Description
The Monterey Chicken Spinach Bake is a creamy, cheesy delight that combines hearty chicken and spinach with the rich textures of Monterey Jack cheese and a crispy onion topping. Perfect for those seeking comfort food with a sophisticated twist, this recipe is ideal for family meals or festive gatherings, guaranteeing satisfaction for both children and adults alike.
Ingredients
Scale
- 12 ounces dried spaghetti
- 4 cups chopped cooked chicken
- 1 16-ounce container sour cream
- 2 10.5-ounce cans unsalted cream of chicken soup
- 1 10-ounce package frozen spinach, thawed and drained
- 2 cups shredded Monterey Jack cheese, divided
- 2 garlic cloves, minced
- 1 6-ounce can French’s French Fried Onions, divided
Instructions
- Preheat the Oven Start by heating your oven to 350F (176C). Prepare a 9×13-inch baking dish by lightly spraying it with cooking spray.
- Prepare the Pasta Cook the spaghetti according to the package instructions until it is al dente. Once done, drain the pasta and set it aside.
- Mix Ingredients In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup of Monterey Jack cheese, minced garlic, and half a can of French Fried Onions.
- Combine Pasta and Mixture Stir the cooked spaghetti into the large bowl with the chicken mixture until well combined.
- Add Toppings Transfer the mixture into the prepared baking dish. Sprinkle the remaining Monterey Jack cheese evenly over the top, followed by the rest of the French Fried Onions.
- Bake Place the baking dish in the oven and bake uncovered for 40 to 50 minutes, or until the casserole is hot and bubbly and the onions are golden brown.