Cheesy Chicken Spaghetti Casserole with a Crunchy Topping
Ingredients:
Twelve ounces of dry spaghetti
Four cups of cooked chicken, chopped
One 16-oz carton of sour cream
Two 10.5-oz cans of cream of chicken soup without salt
One 10-oz box of thawed and drained frozen spinach
Two cups of Monterey Jack cheese shreds, separated
Two minced garlic cloves
One 6-oz can of French-fried onions, separated
Instructions:
Set the oven’s temperature to 350°F. Apply cooking spray sparingly to a 9 x 13-inch baking dish.
Get the pasta ready: As directed on the package, cook the pasta until it’s al dente. After draining, set away.
Combine Ingredients: Put the cooked chicken, drained spinach, cream of chicken soup, sour cream, half a can of French fries, one cup of Monterey Jack cheese, and minced garlic in a big bowl.
Stir the cooked spaghetti into the chicken mixture to combine it with the mixture. Fill the baking dish with the mixed mixture.
Add Toppings: Top the pasta with the leftover Monterey Jack cheese. Place the remaining French fried onions on top.
Bake: Put the casserole in the oven and let it there for 40 to 50 minutes, uncovered, until it is bubbling hot and the onions are golden brown.
15 minutes for preparation; 50 minutes for cooking; and 1 hour and five minutes for the entire duration
There are eight servings.
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