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Creamy Monterey Chicken Spaghetti Casserole

A close-up serving of creamy monterey chicken spaghetti casserole topped with crispy fried onions.
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Make this easy, cheesy Monterey Chicken Spaghetti Casserole for a satisfying weeknight meal. It combines shredded chicken, spaghetti, a rich cream sauce, and Monterey Jack cheese, baked until bubbly.

Ingredients

Scale
  • 1 pound spaghetti, cooked and drained
  • 2 cups cooked, shredded chicken
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup milk
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 cup diced tomatoes, drained
  • 1/2 cup frozen spinach, thawed and squeezed dry
  • 1 cup French fried onions (for topping)

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Cook the spaghetti according to package directions until al dente. Drain well.
  3. In a large skillet, melt the butter over medium heat. Add the onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more.
  4. Stir in the cream of chicken soup, cream of mushroom soup, milk, Italian seasoning, salt, and pepper. Cook, stirring constantly, until the mixture is smooth and heated through. Do not boil.
  5. Remove the skillet from the heat. Stir in the shredded chicken, 1 1/2 cups of the Monterey Jack cheese, drained tomatoes, and squeezed spinach until everything is combined.
  6. Fold the cooked spaghetti into the chicken and sauce mixture until evenly coated.
  7. Pour the mixture into the prepared baking dish.
  8. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
  9. Bake for 20 minutes.
  10. Remove from the oven and sprinkle the French fried onions evenly over the top. Return to the oven and bake for another 5 to 7 minutes, or until the topping is golden brown and the casserole is bubbly.
  11. Let the casserole rest for 5 minutes before serving.

Notes

  • You can substitute rotisserie chicken for the cooked chicken to save time.
  • For a freezer meal, assemble the casserole completely (without the French fried onions), cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, adding about 10 minutes to the initial bake time.
  • If you prefer a thinner sauce, add an extra 1/4 cup of milk.

Nutrition

Find it online: https://delishdreams.com/monterey-chicken-spaghetti-casserole-recipe/