Monterey Chicken Spaghetti Bake
This cozy and creamy Monterey Chicken Spaghetti Bake is a satisfying crowd-pleaser layered with tender chicken, melted cheese, and crispy fried onions—perfect for weeknight comfort.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 package (16 oz.) spaghetti cooked and drained
- 1 can (10.75 oz.) condensed cream of chicken soup
- 1 package (10 oz.) frozen spinach thawed and drained
- 1 container (8 oz.) sour cream
- 1 package (8 oz.) cream cheese softened
- 1 package (6 oz.) fried onions divided for mix and topping
- 4 cups cooked chicken shredded
- 3 cloves garlic minced
- 1 teaspoon onion powder
- 2 cups monterey jack cheese shredded and divided
- ¼ cup parmesan cheese grated, for topping
Instructions
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, combine cream of chicken soup, sour cream, cream cheese, garlic, and onion powder until smooth.
- Add shredded chicken, thawed spinach, cooked spaghetti, and half the monterey jack cheese. Mix to coat well.
- Fold in half the fried onions.
- Grease a 9x13-inch baking dish and spread mixture evenly into dish.
- Top with remaining monterey jack cheese and reserved fried onions.
- Bake uncovered for 30 minutes until bubbly and golden.
- Let stand 5 minutes before serving.
Notes
Best served warm. To reheat, sprinkle a little water over top before microwaving to retain moisture.