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Creamy Monterey Chicken Spaghetti

This Creamy Monterey Chicken Spaghetti recipe is a comforting and surprisingly easy dish, perfect for a busy weeknight or a family gathering. It features a creamy sauce with chicken, spinach, Monterey Jack cheese, and a crispy French Fried Onion topping.
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Cook Time 40 minutes

Equipment

  • 9x13-inch baking dish Lightly greased
  • Large bowl

Ingredients
  

Ingredients

  • 12 ounces dried spaghetti Your favorite brand will do!
  • 4 cups chopped cooked chicken Rotisserie chicken is a fantastic shortcut!
  • 1 16-ounce container sour cream Adds that perfect tang and creaminess.
  • 2 10.5-ounce cans unsalted cream of chicken soup The base of our creamy sauce.
  • 1 10-ounce package frozen spinach Thawed and drained. Adds a pop of color and nutrition.
  • 2 cups shredded Monterey Jack cheese The star of the show! I love the mild, slightly nutty flavor.
  • 2 garlic cloves Minced. For a little extra zing.
  • 1 6-ounce can French's French Fried Onions The crispy, crunchy topping that makes this dish irresistible!

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  • Cook the spaghetti according to the package directions until it's perfectly al dente. Drain well.
  • In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, spinach, 1 cup of the Monterey Jack cheese, minced garlic, and half of the French Fried Onions. Stir until everything is nicely mixed.
  • Add the cooked spaghetti to the chicken mixture and gently stir to combine.
  • Pour the mixture into your prepared baking dish. Spread it evenly.
  • Sprinkle the remaining Monterey Jack cheese and French Fried Onions over the top.
  • Bake uncovered for 40-50 minutes, or until it's hot and bubbly, and the onions are golden brown and crispy.

Notes

Feel free to get creative! You can substitute shredded cheddar cheese for the Monterey Jack, or add other veggies like mushrooms or bell peppers. For a spicier kick, add a pinch of red pepper flakes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.