Monterey Chicken Spaghetti Bake – Indulge in the irresistible flavors of our Cheesy Monterey Chicken Spaghetti Bake! This mouthwatering dish combines tender spaghetti, creamy chicken soup, tangy sour cream, and cream cheese, all baked to perfection. With a delightful twist of spinach, crunchy fried onions, and a blend of cheeses, this recipe is sure to win hearts. Discover why this cheesy bake has become a beloved favorite among families and friends alike.
In our household, the Monterey Chicken Spaghetti Bake has become a legendary dish, cherished by my husband and our little family. It all began one cozy winter evening when I decided to surprise them with a comforting homemade meal. As the aroma of the creamy chicken soup and melted cheese filled the air, they couldn’t resist peeking into the kitchen. With eager anticipation, they gathered around the table, sharing laughter and stories, while savoring each heavenly bite of this delightful bake. From that day on, it has become a staple in our home, bringing us together and creating cherished memories.
Why This Cheesy Monterey Chicken Spaghetti Bake?
- Creamy Indulgence: The combination of condensed cream of chicken soup, sour cream, and cream cheese creates a lusciously creamy base that wraps the spaghetti in pure comfort.
- Spinach Surprise: The addition of thawed and drained spinach adds a nutritious twist to the bake, enhancing both its flavor and color.
- Crunchy Delight: The fried onions provide a satisfying crunch, adding texture and depth to every mouthful.
- Cheesy Bliss: With a generous amount of Monterey Jack cheese and a sprinkle of Parmesan, each bite delivers a melty, cheesy goodness that will leave you craving more.
Ingredients:
- 1 lb. (454 g) spaghetti, cooked and drained
- 1 can (10.75 oz. / 305 g) condensed cream of chicken soup
- 1 package (10 oz. / 283 g) frozen spinach, thawed and drained
- 1 container (8 oz. / 226 g) sour cream
- 1 package (8 oz. / 226 g) cream cheese, softened
- 1 package (6 oz. / 170 g) fried onions, divided
- 4 cups (560 g) cooked chicken, shredded
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 2 cups (225 g) Monterey Jack cheese, divided
- 1/4 cup (25 g) 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 (23×33 cm) baking dish with non-stick spray.
In a large bowl, combine the condensed cream of chicken soup, sour cream, and softened cream cheese. Season the mixture with salt, pepper, minced garlic, and onion powder.
Stir in the shredded chicken, drained spinach, 1 cup (113 g) of Monterey Jack cheese, and half of the fried onions. Mix until all ingredients are evenly incorporated.
Add the cooked spaghetti to the bowl and gently toss until the noodles are thoroughly 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 (112 g) of Monterey Jack cheese over the top of the spaghetti.
Finally, sprinkle the remaining fried onions on top to add a satisfying 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 baked to perfection, remove the dish from the oven and let it cool for a few minutes. Serve hot and enjoy the scrumptious blend of flavors!
Notes:
- You can personalize this bake by adding other vegetables of your choice, such as diced bell peppers or mushrooms.
- To make it even more indulgent, garnish the baked dish with fresh chopped herbs, like parsley or basil.
- Feel free to substitute the chicken with cooked turkey or even rotisserie chicken for added convenience.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days. Simply reheat in the oven or microwave for a quick and delicious meal.
Indulge in the comforting embrace of our Cheesy Monterey Chicken Spaghetti Bake and experience a symphony of flavors that will leave you craving more. This recipe has captivated our family with its creamy texture, delightful crunch, and irresistible combination of cheeses. Whether you’re seeking a comforting weeknight meal or a crowd-pleasing dish for gatherings, this bake delivers every time. So gather your loved ones, create cherished memories, and let this cheesy delight take center stage on your dining table. Give it a try, and let the magic of Monterey chicken transport your taste buds to a world of culinary bliss.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Simply blanch it in boiling water for a minute or two, then drain and chop before adding it to the recipe.
Can I make this bake ahead of time?
Absolutely! You can assemble the dish in advance and refrigerate it. When ready to bake, simply follow the same instructions, but allow for some additional baking time to ensure it heats through.
What can I serve with Monterey Chicken Spaghetti Bake?
This bake is a complete meal on its own, but you can pair it with a side salad or some crusty bread to complement the flavors.
![](https://8fivefive.com/wp-content/uploads/2023/07/Monterey-Chicken-Spaghetti-Bake-360x361.jpg)
Monterey Chicken Spaghetti Bake
Ingredients
- 1 lb. 454 g spaghetti, cooked and drained
- 1 can 10.75 oz. / 305 g condensed cream of chicken soup
- 1 package 10 oz. / 283 g frozen spinach, thawed and drained
- 1 container 8 oz. / 226 g sour cream
- 1 package 8 oz. / 226 g cream cheese, softened
- 1 package 6 oz. / 170 g fried onions, divided
- 4 cups 560 g cooked chicken, shredded
- 3 cloves garlic minced
- 1 teaspoon onion powder
- 2 cups 225 g Monterey Jack cheese, divided
- 1/4 cup 25 g grated Parmesan cheese
- Kosher salt and freshly ground pepper to taste
Instructions
- Preheat your oven to 350ºF (175ºC) and lightly grease a 9x13-inch (23x33 cm) baking dish with non-stick spray.
- In a large bowl, combine the condensed cream of chicken soup, sour cream, and softened cream cheese. Season the mixture with salt, pepper, minced garlic, and onion powder.
- Stir in the shredded chicken, drained spinach, 1 cup (113 g) of Monterey Jack cheese, and half of the fried onions. Mix until all ingredients are evenly incorporated.
- Add the cooked spaghetti to the bowl and gently toss until the noodles are thoroughly 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 (112 g) of Monterey Jack cheese over the top of the spaghetti.
- Finally, sprinkle the remaining fried onions on top to add a satisfying 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 baked to perfection, remove the dish from the oven and let it cool for a few minutes. Serve hot and enjoy the scrumptious blend of flavors!
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