Total time: 1 hr | Serves: 6-8
Easy and delicious – this Monterey Chicken Spaghetti Bake is the perfect dinner option excellent for everyone! It is my family’s favorite, even my pickiest eaters are crazy over this spaghetti bake. This is loaded with chicken, spaghetti, sour cream, spinach, two kinds of cheeses, and fried onions. This Monterey Chicken Spaghetti Bake also is a great freezer meal.
This Monterey Chicken Spaghetti Bake is seriously delicious! It is one of the best spaghetti dishes I’ve made. If you are searching for the ultimate spaghetti dinner that you can easily make and reheat for an even quicker meal, then you have to give this recipe a try!
INGREDIENTS
4 c. cooked chicken, shredded
1 (16 ounces) package spaghetti, cooked and drained
1 (10 ounces) package of frozen spinach, thawed and drained
1 (8 ounces) container of sour cream
1 (10.75 ounces) can condense cream of chicken soup
1 (8 ounces) package of cream cheese, room temperature
3 cloves garlic, minced
1 tsp onion powder
1/4 c. Parmesan cheese, grated
2 c. Monterey jack cheese, divided
kosher salt and freshly ground pepper, to taste
1 (6 ounces) package of fried onions, divided
How to make Monterey Chicken Spaghetti Bake
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a non-stick spray, lightly grease a 9 x 13-inch baking dish.
Step 2: Place the soup, sour cream and cream cheese, salt, pepper, garlic, and onion powder in a large bowl. Mix well until combined. Then, add the chicken along with the spinach, 1 c. Monterey Jack cheese and half of the fried onions. Mix again until blended.
Step 3: To the large bowl, add the cooked spaghetti and toss until evenly coated.
Step 4: Into the prepared baking dish, transfer the noodles, and top with the Parmesan and the rest of the Monterey Jack cheese. On top of the cheese, sprinkle the rest of the onions.
Step 5: Place the dish into the preheated oven and bake for about 40 minutes or until the cheese is golden brown and bubbly.
Ingredients
- 4 c. cooked chicken, shredded
- 1 (16 ounces) package spaghetti, cooked and drained
- 1 (10 ounces) package of frozen spinach, thawed and drained
- 1 (8 ounces) container of sour cream
- 1 (10.75 ounces) can condense cream of chicken soup
- 1 (8 ounces) package of cream cheese, room temperature
- 3 cloves garlic, minced
- 1 tsp onion powder
- 1/4 c. Parmesan cheese, grated
- 2 c. Monterey jack cheese, divided
- kosher salt and freshly ground pepper, to taste
- 1 (6 ounces) package of fried onions, divided
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a non-stick spray, lightly grease a 9 x 13-inch baking dish.
Step 2: Place the soup, sour cream and cream cheese, salt, pepper, garlic, and onion powder in a large bowl. Mix well until combined. Then, add the chicken along with the spinach, 1 c. Monterey Jack cheese and half of the fried onions. Mix again until blended.
Step 3: To the large bowl, add the cooked spaghetti and toss until evenly coated.
Step 4: Into the prepared baking dish, transfer the noodles, and top with the Parmesan and the rest of the Monterey Jack cheese. On top of the cheese, sprinkle the rest of the onions.
Step 5: Place the dish into the preheated oven and bake for about 40 minutes or until the cheese is golden brown and bubbly.
