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Monterey Chicken Spaghetti Bake

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There are so many different, tried-and-true ways to serve spaghetti that we paused for a moment, wondering if the world needed another version. Of course, it does! This Monterey chicken spaghetti bake left us so satisfied, but one plate was definitely not enough! This dish stands out by combining some familiar ingredients that you probably haven’t had with spaghetti, but have tasted in other comfort meals that we all love – and this dish is no different, it’s so, so good.

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We knew that creamy chicken soup, sour cream, and not one, but three kinds of cheeses would complement probably the most famous pasta on the planet. If that wasn’t enough to make this meal amazing, we added shredded, tender roasted chicken and spinach into the mixture, and topped the whole dish with fried onions, which add a salty, satisfying crunch before you get into all that gooey, cheesy goodness underneath.

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At first glance, some might say we made a souped-up casserole, but we urge you to try it for yourself and let your taste buds do the talking. Each ingredient in this recipe is delicious on its own, but when they all come together in the oven…we guarantee something beautiful happens; a cheesy, protein-packed casserole of perfection that’ll have everyone hooked!

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Monterey Spaghetti Bake

1 hour to prepare serves 6-8

Ingredients

  • 1 (16 oz.) package spaghetti, cooked and drained
  • 1 ( 10.75 oz.) cans condensed cream of chicken soup
  • 1 (10 oz.) package frozen spinach, thawed and drained
  • 1 (8 oz.) container sour cream
  • 1 (8 oz.) package cream cheese, room temperature
  • 1 (6 oz.) package fried onions, divided
  • 4 cups cooked chicken, shredded
  • 3 cloves garlic, minced
  • 1 teaspoon onion powder
  • 2 cups monterey jack cheese, divided
  • 1/4 cup parmesan cheese, grated
  • kosher salt and freshly ground pepper, to taste
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Preparation

  1. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.
  2. In a large bowl, combine soup, sour cream and cream cheese, and season with salt, pepper, garlic and onion powder.
  3. Stir in chicken, spinach, 1 cup monterey jack cheese and 1/2 fried onions.
  4. Add cooked spaghetti and stir until evenly coated, then transfer noodles to greased baking dish.
  5. Top pasta with parmesan and remaining monterey jack, then sprinkle remaining onions over the top.
  6. Place in oven and bake for 40 minutes, or until cheese is bubbly and golden brown.

Recipe adapted from Plain Chicken

Homemade Strawberry Pudding: Click “Next Page” below!

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