Monterey Chicken Spaghetti
Monterey Chicken Spaghetti is a creamy baked pasta casserole packed with chicken, spinach Monterey Jack cheese. Topped with crispy French fried onions, this hearty dinner is the kind of comfort food that the whole family will love.
Why You’ll Love This Recipe
- Family-friendly comfort food that everyone will enjoy.
- Cheesy, creamy and hearty with a crunchy onion topping.
- Easy to make ahead and perfect for busy nights or Sunday dinner.
Ingredients for Monterey Chicken Spaghetti Recipe
- Spaghetti cooked and drained.
- Chicken – cooked and chopped or shredded.
- Greek Yogurt – adds creaminess and tang. Sour cream works too.
- Milk – to thin the sauce and keep it creamy.
- Cream of Chicken Soup – for the creamiest sauce.
- Spinach – thawed and well-drained.
- Monterey Jack Cheese – shredded.
- Granulated Garlic – for savory flavor.
- Granulated Onion – for savory flavor.
- Salt & Pepper – to season the sauce.
- French’s French Fried Onions – for the crunchy topping.
How to Make Monterey Chicken Spaghetti
- Cook the pasta: Boil spaghetti in salted water, cooking about half way. Drain and set aside.
- Mix the sauce: In a large bowl, combine Greek yogurt, milk, cream of chicken soup, garlic, onion, salt and pepper until smooth.
- Add the chicken and spinach: Stir in chopped chicken, spinach, and 2 cups of shredded Monterey Jack cheese.
- Combine with pasta: Toss the cooked spaghetti with the chicken mixture until well coated.
- Assemble the casserole: Pour the mixture into a greased 9×13 baking dish. Sprinkle the top with the remaining 1 cup of Monterey Jack cheese.
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- Bake: Cover loosely with foil and bake at 350°F for 25 minutes. Remove the foil, top with crispy fried onions, and bake for another 10 minutes or until golden brown and bubbly.
- Serve: Let rest 5 minutes before serving.
Serve with a green salad and garlic bread for an easy weeknight dinner.
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I adapted this Monterey Chicken Spaghetti from Plain Chicken and it is one of those recipes you’ll want to keep in your regular dinner rotation. It’s creamy, cheesy and packed with delicious flavor, making it a crowd-pleaser every time.
Whether you’re cooking for your family on a busy weeknight or bringing a dish to share with friends, this baked chicken pasta casserole is guaranteed to be a hit.
Have you tried this Monterey Chicken Spaghetti recipe? Leave a comment and star rating to let us know how it turned out for you.
Monterey Chicken Spaghetti
Ingredients
- 16 ounces spaghetti
- 1 pound cooked chicken chopped or shredded
- 2 cans cream of chicken soup 10.5 ounces each
- 8 ounces Greek Yogurt or sour cream
- 1 cup milk
- 2 tablespoons granulated garlic
- 1 tablespoon granulated onion
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 12 ounces frozen spinach thawed and well drained (excess liquid squeezed out)
- 3 cups monterey jack cheese shredded, divided use
- 2 cups French fried onions
Instructions
- Boil spaghetti in salted water, cooking about half way. Drain and set aside.
- In a large bowl, combine Greek yogurt, milk, cream of chicken soup, garlic, onion, salt and pepper, whisking until smooth.
- Stir in chopped chicken, spinach and 2 cups of shredded Monterey Jack cheese.
- Toss the cooked spaghetti with the chicken mixture until well coated.
- Pour the mixture into a greased 9×13 baking dish.
- Sprinkle the top with the remaining 1 cup of Monterey Jack cheese and French fried onions.
- Cover loosely with foil and bake at 350°F for 25 minutes. Remove foil and continue to cook another 10 minutes or until casserole is bubbly and golden brown.
Notes
- Make-Ahead: Assemble the casserole up to the baking step, cover with plastic wrap or aluminum foil and refrigerate up to 24 hours. Add 10 minutes to baking time if chilled.
- Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.
- Reheat: Warm in a skillet over medium heat with a tablespoon or two of milk, stirring until heated through.
- Variations: Use pepper jack for a spicy kick. You can also use fresh spinach instead of frozen.
Nutrition
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