This Monterey Chicken Spaghetti delivers everything you want in a comforting dinner: creamy texture, cheesy layers, tender chicken, and just enough greens to feel balanced. It’s family-friendly, freezer-friendly, and incredibly easy to throw together with pantry staples and rotisserie chicken. Whether you’re making it for a weeknight meal or a potluck, it’s guaranteed to please.
Ingredients
- 12 oz dried spaghetti
- 4 cups cooked chicken, chopped
- 2 cans (10.5 oz) cream of chicken soup
- 1 container (16 oz) sour cream
- 10 oz frozen spinach, thawed and well drained
- 2 cups shredded Monterey Jack cheese, divided
- 2 garlic cloves, minced
- 6 oz French fried onions, divided
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
- Cook spaghetti until al dente, then drain and set aside.
- In a large bowl, combine soup, sour cream, spinach, 1 cup cheese, garlic, half the onions, and chopped chicken. Stir until fully mixed.
- Add the cooked spaghetti to the mixture and gently fold to coat the pasta evenly. If the mixture is too thick, add a splash of milk or chicken broth.
- Transfer to the prepared baking dish and smooth out the top.
- Sprinkle with the remaining cheese and the rest of the fried onions.
- Bake uncovered for 40 to 50 minutes, until the top is golden and bubbly. Let rest for 10 minutes before serving.
Why You’ll Love It
This casserole checks all the boxes: it’s rich and creamy, made with easy ingredients, and packed with protein. The spinach adds color and nutrition, the onions provide a crispy finish, and the Monterey Jack cheese brings just the right amount of melt. You can make it ahead, freeze it, and reheat it without losing flavor or texture.
Tips for Success
- Use low-sodium soup for better flavor control
- Squeeze spinach very well to prevent a watery bake
- Swap Monterey Jack with mozzarella, pepper jack, or cheddar
- Reheat leftovers with a splash of milk or broth
- To freeze: cool completely, then wrap and freeze for up to 3 months
What to Serve With It
Serve with garlic bread, a crisp green salad, or roasted green beans. For a lighter touch, pair it with sliced cucumbers and cherry tomatoes with vinaigrette.
Make-Ahead Instructions
Assemble everything up to the baking step, cover, and refrigerate for up to 24 hours. When ready to bake, add 5–10 extra minutes to the baking time straight from the fridge. You can also fully bake it, let it cool, and freeze in portions.
