Monterey Chicken Spaghetti Bake
There are so many different, tried-and-true ways to serve spaghetti that we paused for a moment, wondering if the world needed another version. Of course, it does! This Monterey chicken spaghetti bake left us so satisfied, but one plate was definitely not enough! This dish stands out by combining some familiar ingredients that you probably haven’t had with spaghetti, but have tasted in other comfort meals that we all love – and this dish is no different, it’s so, so good.
We knew that creamy chicken soup, sour cream, and not one, but three kinds of cheeses would complement probably the most famous pasta on the planet. If that wasn’t enough to make this meal amazing, we added shredded, tender roasted chicken and spinach into the mixture, and topped the whole dish with fried onions, which add a salty, satisfying crunch before you get into all that gooey, cheesy goodness underneath.
At first glance, some might say we made a souped-up casserole, but we urge you to try it for yourself and let your taste buds do the talking. Each ingredient in this recipe is delicious on its own, but when they all come together in the oven…we guarantee something beautiful happens; a cheesy, protein-packed casserole of perfection that’ll have everyone hooked!
Why You’ll Love This Recipe
This Monterey Chicken Spaghetti Bake is a delightful twist on a classic that offers a perfect blend of creamy, cheesy, and savory flavors. The combination of tender chicken, rich cheeses, and crispy onions is sure to make it a family favorite. Plus, it’s an excellent way to sneak in some spinach for a bit of added nutrition!
Kitchen Equipment You’ll Need
- Large pot for cooking spaghetti
- Large mixing bowl
- 9×13-inch baking dish
- Oven
- Non-stick spray
Ingredients
- 1 (16 oz.) package spaghetti, cooked and drained
- 1 (10.75 oz.) can condensed cream of chicken soup
- 1 (10 oz.) package frozen spinach, thawed and drained
- 1 (8 oz.) container sour cream
- 1 (8 oz.) package cream cheese, room temperature
- 1 (6 oz.) package fried onions, divided
- 4 cups cooked chicken, shredded
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 2 cups Monterey Jack cheese, divided
- 1/4 cup Parmesan cheese, grated
- Kosher salt and freshly ground pepper, to taste
Step-by-Step Instructions
- Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
- In a large bowl, combine soup, sour cream, and cream cheese, and season with salt, pepper, garlic, and onion powder.
- Stir in chicken, spinach, 1 cup Monterey Jack cheese, and 1/2 of the fried onions.
- Add cooked spaghetti and stir until evenly coated, then transfer noodles to the greased baking dish.
- Top pasta with Parmesan and remaining Monterey Jack, then sprinkle remaining onions over the top.
- Place in oven and bake for 40 minutes, or until cheese is bubbly and golden brown.
Tips for Success
Ensure your cream cheese is at room temperature before mixing to achieve a smooth, creamy sauce. Don’t skip the step of draining the spinach thoroughly to prevent excess moisture in the bake.
Additional Tips or Variations
Feel free to swap the Monterey Jack cheese for cheddar if you prefer a sharper flavor. For an extra kick, add a sprinkle of red pepper flakes to the mix before baking.
Nutritional Highlights (Per Serving)
This dish is a hearty source of protein thanks to the chicken and cheeses. It’s also a good source of calcium and vitamins from the spinach and dairy ingredients.
Frequently Asked Questions (FAQ)
Can I use fresh spinach instead of frozen? Yes, just be sure to sauté it first and remove excess moisture.
Can this dish be made ahead of time? Absolutely! You can prepare the dish, cover it, and refrigerate it up to 24 hours before baking.
Conclusion
This Monterey Chicken Spaghetti Bake is a comforting, delicious meal that’s perfect for any occasion. We invite you to try it out and let us know what you think. Don’t forget to share your creations and any personal touches you added!