– Monterey Chicken Spaghetti Casserole – my whole family went crazy over this easy chicken casserole!! Even our super picky eaters! Chicken, spaghetti, sour cream, cream of chicken, spinach, Monterey Jack Cheese, and french fried onions. Makes a great freezer meal! This is the most requested dinner in our house.
Ingredients:
– 12- oz dried spaghetti
– 4 cups chopped cooked chicken
– 1 (16-oz) container sour cream
– 2 (10.75-oz) cans condensed cream of chicken soup
– 1 (10-oz) package frozen spinach, thawed and drained
– 2 cups shredded Monterey Jack cheese, divided
– 2 garlic cloves minced
– 1 (6-oz) can French’s French Fried Onions, divided
Instructions:
– Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
– Cook spaghetti according to package directions. Drain.
– In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup cheese, garlic and 1/2 can of French’s French Fried Onions.
– Stir in cooked spaghetti. Pour into prepared pan.
– Sprinkle remaining shredded cheese and onions on top of pasta mixture.
– Bake, uncovered, for 40 to 50 minutes.
Notes:
– Can make casserole in advance and refrigerate or freeze for later.
– If baking after refrigerating, you may need to add a few minutes to the cooking time.
– To bake after freezing, thaw completely and bake as directed above.
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