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There are so many different, tried-and-true ways to serve spaghetti that we paused for a moment, wondering if the world needed another version. Of course, it does! This Monterey chicken spaghetti bake left us so satisfied that one plate was definitely not enough! This dish stands out by combining some familiar ingredients that you probably haven’t had with spaghetti, but have tasted in other comfort meals we all love – and this dish is no different; it’s so, so good.
We knew that creamy chicken soup, sour cream, and not one, but three kinds of cheeses would complement probably the most famous pasta on the planet. If that wasn’t enough to make this meal amazing, we added shredded, tender roasted chicken and spinach into the mixture, and topped the whole dish with fried onions, which add a salty, satisfying crunch before you get into all that gooey, cheesy goodness underneath.
At first glance, some might say we made a souped-up casserole, but we urge you to try it for yourself and let your taste buds do the talking. Each ingredient in this recipe is delicious on its own, but when they all come together in the oven…we guarantee something beautiful happens; a cheesy, protein-packed casserole of perfection that’ll have everyone hooked!
Why You’ll Love This Recipe
This recipe combines the comforting flavors of a classic chicken casserole with the beloved texture of spaghetti, all topped with a crispy layer of fried onions. It’s a family-friendly dish that’s both filling and delicious, making it perfect for any occasion.
Kitchen Equipment You’ll Need
- Large pot for cooking spaghetti
- Large mixing bowl
- 9×13-inch baking dish
- Oven
- Non-stick spray
Ingredients
- 1 (16 oz.) package spaghetti, cooked and drained
- 1 (10.75 oz.) can condensed cream of chicken soup
- 1 (10 oz.) package frozen spinach, thawed and drained
- 1 (8 oz.) container sour cream
- 1 (8 oz.) package cream cheese, room temperature
- 1 (6 oz.) package fried onions, divided
- 4 cups cooked chicken, shredded
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 2 cups Monterey Jack cheese, divided
- 1/4 cup Parmesan cheese, grated
- Kosher salt and freshly ground pepper, to taste
Step-by-Step Instructions
- Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
- In a large bowl, combine soup, sour cream, and cream cheese, and season with salt, pepper, garlic, and onion powder.
- Stir in chicken, spinach, 1 cup Monterey Jack cheese, and 1/2 of the fried onions.
- Add cooked spaghetti and stir until evenly coated, then transfer noodles to the greased baking dish.
- Top pasta with Parmesan and remaining Monterey Jack, then sprinkle remaining onions over the top.
- Place in oven and bake for 40 minutes, or until cheese is bubbly and golden brown.
Tips for Success
- Make sure the cream cheese is at room temperature to ensure smooth mixing.
- For a richer flavor, use homemade chicken stock instead of the soup.
Additional Tips and Variations
- Swap out Monterey Jack cheese for cheddar or mozzarella for a different taste.
- Add red pepper flakes for a bit of heat.
- Incorporate cooked mushrooms or bell peppers for added vegetables.
Nutritional Highlights (Per Serving)
Calories, protein, fat, and other nutritional details will vary based on portion size and specific ingredient brands.
Frequently Asked Questions (FAQ)
Can I make this dish in advance?
Yes, you can prepare the casserole up to the baking step a day in advance and store it in the refrigerator. Bake it when you’re ready to serve.
Can I freeze leftovers?
Absolutely! Store leftovers in an airtight container and freeze them for up to 3 months. Reheat in the oven for best results.
Conclusion
We invite you to try this Monterey Chicken Spaghetti Bake and experience the delicious fusion of flavors and textures it offers. Don’t forget to share your thoughts and any variations you try in the comments below. Happy cooking!
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