Baked Monterey Chicken Spaghetti 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.
Equipment
- 9" x 13" baking dish
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
Instructions
- Preheat the oven to 350 degrees
- In a large bowl, add the shredded rotisserie chicken, cream of chicken soups, 1 cup of shredded monterey jack cheese, spinach, garlic, sour cream and½ Cup of french fried onions. Add the cooked pasta and mix everything together until its evenly combined.
- Add the mixture to a greased 9 x 13" baking dish and smooth it out so that its flat and even. Top it with the rest of the shredded monterey jack cheese and French Fried Onions.
- Place it into the center rack of the oven for 45 minutes. FInally, garnish with parsley (optional), serve warm and enjoy!