spaghetti Casserole with a Crunchy Topping

This Monterey Chicken Spaghetti casserole is a comforting, cheesy dish that combines tender chicken, spinach, and Monterey Jack cheese, all topped with crispy French fried onions for a perfect crunch. It’s an easy crowd-pleaser, great for family dinners or potlucks.

Ingredients:

12 ounces dried spaghetti

4 cups cooked, chopped chicken
1 (16-ounce) container sour cream
2 (10.5-ounce) cans unsalted cream of chicken soup

1 (10-ounce) package frozen spinach, thawed and drained
2 cups shredded Monterey Jack cheese, divided
2 garlic cloves, minced

1 (6-ounce) can French’s French Fried Onions, divided

Directions:

Preheat the Oven:
Heat your oven to 350°F and lightly spray a 9×13-inch baking dish with cooking spray.
Cook the Spaghetti:
Prepare the spaghetti according to package directions until al dente. Drain the spaghetti and set it aside.

Mix the Ingredients:
In a large bowl, mix together the cooked chicken, sour cream, cream of chicken soup, drained spinach, 1 cup of shredded Monterey Jack cheese, minced garlic, and half a can of French’s French Fried Onions.
Combine the Pasta and Chicken Mixture:
Stir the cooked spaghetti into the chicken mixture until well combined. Pour the entire mixture into the prepared baking dish.
Add the Toppings:
Sprinkle the remaining 1 cup of Monterey Jack cheese over the top. Then, evenly distribute the rest of the French fried onions on top of the cheese.
Bake the Casserole:
Bake uncovered in the preheated oven for 40-50 minutes, until the casserole is hot and bubbly, and the French fried onions are golden and crispy.

Tips:

Substitutions: You can swap Monterey Jack for cheddar or a blend of cheeses for extra flavor.
Make it Ahead: Assemble the casserole the night before, cover, and refrigerate. Bake the next day, adding about 10 extra minutes to the cook time.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.