Monterey Chicken Spaghetti is an easy baked pasta dish that will quickly become a family favorite. It’s packed with chicken, spinach and pasta and topped with crispy fried onions. The best part? This dish ready in under an hour giving you a hearty, delicious dinner option for your busy life.
1 12 oz box of spaghetti
2 chicken breasts cooked and chopped
1 10 oz package chopped spinach, thawed
3 cloves 1 tablespoon garlic powder minced
1 cup Monterey Jack Cheese shredded
1/2 cup parmesan cheese shredded
1 cup sour cream
1 egg beaten
1 10 oz can cream of chicken soup
1 teaspoon onion powder
1 6 oz can french fried onion, divided
Cook the spaghetti according to package directions.
While the pasta is cooking in a medium bowl beat the egg and then stir in cooked chopped chicken, sour cream, cream of chicken soup, Parmesan cheese, Monterrey Jack cheese, spinach, half the fried onions and garlic and onion powder.
Drain the spaghetti and to egg mixture and then toss to combine.
Transfer to a greased 9x13 baking dish and cover with foil.
Bake at 350º for 30 minutes
At then end of 30 minutes remove foil and sprinkle on the remaining onions
Return to oven for another five minutes, or until onions are crisp and golden brown
NOTES: How to thaw and drain frozen spinach:
Remove the frozen spinach from the package and place it in a microwave safe bowl
Microwave for 2-3 minutes or until the spinach is soft and the spinach is no longer a block of ice.
Place the spinach on stack of three paper towels and then wrap it around the spinach.
Squeeze the water out of the spinach. Make sure you do this over the sink and really put some muscle behind it so you are squeezing all the water out of the spinach