Name: Baked Monterey Chicken Spaghetti Recipe
Prep time: 20 min
Cook time: 45 min
Ingredients: 1 Rotisserie Chicken, shredded; 2 (10.5 Oz) cans Cream Of Chicken Soup; 1.5 Cups Monterey Jack Cheese; 10 Oz Frozen Spinach, thawed and strained really well; 2 Cloves Garlic; 16 Oz Sour Cream; 1 Cup French Fried Onions; 1 Pound Spaghetti, cooked to al dente

Jump to Recipe

Baked Monterey chicken spaghetti takes shredded chicken, tender spaghetti, sour cream, cream of chicken soup, spinach and cheese baked with crispy french fried onions on top.

From the recipe collection of Tara Ippolito

This baked Monterey chicken spaghetti is pure comfort at its best. It’s creamy, cheesy and super filling. The chicken and spaghetti soak up the rich, flavorful sauce that’s held together perfectly by the melty Monterey Jack cheese. As it bakes, everything comes together in a golden, bubbly casserole that’s oh so satisfying. It’s hearty, flavorful, and exactly the kind of dish that everyone will be going back for seconds of.

I’ve tested a lot of baked pasta dishes, and this one is seriously next-level. My baked Monterey chicken spaghetti is creamy, cheesy, and packed with flavor in every single bite. The Monterey Jack melts down so perfectly and gives the whole dish this smooth, comforting texture you’ll crave again and again. It’s easy to make, family-friendly, and one of those dinners that everyone asks me for the recipe after trying it.

Ingredients

Here are all of ingredients that you’ll need to make this delicious recipe. You can find the full list of ingredients along with measurements in the recipe card below.

Rotisserie Chicken- Any cooked/ cubed chicken would do, but the shredded rotisserie chicken is so convenient.
Cream Of Chicken Soup- Adds lots of rich, savory chicken flavor to the whole dish.
Monterey Jack Cheese- Binds the spaghetti and other ingredients together with ooey gooey, cheesy falvor.
Spinach- Brings color, freshness and a boost of vitamins and minerals.
Garlic- Fresh, jarred or garlic paste would all be ok to use
Sour Cream- Adds lots of creaminess to the dish.
French Fried Onions- Brings a wonderful crunch and burst of onion favor.
Spaghetti- The star of the show! The spaghetti gives this dish substance, soaks up all the delicious flavors and adds a comforting texture.
Parsley- This is an optional garnish that gives the finished meal a pop of color.

How To Make It

Here’s how to make this delicious baked Monterey chicken spaghetti along with some personal notes from me on how to make this recipe the best that it can be. You can find the full ingredients list along with instructions in the recipe card below.

Preheat the oven to 350 degrees

First, in a large bowl, add the shredded rotisserie chicken, cream of chicken soups, shredded monterey jack cheese, spinach, garlic, sour cream and french fried onion. Add the cooked pasta and mix everything together until its evenly combined.

PRO TIP: Straining the frozen and thawed spinach with a cheese cloth is the best way to wring out all the moisture.

Now, add the mixture to a greased 9 x 13" baking dish and smooth it out so that its flat and even. Top it with more shredded monterey jack cheese and French Fried Onions.

PRO TIP: Be sure to shred the cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

Next, place it into the center rack of the oven for 45 minutes. FInally, garnish with parsley (optional), serve warm and enjoy!

PRO TIP: Let the casserole rest of 5-10 minutes before serving. This will help everything settle, even the temperature out and improve flavor and texture

fresh out of the oven monterey jack chicken casserole

What Should I Serve This With?

This recipe is an entire meal in and of itself. You really don’t need to serve this with anything beyond a side salad and maybe some Homemade Garlic Bread.

Can This Be Made Ahead Of Time?

Yes, this recipe can absolutely be made ahead of time. Just assemble it as the directions outline, cover it tightly and place it into the refrigerator until you’re ready to bake it.

I would hold off on adding the French friend onions until you’re ready to place it into the oven to avoid them getting soggy.

Do I Have To Use Spaghetti?

No, you don’t have to use spaghetti for this recipe. Any pasta would be ok to use for this one. So, feel free to choose your favorite.

Storage

Let the pasta cool completely and place it into an air tight storage container. It will last in the refrigerator for up to 3 days.

This recipe freezes well too. Place it into a freezer safe air tight container and it will last in the freezer for up to 3 months. Just be sure to let it thaw in the refrigerator before reheating.