Description
A creamy and comforting casserole made with cooked spaghetti, shredded chicken, Monterey Jack cheese, and a deliciously smooth sauce, topped with crispy French fried onions.
Ingredients
Main Ingredients
- 12 oz Cooked spaghetti (Cooked al dente)
- 3 cups Shredded cooked chicken (Use rotisserie or baked chicken)
- 2 cups Shredded Monterey Jack cheese (Reserve some for topping)
- 1 cup Sour cream (For creaminess)
- 1 can Cream of chicken soup (Or a homemade white sauce)
- 10 oz Frozen chopped spinach (Thawed and well drained)
- 2 cloves Minced garlic (Fresh or jarred)
- 1 cup Chicken broth (Just a splash to loosen the sauce)
- 1 tsp Onion powder
- 1 tsp Paprika
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Butter or olive oil
- 1 bag French fried onions (For topping)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Bring a large pot of salted water to a boil and cook the spaghetti until just tender. Drain well.
- In a big mixing bowl, combine the soup or white sauce, sour cream, a splash of chicken broth, and one cup of shredded Monterey Jack. Stir in the minced garlic, onion powder, paprika, salt, and pepper.
- Fold in the chopped spinach and shredded chicken. Adjust seasoning to taste.
- Add the spaghetti and toss until every strand is coated. If too thick, add more broth; if too loose, stir in more cheese.
Baking
- Transfer to a greased casserole dish and sprinkle more cheese on top. Reserve the French fried onions for the last few minutes of baking.
- Cover the casserole with foil and bake for 25-30 minutes until warmed through and the edges are gently bubbling.
- Uncover, top with French fried onions, and bake for another 8-10 minutes until bubbly and golden.
- Let it rest for 5-10 minutes before serving.
Notes
For meal prep, assemble in advance but add the fried onions just before baking. Freeze without fried onions and thaw overnight before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole, Dinner, Main Course
- Cuisine: American, Comfort Food