Description
This Cheesy Chicken Spaghetti Casserole is a comforting and creamy dish packed with tender chicken, spinach, Monterey Jack cheese, and crunchy French Fried Onions. It’s a delicious one-dish meal that’s perfect for family dinners or potlucks!
Ingredients
- 12 oz dried spaghetti
- 4 cups cooked chicken, chopped
- 1 (16 oz) container sour cream
- 2 (10.5 oz) cans unsalted 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
Instructions
1️⃣ Preheat the oven: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray and set it aside.
2️⃣ Cook the spaghetti: Boil the spaghetti according to the package instructions until al dente. Drain the pasta and set it aside.
3️⃣ Mix the casserole ingredients: In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup of the Monterey Jack cheese, minced garlic, and half of the French Fried Onions. Stir everything together until well combined.
4️⃣ Combine the pasta and mixture: Add the cooked spaghetti to the chicken mixture and stir until evenly mixed. Pour the mixture into the prepared baking dish, spreading it out evenly.
5️⃣ Add the toppings: Sprinkle the remaining 1 cup of Monterey Jack cheese over the top, followed by the rest of the French Fried Onions.
6️⃣ Bake: Place the casserole in the oven and bake uncovered for 40-50 minutes, until it’s hot, bubbly, and the onions are golden brown.
7️⃣ Serve: Let the casserole cool slightly before serving. Enjoy this creamy, cheesy, and flavorful dish!
Notes
- You can substitute Monterey Jack cheese with cheddar or a cheese blend for extra flavor.
- Make sure to fully drain the spinach to avoid excess moisture in the casserole.
- For added texture, sprinkle some panko breadcrumbs on top along with the onions before baking.