{"id":2251,"date":"2025-05-11T12:21:50","date_gmt":"2025-05-11T12:21:50","guid":{"rendered":"https:\/\/boodiz.com\/?p=2251"},"modified":"2025-05-11T12:22:15","modified_gmt":"2025-05-11T12:22:15","slug":"monterey-chicken-spaghetti","status":"publish","type":"post","link":"https:\/\/boodiz.com\/?p=2251","title":{"rendered":"Monterey Chicken Spaghetti"},"content":{"rendered":"\n

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<\/p>\n\n\n\n

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<\/p>\n\n\n\n

Instructions:<\/p>\n\n\n\n

Set the oven’s temperature to 350\u00b0F. Apply cooking spray sparingly to a 9 x 13-inch baking dish.<\/p>\n\n\n\n

Get the pasta ready: As directed on the package, cook the pasta until it’s al dente. After draining, set away.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Stir the cooked spaghetti into the chicken mixture to combine it with the mixture. Fill the baking dish with the mixed mixture.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

15 minutes for preparation; 50 minutes for cooking; and 1 hour and five minutes for the entire duration
There are eight servings.<\/p>\n\n\n