If comfort food had a cheerleader, Monterey Chicken Spaghetti Casserole would be waving pom-poms front and center! This crowd-pleasing casserole is packed with creamy sauce, tender chicken, gooey Monterey Jack, and a hint of green from spinach—and don’t even get me started on that golden layer of French fried onions! Every bite brings out nostalgia, warmth, and the irresistible charm of a classic weeknight dinner.
Why You’ll Love This Recipe
- Unbelievably Creamy: Every forkful of Monterey Chicken Spaghetti Casserole boasts a lusciously creamy texture thanks to a velvety sauce and plenty of cheese.
- Flavorful & Satisfying: Savory chicken, spinach, and a punch of garlic make each bite hearty and full of down-home flavor.
- Ultra-Easy & Make-Ahead Friendly: This recipe is weeknight accessible, but fancy enough for casual entertaining—and it reheats like a dream.
- Irresistible Crispy Topping: That finishing sprinkle of French fried onions bakes up golden and crunchy, bringing everyone running to the table.
Ingredients You’ll Need
The ingredient list for Monterey Chicken Spaghetti Casserole is short and sweet, but each item works hard in the final dish. You’ll taste cheesy richness, savory chicken, fresh spinach, and a little crunch in every bite!
- Dried spaghetti: The sturdy backbone of the casserole—its nooks get coated in all the dreamy sauce.
- Chopped cooked chicken: Use rotisserie, leftover chicken, or poach your own—this is your protein hero!
- Sour cream: Adds irresistible tang and ultra-creamy texture to the sauce.
- Cream of chicken soup (unsalted): The base of that old-school creamy casserole vibe; go for unsalted to control seasoning.
- Frozen spinach (thawed and drained): This packs in color and nutrition—make sure to squeeze it dry for the best consistency.
- Monterey Jack cheese (shredded): Melty, mild, and perfect for pulling those epic cheesy strands!
- Garlic cloves (minced): Just a little fresh garlic wakes up the whole dish—simple and so good.
- French’s French Fried Onions: The magic crunchy crown—half goes inside for flavor, half gets baked on top for ultimate texture.
Variations
One of the best parts about Monterey Chicken Spaghetti Casserole is how easy it is to make it your own. Swap a veggie, play with the protein, or dial up the spice—the possibilities are deliciously endless!
- Go spicy: Stir in a can of diced green chiles, use pepper jack, or add a hit of cayenne for a casserole with some kick.
- Veggie swap: Try thawed broccoli florets, peas, or sautéed mushrooms in place of spinach—or in addition to!
- Protein twist: Make it with turkey or ham instead of chicken for a creative way to use holiday leftovers.
- Gluten-free option: Substitute your favorite gluten-free pasta and check the labels on your soup and onions.
How to Make Monterey Chicken Spaghetti Casserole
Step 1: Prep Your Baking Dish & Oven
Start by preheating your oven to 350ºF. Give a 9×13-inch baking pan a light spray with cooking oil so nothing sticks and clean-up is a breeze. You’ll love how quickly this casserole comes together once you have your dish ready.
Step 2: Cook the Spaghetti
Boil the spaghetti in a big pot of salted water, following the package directions until just al dente. Remember, the noodles will cook more in the oven, so don’t overdo it! Drain well and set aside—they’re about to take a flavor bath.
Step 3: Mix the Creamy Base
In a large bowl, combine your chopped chicken, both cans of cream of chicken soup, sour cream, thawed and squeezed-dry spinach, minced garlic, 1 cup of the shredded cheese, and about half the can of French fried onions. This is where all the main flavors unite!
Step 4: Bring It Together
Toss your cooked spaghetti into the bowl and stir gently until everything’s thoroughly coated and evenly distributed. Go slowly so the spaghetti stays long and luscious and all that creamy goodness gets into every strand.
Step 5: Assemble and Top
Pour your creamy spaghetti mixture into your prepared baking dish. Sprinkle the remaining Monterey Jack cheese and the rest of the French fried onions all over the top. It’ll look piled high and oh-so-inviting!
Step 6: Bake Until Golden and Bubbly
Bake uncovered for 40 to 50 minutes, until the casserole is hot throughout, the cheese is melted, and the onions on top are golden brown. Let it cool for just a few minutes before serving so those flavors settle in and it slices beautifully.
Pro Tips for Making Monterey Chicken Spaghetti Casserole
- Squeeze That Spinach Dry: Press as much liquid as possible from the thawed spinach so your casserole stays rich—not watery.
- Cheese Matters: Monterey Jack melts like a dream, so shred your own from a block for the smoothest, creamiest texture.
- Don’t Overbake: Watch the last 10 minutes to keep those French fried onions golden (not burnt) for the best crunchy topping.
- Mix-Ins Add Fun: Fold in extras like sautéed mushrooms or roasted red peppers if you want a twist on classic Monterey Chicken Spaghetti Casserole.
How to Serve Monterey Chicken Spaghetti Casserole
Garnishes
Finish each plate with a sprinkle of fresh parsley or chives for a pop of color. A little extra black pepper or a dash of hot sauce on top also brings a zippy flair that brightens up the creamy casserole base.
Side Dishes
This casserole is a meal on its own, but I love pairing it with a simple green salad, roasted broccoli, or buttery garlic bread. The freshness balances the cheesy richness, making every forkful sing.
Creative Ways to Present
Serve Monterey Chicken Spaghetti Casserole family-style, or for potluck gatherings, scoop it into individual ramekins for a dinner-party twist. Leftovers? Pack them in a thermos for the most envied lunch at work ever!
Make Ahead and Storage
Storing Leftovers
Leftover Monterey Chicken Spaghetti Casserole keeps well in the fridge, tightly covered, for up to 4 days. The flavors meld even more overnight, so it can be even better the next day.
Freezing
To freeze, assemble the casserole but hold off on the final cheese and onion topping. Wrap tightly and freeze up to 2 months; thaw overnight in the fridge before baking, then add the topping and bake fresh.
Reheating
For best results, reheat individual slices in the microwave or the oven at 325ºF until warm and bubbly. If the topping starts to lose its crunch, pop under the broiler for a minute or two to revive the crispiness.
FAQs
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Can I make Monterey Chicken Spaghetti Casserole ahead of time?
Absolutely! Assemble everything (except the final cheese and onion topping), cover tightly, and store in the refrigerator for up to 24 hours. When ready to bake, add the cheese and onions before popping it in the oven. It’s a total time-saver for busy nights.
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What’s the best way to cook the chicken for this casserole?
You can use rotisserie chicken, leftover roasted, or even poached chicken breasts. The goal is to have bite-size, tender pieces that soak up all the creamy sauce. It’s a great use for any cooked chicken you have on hand.
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Can I swap out the Monterey Jack cheese?
Yes! If you want to amp up the flavor or spice, try pepper jack for a little heat or a mild cheddar for a sharper bite. Monterey Jack melts beautifully, but mixing in another cheese works just as well.
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How do I avoid soggy noodles in Monterey Chicken Spaghetti Casserole?
The secret is to boil the spaghetti until just al dente, then drain it well. Since the noodles finish cooking in the oven with the sauce, this keeps the casserole perfectly textured and never mushy.
Final Thoughts
If you’re craving something hearty, creamy, and utterly soul-warming, Monterey Chicken Spaghetti Casserole needs to be on your dinner table soon. It’s the kind of recipe that makes everyone feel welcome, and I hope it brings as much comfort and joy to your home as it does to mine. Enjoy every cheesy, golden-topped bite!
Print
Monterey Chicken Spaghetti Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 people 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Monterey Chicken Spaghetti Casserole is a comforting and hearty dish that is perfect for a family dinner. Creamy, cheesy, and packed with chicken and spinach, this casserole is sure to be a hit!
Ingredients
Ingredients:
- 12 oz dried spaghetti
- 4 cups chopped cooked chicken
- 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
- Preheat oven to 350ºF. Lightly spray a 9×13-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.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
