Monterey Chicken Casserole
Monterey chicken casserole: cooked chicken, spaghetti, spinach, cream of chicken soup, sour cream, garlic and Monterey Jack, with French fried onions inside and on top, baked uncovered at 350°F in a 9x13 dish. Serves 8.
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Ingredients
- 12 ounces dried spaghetti linguine or fettuccine also work
- 4 cups cooked chicken chopped; rotisserie chicken works
- 1 container sour cream 16 ounces
- 2 cans cream of chicken soup 10.5 ounces each; unsalted, or regular
- 1 package frozen spinach 10 ounces, thawed and drained
- 2 cups Monterey Jack cheese shredded, divided
- 2 cloves garlic minced
- 1 can French fried onions 6 ounces, divided
- nonstick cooking spray for the pan
Instructions
- Heat the oven to 350°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- Cook the spaghetti according to the package directions. Drain it.
- In a large bowl combine the cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup of the Monterey Jack, the garlic and half of the French fried onions.
- Stir in the cooked spaghetti, then pour the mixture into the prepared dish.
- Sprinkle the remaining Monterey Jack and the remaining French fried onions over the top.
- Bake uncovered for 40 to 50 minutes, until the casserole is hot and bubbly, the onions are golden brown and the center reaches 165°F on a food thermometer.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days, or freeze 3 to 4 months. Thaw in the refrigerator. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 719kcalCarbohydrates: 50.2gProtein: 37.4gFat: 40.4gSodium: 914mgFiber: 2.1gSugar: 3.7g