Monterey Chicken Spaghetti Bake – Welcome to our kitchen, where we’re about to unveil a mouthwatering dish that will have your taste buds dancing with joy. Our Monterey Chicken Spaghetti Bake is a delightful combination of tender chicken, creamy cheeses, and perfectly cooked spaghetti, all baked to perfection. This recipe is a true family favorite that brings comfort and warmth to our dinner table. Join us as we share the story of how this dish has become a cherished tradition in our household.
Picture this: it’s a cozy Sunday evening, and the aroma of a delicious meal fills the air. Our little family gathers around the dining table, eagerly waiting to indulge in the flavors of our beloved Monterey Chicken Spaghetti Bake. As we take our first bite, the creamy blend of cream cheese, sour cream, and chicken envelops our taste buds, leaving us craving for more. It has become a recipe that symbolizes togetherness, love, and shared moments of joy in our home. Let us invite you into our culinary journey and discover why this dish has captured our hearts.
Why This Monterey Chicken Spaghetti Bake Will Be Your New Go-To Dinner?
- A Fusion of Creamy Goodness: Our Monterey Chicken Spaghetti Bake brings together the richness of cream of chicken soup, tangy sour cream, and smooth cream cheese. The result is a luxurious and velvety sauce that coats every strand of spaghetti, creating a heavenly marriage of flavors.
- Nutritious Twist with Spinach: We’ve added a nutritious touch to this dish by incorporating frozen spinach, which not only enhances the color but also provides a burst of vitamins and minerals. It’s a sneaky way to introduce some greens into your family’s meal without compromising on taste.
- Cheese Lover’s Dream: Prepare to be amazed by the gooey delight of melted Monterey jack cheese that blankets this casserole. Its mild and creamy flavor perfectly complements the other ingredients, creating a cheesy paradise in every bite.
- Crunchy Topping: The crispy fried onions on top add a delightful crunch and an extra layer of flavor. They bring a satisfying contrast to the creamy texture of the dish, elevating the overall dining experience.
Ingredients:
- 1 (16 oz.) package spaghetti, cooked and drained
- 1 (10.75 oz.) can condensed cream of chicken soup
- 1 (10 oz.) package frozen spinach, thawed and drained
- 1 (8 oz.) container sour cream
- 1 (8 oz.) package cream cheese, softened
- 1 (6 oz.) package fried onions, divided
- 4 cups cooked chicken, shredded
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 2 cups Monterey jack cheese, shredded and divided
- 1/4 cup grated Parmesan cheese
- Kosher salt and freshly ground pepper, to taste
Directions:
Preheat your oven to 350ºF (175ºC) and lightly grease a 9×13-inch baking dish with non-stick spray.
In a large bowl, combine the condensed cream of chicken soup, sour cream, and softened cream cheese. Season with salt, pepper, minced garlic, and onion powder. Mix until well combined.
Stir in the shredded chicken, thawed and drained spinach, 1 cup of shredded Monterey jack cheese, and half of the fried onions.
Add the cooked and drained spaghetti to the bowl, tossing gently until the noodles are evenly coated with the creamy mixture.
Transfer the spaghetti mixture to the greased baking dish, spreading it out evenly.
Sprinkle the grated Parmesan cheese and the remaining 1 cup of shredded Monterey jack cheese over the top.
Finally, scatter the remaining fried onions across the dish, providing a delightful crunch.
Place the baking dish in the preheated oven and bake for approximately 40 minutes, or until the cheese is bubbly and golden brown.
Once done, remove the Monterey Chicken Spaghetti Bake from the oven and let it cool for a few minutes before serving.
Serve this comforting delight to your loved ones, watch their faces light up, and savor every cheesy, creamy, and satisfying bite!
Notes:
- Feel free to customize this recipe to suit your preferences. You can add diced bell peppers, mushrooms, or any other vegetables you enjoy.
- If you’re looking to make this dish ahead of time, you can assemble it up to step 7, cover it tightly with aluminum foil, and refrigerate it overnight. Just remember to increase the baking time slightly when you’re ready to cook it.
- For a lighter version, you can opt for reduced-fat cream cheese, sour cream, and low-sodium condensed cream of chicken soup.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before enjoying another comforting meal.
In conclusion, our Monterey Chicken Spaghetti Bake is a recipe that embodies comfort, flavor, and the joy of sharing a delicious meal with loved ones. Its creamy sauce, tender chicken, and perfectly cooked spaghetti create a harmonious combination that will leave you wanting more. Whether you’re looking for a satisfying weeknight dinner or a dish to impress guests at a gathering, this recipe is sure to please. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will fill your home with tantalizing aromas and bring smiles to the faces of those you care about. Indulge in the cheesy, creamy goodness of our Monterey Chicken Spaghetti Bake and create memories that will last a lifetime.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach in this recipe. Just make sure to sauté it until wilted before adding it to the mixture.
Can I substitute the cream of chicken soup with something else?
If you prefer, you can use cream of mushroom soup or cream of celery soup as a substitute for cream of chicken soup.
Can I make this dish vegetarian?
Absolutely! You can omit the chicken and use vegetable broth instead of the condensed cream of chicken soup for a vegetarian-friendly version.
Can I freeze the leftovers?
Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Monterey Chicken Spaghetti Bake
Ingredients
- 1 16 oz. package spaghetti, cooked and drained
- 1 10.75 oz. can condensed cream of chicken soup
- 1 10 oz. package frozen spinach, thawed and drained
- 1 8 oz. container sour cream
- 1 8 oz. package cream cheese, softened
- 1 6 oz. package fried onions, divided
- 4 cups cooked chicken shredded
- 3 cloves garlic minced
- 1 teaspoon onion powder
- 2 cups Monterey jack cheese shredded and divided
- 1/4 cup grated Parmesan cheese
- Kosher salt and freshly ground pepper to taste
Instructions
- Preheat your oven to 350ºF (175ºC) and lightly grease a 9x13-inch baking dish with non-stick spray.
- In a large bowl, combine the condensed cream of chicken soup, sour cream, and softened cream cheese. Season with salt, pepper, minced garlic, and onion powder. Mix until well combined.
- Stir in the shredded chicken, thawed and drained spinach, 1 cup of shredded Monterey jack cheese, and half of the fried onions.
- Add the cooked and drained spaghetti to the bowl, tossing gently until the noodles are evenly coated with the creamy mixture.
- Transfer the spaghetti mixture to the greased baking dish, spreading it out evenly.
- Sprinkle the grated Parmesan cheese and the remaining 1 cup of shredded Monterey jack cheese over the top.
- Finally, scatter the remaining fried onions across the dish, providing a delightful crunch.
- Place the baking dish in the preheated oven and bake for approximately 40 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the Monterey Chicken Spaghetti Bake from the oven and let it cool for a few minutes before serving.
- Serve this comforting delight to your loved ones, watch their faces light up, and savor every cheesy, creamy, and satisfying bite!
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