Monterey Chicken Spaghetti Casserole Recipes

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MONTEREY CHICKEN SPAGHETTI CASSEROLE



Monterey Chicken Spaghetti Casserole image

Monterey Chicken Spaghetti Casserole - my whole family went crazy over this easy chicken casserole!! Even our super picky eaters! Chicken, spaghetti, sour cream, cream of chicken, spinach, Monterey Jack Cheese, and french fried onions. Makes a great freezer meal! This is the most requested dinner in our house. #casserole #chickendinner #chickencasserole

Provided by Plain Chicken

Categories     Main Course

Time 55m

Number Of Ingredients 8

12- oz dried spaghetti
4 cups chopped cooked chicken
1 (16-oz) container sour cream
2 (10.5-oz) cans condensed cream of chicken soup
1 (10-oz) package frozen spinach, (thawed and drained)
2 cups shredded Monterey Jack cheese, (divided)
2 garlic cloves (minced)
1 (6-oz) can French's French Fried Onions, divided

Steps:

  • Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
  • Cook spaghetti according to package directions. Drain.
  • In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup cheese, garlic and 1/2 can of French's French Fried Onions.
  • Stir in cooked spaghetti. Pour into prepared pan.
  • Sprinkle remaining shredded cheese and onions on top of pasta mixture.
  • Bake, uncovered, for 40 to 50 minutes.

MONTEREY SPAGHETTI



Monterey Spaghetti image

Cheesy, rich Chicken Spaghetti with Spinach. Your whole family will love this cheesy delicious casserole!

Provided by Deb Clark

Categories     Lunch or Dinner

Time 45m

Number Of Ingredients 9

12 ounces spaghetti
3 cups cooked chicken, diced
9 ounces package frozen spinach ( thawed, squeeze to remove excess water)
1 cup ricotta cheese
21 ounces cream of chicken soup ( (that's two 10.5 ounce cans))
12 ounce evaporated milk
1 ounce ranch dressing packet
2 cups shredded Monterey Jack Cheese
3 oz crunchy fried onions (about half a can)

Steps:

  • Pre heat the oven to 350 degrees. Spray a 9x13 casserole dish with non stick cooking spray.
  • Break the spaghetti into thirds and cook pasta according to package directions to al dente. Drain well.
  • Drain the spinach well. Squeeze out excess water between two paper towels.
  • Use a large mixing bowl or the pot you boiled the spaghetti it. Combine the evaporated milk, chicken soup, ricotta cheese and ranch dressing. Whisk until smooth.
  • Stir in the chicken, spinach and Monterrey Jack cheese,
  • Toss the spaghetti with the cheesy sauce.
  • Transfer to the baking dish and top with fried onions. Cover with foil. Place in pre heated oven.
  • Bake for 20 minutes remove foil. Return to oven for another five minutes, or until onions are crisp and golden brown

Nutrition Facts : Calories 610 kcal, Carbohydrate 50 g, Protein 38 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 103 mg, Sodium 1139 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving

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