Monterey Chicken Spaghetti Casserole
Monterey chicken spaghetti casserole is a yummy baked dish that makes the perfect freezer meal. This classic Midwestern casserole is the definition of comfort food with its tender pieces of chicken, noodles and a creamy cheesy sauce. It's the perfect dinner to feed the family.
- 4 cups rotisserie chicken chopped
- 4 cups baby spinach chopped
- 2 cups sour cream
- 2 cans cream of chicken soup
- 1 cup shredded Monterey jack cheese
- 1 1/2 tbsp minced garlic
- 1 cup french fried onions
- 12 oz dry pasta noodles preferably spaghetti, linguini, or fettucine
Cook the pasta according to the package directions. Drain the cooked pasta. Run under cool water to stop it cooking. Set aside.
In a large mixing bowl- stir together to chopped chicken, soup, sour cream, spinach, half the cheese, garlic, and half the fried onions.
Add the pasta to the pot, and stir to evenly combine.
Grease a 3 quart casserole dish, or 9x13" baking dish, with non stick cooking spray.
Pour the pasta mixture out into the dish. Using a spatula, spread it out evenly.
Spread the remaining cheese and fried onions evenly out over top of the casserole.
Bake at 350 degrees for 40-45 minutes.
Calories: 586kcal | Carbohydrates: 57g | Protein: 17g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 65mg | Sodium: 973mg | Potassium: 419mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2683IU | Vitamin C: 7mg | Calcium: 274mg | Iron: 3mg