Monterey Chicken Spaghetti

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Creamy Monterey Chicken Spaghetti is an easy baked pasta casserole with tender chicken, spinach, and Monterey Jack cheese topped with crispy French fried onions. A family favorite dinner!

Prep Time5

Cook Time35

Course: Casseroles

Servings:

Calories: 869kcal

Author: Milisa

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.

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