Description
A creamy, cheesy, and hearty dish that combines tender chicken, savory spinach, and spaghetti, all smothered in a rich sauce made from cream of chicken soup and sour cream. Topped with crispy fried onions and melted Monterey Jack cheese, this comforting casserole is sure to become a family favorite.
Ingredients
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12 oz dried spaghetti
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4 cups chopped cooked chicken
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1 (16-oz) container sour cream
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2 (10.5-oz) cans unsalted cream of chicken soup
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1 (10-oz) package frozen spinach, thawed and drained
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2 cups shredded Monterey Jack cheese, divided
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2 garlic cloves, minced
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1 (6-oz) can French’s French Fried Onions, divided
Instructions
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Preheat the oven to 350°F (175°C).
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Cook the spaghetti according to package instructions, drain, and set aside.
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In a large mixing bowl, combine the sour cream, cream of chicken soup, garlic, and 1 cup of shredded Monterey Jack cheese. Stir until smooth.
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Add the chopped chicken, thawed and drained spinach, and cooked spaghetti to the mixture. Stir until everything is well-coated.
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Transfer the mixture into a greased 9×13-inch baking dish and spread it evenly.
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Top with the remaining 1 cup of shredded Monterey Jack cheese and half of the French Fried Onions.
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Bake uncovered for 25 minutes or until the cheese is melted and bubbly.
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Remove from the oven, top with the remaining French Fried Onions, and return to the oven for an additional 5 minutes until the onions are crispy and golden.
- Let cool slightly before serving.
Notes
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For extra flavor, you can add a pinch of cayenne pepper or red pepper flakes.
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This dish can be made ahead of time and stored in the fridge before baking. Just bake it when you’re ready to serve.
- You can substitute the chicken with rotisserie chicken for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American