Monterey Chicken Spaghetti Bake
A delightful and hearty casserole that combines rotisserie chicken, creamy soup, and gooey cheese with al dente pasta for a family-friendly meal.
Ingredients
Main Ingredients
- 3 cups rotisserie or diced cooked chicken Tender, juicy morsels that provide a savory foundation.
- 1 lb. spaghetti Can substitute with linguini, fettuccini, or bucatini.
- 2 (10.5 oz) cans cream of chicken soup Velvety, creamy, and packed with flavor.
- 1 (16 oz) container sour cream Adds a tangy richness that harmonizes with the other ingredients.
- 5 cloves garlic, minced Infuses the dish with aromatic depth.
- 10 oz bag frozen spinach, thawed and well-drained Enhances color and nutritional value.
- 3 cups Monterey Jack cheese, shredded Melty, gooey goodness on top.
- 16 oz can French's fried onions Crispy topping for added crunch.
- Butter or non-cooking spray For greasing the baking dish.
- Salt and pepper To taste for enhancing overall flavor.
Instructions
Preparation
- Preheat oven to 350°F.
- Butter a 9x13 casserole dish thoroughly on all sides.
- Bring a large pot of salted water to a vigorous boil and cook the spaghetti until al dente, about 8-10 minutes. Reserve half a cup of the starchy pasta water.
- Drain the spaghetti and return it to the pot, keeping the heat low.
Combining Ingredients
- Add the sour cream, both cans of cream of chicken soup, thawed spinach, minced garlic, and 1.5 cups of shredded Monterey Jack cheese to the spaghetti. Season with salt and pepper.
- Gently fold in the rotisserie chicken and half of the crispy fried onions.
- If the mixture seems too thick, drizzle in some of the reserved pasta water.
Baking
- Pour the combined mixture into the prepared casserole dish, spreading it evenly.
- Sprinkle the remaining Monterey Jack cheese and the rest of the fried onions on top.
- Bake uncovered for about 40 minutes or until the edges are bubbling and the top is golden brown.
Notes
To enhance flavor, sauté garlic in olive oil before mixing. Consider adding Italian seasoning or red pepper flakes for extra kick. Use leftovers creatively, or freeze the uncooked casserole for future meals.