Monterey Chicken Spaghetti Casserole Recipe

If you’re craving a hearty, crowd-pleasing meal that feels like a cozy hug in casserole form, you have to try this Monterey Chicken Spaghetti Casserole! Creamy, cheesy, and packed with tender chicken and noodles, this dish is full of comforting flavors and topped with crispy fried onions for an irresistible finishing touch. It’s a family favorite that always disappears fast!

Ingredients You’ll Need

The beauty of Monterey Chicken Spaghetti Casserole is how pantry-friendly it is. Every ingredient plays a crucial role: from the creamy sauce and savory chicken to the gooey cheese and irresistible crispy topping, each one brings big flavor and just the right texture.

• Dried Spaghetti (12 oz): Thin, tender pasta that soaks up all that luscious sauce without getting mushy.
• Chopped Cooked Chicken (4 cups): Rotisserie, leftover, or any simply cooked chicken works—just shred or dice for easy mixing.
• Sour Cream (16 oz container): Adds tang and makes the casserole wonderfully creamy and rich.
• Unsalted Cream of Chicken Soup (2 cans, 10.5 oz each): The backbone of the sauce, keeping everything moist and flavorful.
• Frozen Spinach (10 oz, thawed & drained): Packs a punch of color and nutrition—make sure to squeeze out excess water!
• Shredded Monterey Jack Cheese (2 cups, divided): Melty, mild, and perfect for that signature gooey cheese pull.
• Garlic Cloves (2, minced): Fresh garlic infuses the casserole with irresistible aroma and kick.
• French’s French Fried Onions (6 oz can, divided): Adds that classic, crispy, golden finish you’ll crave in every bite.

Variations

The Monterey Chicken Spaghetti Casserole is endlessly customizable! Feel free to adapt based on what’s in your fridge, your family’s tastes, or special dietary needs—it’s a casserole begging for creative touches.

• Swap the Greens: Use kale or chopped cooked broccoli instead of spinach for a different veggie vibe.
• Make It Southwest: Add a drained can of diced green chilies and swap in pepper jack for Monterey Jack to give it a gentle kick.
• Go Gluten-Free: Use your favorite gluten-free spaghetti and gluten-free cream soup to make this casserole celiac-friendly.
• Mushroom Power: Stir in sautéed mushrooms for extra earthiness and richness that pairs perfectly with the creamy sauce.

How to Make Monterey Chicken Spaghetti Casserole

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350ºF and lightly spraying a 9×13-inch baking dish with nonstick spray. This not only keeps cleanup blissfully easy, but guarantees your casserole slices come out intact and beautiful.

Step 2: Cook the Spaghetti

Bring a big pot of salted water to a boil and cook your spaghetti just until al dente according to package instructions. Drain it well—nobody wants watery casserole! Set aside while you prep the filling.

Step 3: Mix Up the Creamy Filling

In a generous mixing bowl, combine the cooked chicken, both cans of cream of chicken soup, the whole container of sour cream, thawed and well-drained spinach (squeezing out as much moisture as possible is key!), half of your shredded Monterey Jack cheese, minced garlic, and half the can of French fried onions. Stir until everything is gloriously coated and evenly distributed.

Step 4: Bring It All Together

Add your drained spaghetti to the bowl and gently toss until those noodles are slick and coated in creamy, cheesy goodness. Don’t worry if it looks especially rich—baking mellows all the flavors together perfectly.

Step 5: Assemble and Bake

Pour the spaghetti mixture into your prepared pan, spreading it evenly. Sprinkle with the remaining Monterey Jack cheese and the rest of the French fried onions for that signature crunchy, golden top. Slide the dish, uncovered, into your preheated oven and bake for 40–50 minutes, until bubbly and crisp on top.

How to Serve Monterey Chicken Spaghetti Casserole

Garnishes

Right out of the oven, this casserole is lovely as is, but a sprinkle of chopped fresh parsley or scallions right before serving adds a punch of color and a welcome touch of freshness—it’s an easy way to make your Monterey Chicken Spaghetti Casserole look even more inviting.

Side Dishes

This casserole is the star of the show, so keep sides simple: a crisp green salad, roasted asparagus, or classic garlic bread all balance the creamy richness beautifully. For family get-togethers, I love to add a big bowl of mixed fruit or a tangy coleslaw alongside.

Creative Ways to Present

If you want to wow guests, bake the casserole in individual ramekins for perfect personal portions. You can also serve scoops of Monterey Chicken Spaghetti Casserole over a small nest of extra spaghetti and garnish each plate with extra fried onions for dinner party flair.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), cover the cooled casserole tightly with foil or transfer portions to airtight containers. Monterey Chicken Spaghetti Casserole will keep in the refrigerator for up to 4 days, still tasting delicious for quick reheated lunches.

Freezing

This casserole freezes beautifully! Assemble the casserole but hold off on the fried onion topping. Wrap tightly with plastic wrap and foil, and freeze for up to 3 months. Add the crispy onions just before baking from frozen or after thawing in the fridge overnight.

Reheating

For best results, reheat leftovers in a 350ºF oven covered with foil for about 20-25 minutes, or until hot throughout—uncover for the last few minutes to crisp up the onions. You can also microwave individual servings, but the oven keeps that golden crust intact.

FAQs

Final Thoughts

If you’re searching for that feel-good, everyone’s-happy dinner, Monterey Chicken Spaghetti Casserole is guaranteed to win hearts (and empty plates). I hope you find your family reaching for seconds, sharing laughs, and making memories around this delicious, easy meal—give it a try and let it become your new comfort classic too!

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