Monterey Chicken Spaghetti Delight (Print Version)
This oven-baked pasta has chicken, Monterey Jack cheese, spinach, and crunchy fried onions packed in every forkful for a filling bite.
# Ingredients:
→ Main ingredients
01 -
170 grams French Fried Onions, split in half
02 -
2 garlic cloves, finely chopped
03 -
200 grams Monterey Jack cheese, grated and separated
04 -
280 grams frozen spinach, defrosted and well squeezed dry
05 -
595 grams unsalted cream of chicken soup
06 -
475 grams sour cream
07 -
960 millilitres cooked chicken, diced up
08 -
340 grams dried spaghetti noodles
# Instructions:
01 -
Pop the dish in your oven, uncovered, and let it cook right in the middle for 40 to 50 minutes. You'll know it's done when the top's crispy and golden, and the whole thing is piping hot and gooey.
02 -
Scatter whatever's left of the French Fried Onions and Monterey Jack cheese over the top of your casserole, making sure it covers everything.
03 -
Dump everything in the greased baking dish and spread it out as evenly as you can.
04 -
Now, mix in the drained spaghetti with that chicken blend, making sure those noodles are well coated.
05 -
In a big bowl, toss in your chopped chicken, sour cream, unsalted cream of chicken soup, spinach (make sure it's dry!), 100 grams of the Monterey Jack, chopped garlic, plus 85 grams of the onions. Stir it up real good.
06 -
Fill a big pot with salted water, bring it to a boil, toss in your spaghetti, and cook until it's just tender. Drain it all and set aside.
07 -
Crank your oven up to 175°C. Spray your 33 x 23 cm pan with some non-stick spray.
# Notes:
01 -
Make sure you really squeeze out the spinach so your casserole won't turn out watery.