Prep Time: 20 mins | Cook Time: 30 mins | Servings: 12
Delicious and hearty Monterey Chicken Spaghetti that you can make in under an hour with just a few simple and easy-to-find ingredients. My family’s favourite baked pasta with chicken, spinach, and pasta topped with crispy fried onions.
This dish is the perfect option for busy days. And because this has spinach, you can make sure to benefit from the powerhouse nutrient that it gives.
Ingredients
12 ounces spaghetti
2 chicken breasts cooked and chopped
1 c. Monterey Jack Cheese shredded
1/2 c. Parmesan cheese shredded
1 c. sour cream
1 Egg beaten
10 ounces package chopped spinach thawed
3 cloves garlic minced, or one tablespoon garlic powder
2 10-ounces cans of cream of chicken soup
1 tsp onion powder
6 ounces French fried onions divided, this is equal to one can
HOW TO MAKE MONTEREY CHICKEN SPAGHETTI
Step 1: Following the package directions, cook the spaghetti.
Step 2: Meanwhile, add the egg to a medium bowl. Beat, then stir in the cooked chopped chicken, sour cream, cream of chicken soup, Parmesan cheese, Monterrey Jack cheese, spinach, half the fried onions, and garlic and onion powder.
Step 3: When done, drain the spaghetti and add to the egg and chicken mixture. Toss to evenly coat, then transfer to a greased 9 x 13-inch baking dish. Using foil, cover the dish and place in a 350 degrees oven to bake for about 30 minutes.
Step 4: Uncover and sprinkle the rest of the onions on top, then continue to bake for 5 minutes more until the onions are crisp and golden brown.
Notes:
To haw and drain the frozen spinach, start by taking the frozen spinach out of the package and pop in a microwave-safe bowl, and warm for about 2 to 3 minutes until the spinach is soft and no longer has a block of ice. In a stack of three paper towels, transfer the spinach, wrap, and squeeze the water out.
Nutrition Facts:
Amount Per Serving (1 cup), Calories 339 | Calories from Fat 153 | Fat 17g 26% | Saturated Fat 8g 50% | Cholesterol 59mg 20% | Sodium 320mg 14% | Potassium 331mg 9% | Carbohydrates 29g 10% | Fiber 2g 8% | Sugar 2g 2% | Protein 17g 34% | Vitamin A 3026IU 61% | Vitamin C 2mg 2% | Calcium 182mg 18% | Iron 1mg 6%
Ingredients
- 12 ounces spaghetti
- 2 chicken breasts cooked and chopped
- 1 c. Monterey Jack Cheese shredded
- 1/2 c. Parmesan cheese shredded
- 1 c. sour cream
- 1 Egg beaten
- 10 ounces package chopped spinach thawed
- 3 cloves garlic minced, or one tablespoon garlic powder
- 2 10-ounces cans of cream of chicken soup
- 1 tsp onion powder
- 6 ounces French fried onions divided, this is equal to one can
Instructions
Step 1: Following the package directions, cook the spaghetti.
Step 2: Meanwhile, add the egg to a medium bowl. Beat, then stir in the cooked chopped chicken, sour cream, cream of chicken soup, Parmesan cheese, Monterrey Jack cheese, spinach, half the fried onions, and garlic and onion powder.
Step 3: When done, drain the spaghetti and add to the egg and chicken mixture. Toss to evenly coat, then transfer to a greased 9 x 13-inch baking dish. Using foil, cover the dish and place in a 350 degrees oven to bake for about 30 minutes.
Step 4: Uncover and sprinkle the rest of the onions on top, then continue to bake for 5 minutes more until the onions are crisp and golden brown.
Notes
To haw and drain the frozen spinach, start by taking the frozen spinach out of the package and pop in a microwave-safe bowl, and warm for about 2 to 3 minutes until the spinach is soft and no longer has a block of ice. In a stack of three paper towels, transfer the spinach, wrap, and squeeze the water out.
