I serve up a creamy, cheesy pasta bake packed with chicken, spinach, and topped with crispy fried onions—this dish always disappears fast in my house.

Why You’ll Love This Recipe

I love this because it comes together in under an hour, delivers comforting flavors with minimal fuss, and easily adapts to what I have on hand—plus, leftovers are just as delicious.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz spaghetti
4 cups cooked, shredded chicken (rotisserie works great)
1 (10.5 oz) can cream of chicken soup
1 cup sour cream
1 (10 oz) bag frozen spinach, thawed and drained
2 cups shredded Monterey Jack cheese (divided)
2 garlic cloves, minced
1 (6 oz) can French’s French fried onions (½ for the mix, ½ for topping)
Salt & pepper to taste

Directions

Preheat the oven to 350°F (175°C). Spray a 9×13‑inch dish with cooking spray.
Cook spaghetti according to package directions; drain and set aside.
In a large bowl, stir together chicken, soup, sour cream, spinach, 1 cup cheese, garlic, and half the onions.
Fold in the spaghetti until well coated. Transfer the mix to the prepared baking dish.
Sprinkle the remaining cheese and fried onions over the top.
Bake uncovered for about 40–50 minutes, until bubbly and golden.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 40–50 minutes
Total Time: 55–65 minutes

Variations

Swap in pepper jack or cheddar cheese for a different flavor.
Add a can of Rotel or diced jalapeño to spice things up.
Make it vegetarian by replacing chicken with sautéed mushrooms or extra spinach.
Use gluten-free pasta and soup to accommodate dietary needs.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I add a splash of milk or broth and warm it in the microwave or oven at 350°F until heated through. For freezing, I bake the casserole first, then cool, portion, and freeze in airtight containers for up to 2 months. I thaw overnight in the fridge and reheat as needed.

FAQs

Can I prepare this ahead of time?

Yes—I often assemble it in the morning, refrigerate, and bake later. It may need an extra 5–10 minutes in the oven.

What type of chicken is best?

I typically use rotisserie chicken for convenience, but any cooked chicken—poached, grilled, or leftover—works well.

Can I freeze this dish?

Absolutely. After baking and cooling, I freeze it in portions. To reheat, I add a bit of broth, cover, and bake at 350°F until heated.

How can I add more veggies?

I like to chop and sauté bell peppers, mushrooms, or onions with the garlic—or add extra spinach for a veggie boost.

Is there a gluten-free version?

Yes—just use gluten-free pasta and make sure the cream of chicken soup is also gluten-free.

Conclusion

Monterey Chicken Spaghetti is my go-to comfort pasta bake—creamy, cheesy, and loaded with flavor, yet simple enough for busy weeknights. With prep I can do ahead, versatile mix-ins, and reliable leftovers, this dish has earned a permanent place in my meal rotation.

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Author: Sue
Prep Time: 15 minutes
Cook Time: 40–50 minutes
Total Time: 55 minutes
Yield: 8 servings
Category: Dinner
Method: Baking
Cuisine: American
Diet: Halal

Print Recipe

Description

A creamy and cheesy pasta bake loaded with shredded chicken, spinach, and topped with crispy fried onions. It's a comforting, flavorful dish that's perfect for busy weeknights and makes excellent leftovers.

Instructions

Preheat the oven to 350 °F (175 °C). Spray a 9×13‑inch dish with cooking spray.
Cook spaghetti according to package directions; drain and set aside.
In a large bowl, stir together chicken, soup, sour cream, spinach, 1 cup cheese, garlic, and half the onions.
Fold in the spaghetti until well coated. Transfer the mix to the prepared baking dish.
Sprinkle the remaining cheese and fried onions over the top.
Bake uncovered for about 40–50 minutes, until bubbly and golden.