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.
Ingredients
- 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
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.
Notes
- Rotisserie chicken adds great flavor and saves time.
- Thoroughly drain the spinach to prevent excess moisture.
- Add a splash of milk or broth when reheating to maintain creaminess.
- Use gluten-free ingredients to make this dish suitable for dietary needs.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
