Description
Monterey chicken spaghetti blends creamy textures with rich, zesty flavors from Mexican and American culinary traditions. Comfort meets excitement in this hearty dish that promises a delightful dining experience you’ll crave again and again.
Ingredients
Scale
Protein:
- 4 cups chopped cooked chicken
- 2 garlic cloves, minced
Dairy and Cheese:
- 2 cups shredded Monterey Jack cheese, divided
- 1 (16-ounce) container sour cream
Pantry and Other Ingredients:
- 12 ounces (340 grams) dried spaghetti
- 2 (10.5-ounce/298 grams) cans unsalted cream of chicken soup
- 1 (10-ounce/283 grams) package frozen spinach, thawed and drained
- 1 (6-ounce/170 grams) can French’s French Fried Onions, divided
Instructions
- Preheat the oven to 350°F and coat a 9×13-inch baking dish with cooking spray, ensuring complete coverage.
- Boil spaghetti in salted water until perfectly tender, then thoroughly drain and set aside.
- Shred the cooked chicken into bite-sized pieces, preparing for the casserole mixture.
- In a spacious mixing bowl, blend cream of chicken soup, sour cream, and minced garlic until smooth and well-incorporated.
- Gently fold the drained spinach into the creamy base, ensuring even distribution of vegetables.
- Incorporate shredded chicken and one cup of Monterey Jack cheese into the mixture, stirring until all ingredients are evenly combined.
- Add the cooked spaghetti to the chicken mixture, carefully tossing to coat every strand with the creamy sauce.
- Transfer the entire mixture into the prepared baking dish, spreading it evenly to create a uniform layer.
- Sprinkle the remaining Monterey Jack cheese across the top of the casserole.
- Generously scatter the French Fried Onions over the cheese layer for a crispy, golden topping.
- Bake uncovered for 40-50 minutes, watching for a bubbling texture and golden-brown onion crust.
- Remove from oven and let rest for 5-10 minutes before serving to allow the casserole to set.
Notes
- Swap chicken with tofu or chickpeas for a vegetarian version that maintains protein content and texture.
- Replace cream of chicken soup with a homemade cashew cream sauce to reduce processed ingredients and enhance nutritional value.
- Use gluten-free spaghetti and ensure soup is gluten-free to accommodate celiac or gluten-sensitive diners.
- Reduce cheese quantity and opt for low-fat alternatives if watching calorie intake, without compromising creamy flavor profile.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 500
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg