Monterey Chicken Spaghetti Casserole – my whole family went crazy over this easy chicken casserole!! Even our super picky eaters! Chicken, spaghetti, sour cream, cream of chicken, spinach, Monterey Jack Cheese, and french fried onions. Makes a great freezer meal! This is the most requested dinner in our house. #casserole #chickendinner #chickencasserole
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This Monterey Chicken Spaghetti is THE BEST!!! Chicken spaghetti loaded with spinach, Monterey Jack cheese and french fried onions. Seriously delicious! I wanted to lick my plate this was so good. I’m not a big spinach person, but this was the perfect amount. If you like lots of spinach, feel free to double the amount. I am of the opinion that a little spinach goes a long way!
This spaghetti casserole can be made ahead of time and refrigerated or frozen for later. I usually make it the day before and heat it up for dinner. This makes a lot of chicken spaghetti. You can easily split the pasta between two pans and bake one now and freeze one for later.
We served this pasta casserole with a salad and some garlic bread. This was one of our favorite meals. So yummy and cheesy. I also LOVED the crunch from the french fried onions. Give this a try. I know it will be a hit – even with the spinach haters!
Monterey Chicken Spaghetti Casserole
Equipment:
Ingredients:
- 12- oz dried spaghetti
- 4 cups chopped cooked chicken
- 1 (16-oz) container sour cream
- 2 (10.5-oz) cans Unsalted Cream of Chicken Soup
- 1 (10-oz) package 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, divided
Instructions:
- Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
- Cook spaghetti according to package directions. Drain.
- In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup cheese, garlic and ½ can of French’s French Fried Onions.
- Stir in cooked spaghetti. Pour into prepared pan.
- Sprinkle remaining shredded cheese and onions on top of pasta mixture.
- Bake, uncovered, for 40 to 50 minutes.
Notes:
- I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.
- You can buy it by the case at Amazon: https://amzn.to/49n4uZE
- Need Gluten-free Cream of Chicken Soup? You can buy it here: https://amzn.to/3MtqQ1s
- Here is our recipe for Homemade Cream of Chicken Soup: https://www.plainchicken.com/homemade-cream-of-chicken-soup/
- Can make casserole in advance and refrigerate or freeze for later.
- If baking after refrigerating, you may need to add a few minutes to the cooking time.
- To bake after freezing, thaw completely and bake as directed above.
Steph
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Absolutely love this recipe. Making a half size for my daughter as I type this comment. Just added salt and fresh pepper. Definitely a keeper. Thank you!
Awesome recipe! I always use fresh spinach. We are only two so I halved the recipe this time. I added 1/4c Sauvignon blanc and this one beefsteak tomato that wash getting icky (I grated it). We absolutely loved the addition of the tomato cause it added another flavour dimension! Thank you for a great addition to our rotation!
Can I use rotisserie chicken?
Yes
I was wondering when you freeze the recipe after baking, how would you recommend reheating?
There is really no need to bake it before freezing. You are just heating everything up. If you do bake it for some reason, you can reheat it covered in the oven or in the microwave.
Loved this recipe! Made it exactly as written the first time and was supper happy. Made it a second time with a couple substitutions and was still so happy! I spiraled zucchini to replace the pasta and used broccoli instead of spinach. I also added a healthy dose of ground red pepper. We like it spicy in my house! Turned out amazing! I almost wish I added a can of Rotel! It’s so great to find a good recipe that you can play with! Thank you!
I halved the recipe and added a 5 oz. can of evaporated milk as the casserole seemed a little dry upon mixing. Baked up perfectly! We enjoyed the flavor very much and will make again. I am toying with the idea of adding diced jarred roasted red peppers the next time. Thank you for sharing!
p.s. Beyond the cheese, is there any significance to the name ‘Monterey’ in the recipe? Chili’s serves a smothered Monterey Chicken (Colby-Jack cheese, BBQ sauce, bacon, and diced tomato) and I’ve wondered about the name. It puts me in the mind of Monterey, CA (or Mexico, but that’s a double-R Monterrey) yet I can’t quite figure out what’s Californian about it. {grin}
If it bakes for 50 minutes can I use cut up raw chicken?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I made this a month ago or longer according to directions except for adding baby Bella mushrooms. Split into 2 casseroles and froze 1. My husband and I both liked it but he didn’t like the French fried onions. I kept ignoring the one in the freezer thinking it wouldn’t be as good since it was frozen but took it out yesterday so I could clean out the freezer. Baked it today and it was so good. My husband went back for more 2 times lol. I didn’t add anymore liquid than what the recipe called for and it was not dry at all. And clean up today was so easy. Thanks for this great recipe
I prepared this for dinner today. I used a couple of handfuls of baby spinach and when the pasta was almost finished let the spinach cook in the water and drained the pasta and spinach together. Completed recipe as directed. This was simply delicious. I did halve the recipe and there is still a half of the casserole left to freeze. I know my SO will also love this when he gets home from work later this evening. Thank you for another winning recipe.
I thought I would make the whole recipe in two separate pans and freeze one pan. So bake before freezing?
I don’t bake it before freezing. Seems like a unless step.
Does it have to be spinach? Could it be something else?
It can be anything you want
I knew I was in trouble when I came across this recipe! My first thought was when was my husband due to be out of town so I could make this and have it to myself! This recipe hit it out of the park. I did make some changes though. Partly due to the ingredients I had on hand and partly due to being on Weight Watchers. I used Chobani whole milk greek yogurt in place of sour cream. I can’t stand the smell of cooked/frozen spinach so I used fresh. I used cheddar cheese because that’s what I had. I used cream of chicken soup with herbs. As a side note, I buy several rotisserie chickens at Costco and freeze the meat so I always have it available. I also grate my cheese from the block rather than buying the packaged shredded cheese. It melts so much better. This recipe is a true keeper. It’s just me and my husband now so we’ll be eat this a lot.
Can I use regular onions? I don’t have French onions.
I use two more cans of mushroom soup to mine. Plus the two cans of chicken soup. I don’t want my noodles dry. I use chopped reg. Onions. I use cheddar cheese in side.. I also use Powder Parmesan cheese on top.
Thank you for sharing. I make it exactly like the recipe says and it’s delicious!!!!
How many does this serve?
By looking at my completed casserole….a small army!!
I made this tonight and it was absolutely delicious. My daughter picked it out, and I knee she’d like it. I was surprised that my husband loved it and said it might be his favorite spaghetti dish ever! I made it exactly as the recipe is written, and it was almost perfect. The only thing I would change next time is to wait and add the remaining cheese and onions in the last 20nminutes of baking. My onions got a little charred, but my oven runs a bit hot. But it was still delicious and the noodles were.not dry at all. Thanks for a great recipe!
Oh, and if I’m halving it the casserole takes less time to bake, right?
Looks delicious! Hubby’s away so will halve the recipe to eat a few nights.
I used spinach the first time… This time fresh asparagus… Oh yes… Great recipe…
Made half the recipe, cause there is only 2 of us. Did not have Monterey cheese,used cheddar that I had. WONDERFUL…..Loved it
Can I use angel hair pasta
This casserole was super yummy! I didn’t have half the ingredients and had to substitute a bunch of stuff and it was still loved by everyone! Usually when I start as-libbing a recipe it turns out awful and I end up giving it to the chickens!
Used cream of mushroom instead of cream of chicken, diced fresh romaine instead of frozen spinach and 1 cup Mayo /1 c milk/ 1/2 t lemon juice instead of sour cream. Nothing like NOT planning ahead and having the ingredients! 🤦🏻♀️. I’m sure we will love it even more when I make it next time with the proper stuff! Thank you so much! 💕
My daughters loved this, omg I could eat the whole pan
I love this, and so far everyone I’ve served it has too!
I usually use rotini or rigatoni instead of spaghetti, and I only use one can of cream of chicken soup. I add a small can of evaporated milk instead, and it turns out great! I’m pretty sensitive to overly salty foods, and this was the perfect solution for my taste.
Thank you for a fantastic dinner that is ALWAYS a huge success!
Has anyone added A can of rotel ??
No, but sounds delicious!!!
When using fresh spinach in place of frozen how much should I use and when should I add it in ?
I don’t know. It will be up to you. As always, please use your best judgment regarding substitutions and modifications.
1 (10-oz) package frozen spinach, thawed and drained. If you use fresh spinach, add it in as the recipe dictates.
I added can artichokes and used cream of mushroom soup to original recipe. 👍🏼
This was great! I customized by adding 4 packed cups of fresh baby spinach sautéed(no chopping needed!) Also I added 8 oz of sautéed & chopped button mushrooms, doubled the garlic, added abt 1/3 c Chardonnay, used light sour cream, plus a little extra salt & fresh ground pepper. My house smells amazing. Thanks!
I made this today! Dee-lish!! I split it in half and froze the other half. I did add a small can of sliced water chestnuts and a very small jar of pimiento for additional color. Next time I will try it with broccoli instead of spinach, although it was very good with the spinach. Thank you for sharing your recipe!!
Can I split this into 2 8×8 pans? Will it change the cooking time? Looks so good! Thanks.
You can split it between two pans. I’m not sure if it would change the cooking time or not.
Not a fan of the taste of sour cream… could you substitute an equal amount of heavy whipping cream”
I’ve only made this as written. A common sour cream substitute is plain Greek yogurt. I’ve never made this with heavy whipping cream, so I can’t say how it would work.
I've made this 3 times now and there's only me and my husband! It makes a ton! But we enjoy it and I do enjoy not having to cook every day. The leftovers are just as good as fresh out of the oven. I did find it to be dry the first time I made it. I compensated by adding maybe a cup of chicken broth to loosen it up. Yesterday when I made it, I discovered I was short a cup of sour cream so I threw in a cup of buttermilk I needed to get rid of anyway. Couldn't tell the difference. Nice to know the recipe is adaptable.
Steph, first thing I'm happy to say is that I've never been disappointed by any of your recipes. I've made a multitude of them, serving them to my minister and his family (eight bio children!), as well as to other members of our church, and every recipe has been a hit.
The French fried onions–I think I'd have to pass on those, there being five gluten intolerant children among the total ten present for meals, but I thought maybe using something like Lay's French Onion dip with the sour cream (LOVE sour cream!) would compensate for the missing onions. OR…what do you think 'sour cream and chives' flavored Ruffles would do? That would be both crunch and onions! I'll have to try that. Thanks for the idea 😀
I'll have to try this with both of those changes. Sounds delicious!! Enjoy!
My grocery store (Kroger) has a gluten free option for the onions. I've used them before, and they're great! What do you use for GF cream of chicken, because the Campbell's has wheat flour?
We will be cooking this for the St. Louis Fisher House at the VA hospital this week! I'm sure it will be a hit!
Does this freeze well in portions after you’vevbaked the whole casserole? Thanks!
I haven’t done that, but it should work just fine
I was wondering the same. If making ahead to freeze, is it best to freeze before baking?
Thank you for this recipe! How long would you cook a pan from frozen?
Since you're starting with already cooked ingredients, why does it bake for so long? Wouldn't 30 minutes would be sufficient?
Bake it however long you wish
This turned out really good; used fresh spinach and used a ranch packet. Husband said he wanted more spinach and maybe use sun-dried tomatoes the next time I make it. I wonder what it would taste like using french onion dip instead of sour cream…
Sour cream haters here…..any substitution suggestions. (They don't like cream cheese either!)
Greek yogurt
I didn't use the full container of Sour Cream because I was afraid it would be too rich. Also it took me a lot longer than 10 minutes to put together. The spaghetti takes 7 minutes to cook. Next time I will probably cut the recipe in half or freeze half for a later meal because this really makes a lot. It tastes awesome before it even went into the oven. I also added some chicken broth to mine because it looked to dry.
How many people would you say this full recipe serves?
How many people would you say this full recipe serves?
I am just short of a full container of sour cream – thoughts on using a little boursin cheese or maybe some cream cheese to make up for it? Thanks!
I think either would be fine. Love the sound of Boursin cheese!!
This was delicious-I did use 8 ounces sliced cremini mushrooms sauted in 2 T. butter and added the garlic, and a container of fresh spinach wilted down with the mushrooms. I also waited 20 minutes to add the fried onions. I suggest a HUGE bowl for mixing and cutting the pasta or breaking up before cooking for easier combining. Thanks for the recipe-oh and I used the Healthy Recipe soups.
This was SO GOOD!! I baked a large spaghetti squash at 400° for 45 minutes, let it cool while I mixed the other ingredients together, than added the squash in place of pasta! Turned out delicious! Thank you!!
Can you use spaghetti squash instead?
I used Spaghetti Squash tonight! So good!
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Do you leave off the top layer of French fried onions when you bake this ahead and refrigerate overnight?
Then, when you reheat it the next day, do you usually reheat the whole pan in the oven or just microwave individual portions?
Could you use cooked broccoli instead of spinach? We aren’t much on spinach! Love all your recipes. I fixed the breakfast sausage and cream cheese recipe for supper the other night, my husband said it was the best he’d had!! Also, your corn dip is my go to dip now! Delicious!!
I think that would be fine. Just throw in what you like!
I’m thrilled to hear you are enjoying the recipes!! That sausage & cream cheese casserole is so addictive!!! We are making the corn dip for the Super bowl – SO good!! Thanks for all your support!????
Any ideas for the onions on top. My husband lothes onion that he can see.
I get it! I loathe onions too – except these crunchy canned onions. I can eat them all straight out of the can. You can leave them out and the recipe will still be fine.
They also have the fried Jalapeno's now that are just like the friend fried onions. They are right beside the onions in my grocery store. I bet those would be good!
Won't the sour cream separate when it is frozen?
I’ve never had it separate. I freeze casseroles with sour cream all the time with no issues.
I like a good amount of sauce with my pasta, can a bit of milk or half and half be added to accomplish that? Or will it ruin the dish and make onions mushy? Thoughts?
As long as you fold in the onions last, I think it would be ok. Enjoy!
I like a good amount of sauce with my pasta, can a bit of milk or half and half be added to accomplish that? Or will it ruin the dish and make onions mushy? Thoughts?
Could I use fresh spinach instead of frozen? Thanks!
I’ve only made this with frozen, but fresh should be fine too.
This is the only recipe that I can remember trying that every picky eater in my house loved. It's a keeper!
Woohoo!!! So glad it was a hit!
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This looks so yummo! Gonna try it tonight, and share with all my friends here in Monterey! Oh, your photos spell it monetary, just to let you know!
If it's half as good as it looks, I can see myself wanting to like the plate as well.
It is crazy good! I wanted to eat the whole pan!