Print

Creamy Monterey Chicken Spaghetti Casserole

A close-up of a serving of creamy Monterey Chicken Spaghetti with a crispy, cheesy topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this comforting, cheesy Monterey Chicken Spaghetti Casserole for an easy weeknight dinner. This recipe features tender chicken, spaghetti, and a rich sauce topped with Monterey Jack cheese and crispy onions.

Ingredients

Scale
  • 1 pound spaghetti, cooked and drained
  • 2 cups cooked, shredded chicken
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup salsa (mild or medium)
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 cup frozen spinach, thawed and squeezed dry (optional)
  • 1/2 cup French fried onions, for topping

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook spaghetti according to package directions until al dente. Drain well.
  3. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. In a large bowl, combine the cream of chicken soup, sour cream, milk, salt, pepper, and garlic powder. Whisk until smooth.
  5. Stir in the cooked chicken, salsa, and the thawed spinach, if using. Mix well to combine the creamy sauce ingredients.
  6. Add the cooked spaghetti and 1 1/2 cups of the Monterey Jack cheese to the chicken mixture. Toss gently until the pasta is evenly coated.
  7. Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
  8. Bake for 20 minutes.
  9. Remove the casserole from the oven and sprinkle the French fried onions evenly over the top. Return to the oven and bake for an additional 5 to 7 minutes, or until the onions are golden brown and the casserole is bubbly.
  10. Let the casserole rest for 5 minutes before serving.

Notes

  • For a richer flavor, use rotisserie chicken.
  • You can prepare this entire casserole ahead of time, cover it, and refrigerate for up to 24 hours before baking. Add 10 minutes to the initial covered baking time if baking straight from the refrigerator.
  • Use your favorite mild salsa to control the spice level in this savory baked pasta dish.

Nutrition

Find it online: https://cookingbymia.com/monterey-chicken-spaghetti-casserole-recipe/