This is America’s new favorite pasta!
There are many ways to cook spaghetti. We stopped for a moment and wondered if there was another way. It does, of course! We were so happy with this Monterey chicken spaghetti baked, but we couldn’t eat just one! This dish is unique because it combines familiar ingredients you may not have tried with spaghetti but that you have enjoyed in other comfort foods that we all love.
We knew creamy chicken soup, sour-cream, and three types of cheese would go well with the most popular pasta on earth. We added tender, shredded chicken and spinach to the mix, and then topped it with fried onions. This gives the dish a satisfying crunch before you dig into all the delicious, creamy, cheesey goodness beneath.
Serves 6-8 | 1 hour
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
Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
In a large bowl, combine soup, sour cream and cream cheese, and season with salt, pepper, garlic and onion powder.
Stir in chicken, spinach, 1 cup monterey jack cheese and 1/2 fried onions.
Add cooked spaghetti and stir until evenly coated, then transfer noodles to greased baking dish.
Top pasta with parmesan and remaining monterey jack, then sprinkle remaining onions over the top.
Place in oven and bake for 40 minutes, or until cheese is bubbly and golden brown.