Cheesy Chicken Spaghetti (Printable Version)
A comforting mix of spaghetti, chicken, and rich Monterey Jack cheese with crispy onions. It’s the ultimate cozy meal.
# What You'll Need:
→ Basic Necessities
01 -
4 cups cooked and chopped chicken
02 -
12 ounces of dried spaghetti noodles
→ Creamy Mixtures
03 -
2 cups shredded Monterey Jack cheese (keep half for topping)
04 -
16 ounces of sour cream
05 -
2 cans (10.5-ounce each) unsalted creamy chicken soup
→ Veggies & Flavors
06 -
10 ounces of thawed and drained frozen spinach
07 -
2 minced garlic cloves
→ Crunchy Topping
08 -
6 ounces of French's fried onions
# Steps to Follow:
01 -
Turn on your oven to 350°F (175°C). Lightly coat a 9x13-inch casserole dish with non-stick spray.
02 -
Boil the pasta to al dente following the instructions on the package. Drain out the water, and set aside.
03 -
Mix the chicken, creamy soups, sour cream, garlic, thawed spinach, half the cheese, and half the fried onions in a big bowl.
04 -
Stir the cooked spaghetti into the chicken blend, then move everything into the prepared baking dish evenly.
05 -
Top with the remaining shredded cheese and fried onions. Bake uncovered for 40-50 minutes until golden on the surface and bubbling.
# Additional Notes:
01 -
Spinach can be swapped with mushrooms or left out.
02 -
You can prep this dish ahead of time and bake it before serving.
03 -
Breadcrumbs work as a topping replacement for fried onions.