This Monterey Chicken Spaghetti Casserole is creamy, cheesy, and packed with tender chicken, Monterey Jack, sour cream, spinach, and crispy fried onions!
Okay, let’s be honest. Some of the best recipes don’t come from carefully planned meal prep—they happen when you stare into your fridge, completely uninspired, and start throwing things together. That’s exactly how this Monterey Chicken Spaghetti Casserole was born in my kitchen.
One night, I had that familiar “ugh, what do I make for dinner?” moment. I was exhausted, my brain was done for the day, and all I wanted was something warm, cheesy, and carb-loaded. I started pulling out random ingredients—leftover chicken, a half-used block of Monterey Jack, some sour cream I swore I had another week on, and a can of French’s French Fried Onions that was definitely meant for Thanksgiving.
So, I did what any questionably responsible home cook would do. I threw it all together, crossed my fingers, and popped it in the oven.
What came out? Pure, cheesy, crispy-topped magic. One bite in, I knew I had just made something special. It was creamy, cozy, ridiculously good, and let’s just say—there were zero leftovers that night.
Now, it’s one of my go-to casseroles for busy weeknights, potlucks, and anytime I just want a dinner that feels like a warm hug. And trust me—you’re gonna want this in your rotation.
Why You’ll Love This Monterey Chicken Spaghetti Casserole Recipe?
- Ridiculously easy. If you can stir and bake, you’ve got this.
- So. Much. Cheese. Monterey Jack melts like a dream and gives this casserole that perfect creamy texture.
- Crunchy, golden topping. Those crispy fried onions add next-level flavor and texture.
- Leftovers? Even better. Seriously, this casserole somehow tastes even more amazing the next day.
- Great for meal prep. Make it ahead, pop it in the fridge, and bake when you’re ready.
Ingredient Notes:
Every ingredient in this Monterey Chicken Spaghetti Casserole has a role to play in making it downright delicious. Here’s the lineup:
- Spaghetti – It holds everything together. Don’t overcook it—it’ll soften more in the oven.
- Cooked Chicken – Rotisserie chicken? Leftover grilled chicken? Both work perfectly.
- Sour Cream – Adds that creamy, slightly tangy flavor that makes the sauce chef’s kiss.
- Condensed Cream of Chicken Soup – The secret to a thick, velvety sauce.
- Frozen Spinach – Gives it a little freshness and color. Plus, you know, veggies.
- Monterey Jack Cheese – The star of the show. It’s mild, creamy, and melts like a dream.
- Garlic – Because everything is better with garlic.
- French’s French Fried Onions – The crispy, salty topping that makes this casserole irresistible.
Pro Tip: If you don’t have Monterey Jack, swap it for mozzarella, Colby Jack, or a mild cheddar.
How To Make Monterey Chicken Spaghetti Casserole?
If there was ever a recipe that proves easy dinners don’t have to be boring, this is it.
Step 1: Prep the Oven & Dish
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. (Because no one likes scrubbing baked-on cheese later.)
Step 2: Cook the Spaghetti
Boil the spaghetti until it’s just al dente. It’ll bake more in the oven, so don’t let it get too soft. Drain and set aside.
Step 3: Make the Creamy Chicken Mixture
In a big bowl, stir together the chicken, sour cream, cream of chicken soup, drained spinach, 1 cup of Monterey Jack cheese, garlic, and half the fried onions. Mix until everything is evenly coated.
Step 4: Combine with Pasta
Want To Save This Recipe?
Toss the cooked spaghetti into the bowl and stir everything together. (At this point, I always sneak a bite. It’s just part of the process.)
Step 5: Assemble the Casserole
Spread the mixture evenly into your greased baking dish. Sprinkle the remaining Monterey Jack cheese on top, followed by the rest of the French Fried Onions.
Step 6: Bake to Perfection
Bake for 40-50 minutes or until the cheese is melted, the top is golden, and your kitchen smells like pure happiness.
Step 7: Cool & Serve
Let it rest for 5-10 minutes before digging in. Trust me, it’s worth the wait.
Storage Options:
Got leftovers? Lucky you. This casserole reheats like a dream.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe dish for up to 3 months.
- Reheating: Bake at 350°F for 15-20 minutes or microwave in short bursts. (Add a splash of milk if it thickens too much!)
Pro Tip: If you’re freezing, wait to add the fried onions until just before baking so they stay crispy.
Variations and Substitutions:
Want to make it your own? Here are some fun variations:
- Make it spicy. Add diced jalapeños or a little hot sauce to the mix.
- Switch up the cheese. Try pepper jack for heat or sharp cheddar for more bite.
- Use a different pasta. If you don’t have spaghetti, penne or fettuccine work great, too.
- More veggies? Go for it. Mushrooms, bell peppers, or sun-dried tomatoes would be amazing.
What to Serve with Monterey Chicken Spaghetti Casserole?
This casserole stands on its own, but if you want to go all out, pair it with:
- Garlic Bread – Because carbs on carbs is always a good idea.
- Side Salad – Something crisp to balance out the richness.
- Roasted Veggies – Broccoli, asparagus, or zucchini would all work.
Frequently Asked Questions:
Can I make this ahead of time?
Yes! Assemble everything, cover, and refrigerate for up to 24 hours before baking.
Can I use fresh spinach instead of frozen?
Totally! Just sauté it down first to remove the excess moisture.
Can I swap out the Monterey Jack cheese?
Yep! Mozzarella, Colby Jack, or even a mild cheddar will work just fine.
If you love cheesy, creamy, crispy-topped casseroles, this Monterey Chicken Spaghetti Casserole is about to become a regular in your kitchen. It’s easy, it’s comforting, and it’s the kind of meal that makes everyone come back for seconds.
So, what’s your move—sticking with the classic, or are you adding some jalapeños for a little kick? Let’s chat in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Monterey Chicken Spaghetti Casserole
Ingredients
- 12 ounces dried spaghetti
- 4 c chopped cooked chicken
- 1 16 ounces container sour cream
- 2 10.5 ounces cans condensed cream of chicken soup
- 1 10 ounces package frozen spinach, thawed and drained
- 2 c shredded Monterey Jack cheese divided
- 2 garlic cloves minced
- 1 6 ounces can French's French Fried Onions, divided
Instructions
- Start by preheating your oven to 350ºF (175ºC). Lightly greasing a baking dish measuring 9x13 inches with cooking spray.
- Cook the spaghetti according to the instructions, on the package until it is al dente. Once cooked drain the water. Set aside the spaghetti.
- In a mixing bowl combine the cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup of shredded Monterey Jack cheese, minced garlic and half of the French Fried Onions.
- Mix in the spaghetti thoroughly to ensure all ingredients are well incorporated.
- Spread the mixture evenly into the baking dish.
- Evenly sprinkle the remaining 1 cup of Monterey Jack cheese over the top, followed by the rest of the French Fried Onions.
- Place the dish in your oven. Bake for approximately 40 to 50 minutes until you achieve a golden and bubbly top layer.
- Allow some time for your casserole to cool before serving. Enjoy your homemade Monterey Chicken Spaghetti Casserole!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
Very good casserole! I added more seasoning: pepper flakes, extra garlic, and worsteshire.
Next time I plan on adding diced tomatoes.