Indulge in a comforting plate of Monterey Chicken Spaghetti Casserole, where tender rotisserie chicken, fresh baby spinach, and creamy Monterey Jack cheese come together in a rich, savory pasta dish. It’s the ultimate in cozy, soul-warming goodness!
INGREDIENTS
- 4 cups rotisserie chicken, finely chopped
- 4 cups fresh baby spinach, finely chopped
- 2 cups premium sour cream
- 2 cans cream of chicken soup
- 1 cup Monterey Jack cheese, finely shredded
- 1 1/2 tbsp garlic, minced
- 1 cup French fried onions
- 12 oz premium pasta noodles (spaghetti, linguini, or fettucine)
INSTRUCTIONS
- Begin by cooking the pasta noodles according to the package instructions. Once al dente, drain and rinse under cool water to prevent them from becoming too soft. Set aside.
- In a large mixing bowl, combine the rotisserie chicken, cream of chicken soup, sour cream, spinach, half of the Monterey Jack cheese, minced garlic, and half of the French fried onions. Stir well to ensure everything is evenly mixed.
- Add the cooked pasta to the mixture and toss to combine.
- Prepare a 3-quart casserole dish or a 9×13-inch baking dish by lightly greasing with non-stick spray.
- Transfer the pasta mixture into the prepared dish, spreading it out evenly.
- Top with the remaining Monterey Jack cheese and French fried onions, spreading them across the surface.
- Preheat the oven to 350°F (175°C) and bake for 40-45 minutes, or until the casserole is bubbly and golden on top.
NUTRITION (PER SERVING)
- Calories: 586 kcal
- Carbohydrates: 57g
- Protein: 17g
- Fat: 32g
- Saturated Fat: 16g
- Cholesterol: 65mg
- Sodium: 973mg
- Potassium: 419mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 2683 IU
- Vitamin C: 7mg
- Calcium: 274mg
- Iron: 3mg
