Description
A comforting dish that layers tender spaghetti, succulent chicken, and creamy, cheesy sauce. Perfect for family gatherings and quick weeknight dinners.
Ingredients
Scale
- 3 cups rotisserie or diced cooked chicken
- 1 lb. spaghetti (linguini, fettuccini, or bucatini)
- 2 (10.5 oz) cans cream of chicken soup
- 1 (16 oz) container sour cream
- 5 cloves garlic, minced
- 10 oz bag frozen spinach, thawed and well drained
- 3 cups Monterey jack cheese, shredded
- 1 (16 oz) can French’s fried onions
- Butter or non-cooking spray for greasing
- Salt and pepper, to taste
Instructions
- Preheat your oven to 350°F. Butter a 9×13 casserole dish thoroughly.
- Bring salted water to a boil in a large pot and cook the spaghetti until al dente, about 8-10 minutes. Reserve ½ cup of pasta water.
- Return the drained pasta to the pot. Add sour cream, cream of chicken soup, spinach, garlic, 1.5 cups of Monterey jack cheese, salt, and pepper. Fold in half of the fried onions.
- Mix all ingredients until the spaghetti is well coated. Add the chicken and toss to combine, using reserved pasta water if needed.
- Pour the mixture into the buttered casserole dish and spread evenly. Top with remaining cheese and fried onions.
- Bake uncovered for about 40 minutes until edges are bubbly and top is browned.
Notes
For additional flavor, sauté garlic in olive oil before adding it to the mixture. Consider adding bell peppers or mushrooms for more veggies.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg