Cheesy Chicken Pasta Bake (Print Version)
# Ingredients:
→ Pasta and Chicken
01 -
12 ounces dried spaghetti, cooked al dente
02 -
4 cups chopped cooked chicken (rotisserie chicken recommended)
→ Creamy Base
03 -
1 (16-ounce) container sour cream
04 -
2 (10.5-ounce) cans unsalted cream of chicken soup
05 -
2 garlic cloves, minced
→ Vegetables and Cheese
06 -
1 (10-ounce) package frozen spinach, thawed and drained
07 -
2 cups shredded Monterey Jack cheese, divided
→ Topping
08 -
1 (6-ounce) can French's French Fried Onions, divided
# Instructions:
01 -
Preheat oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray.
02 -
Cook spaghetti according to package directions until al dente. Drain and set aside.
03 -
In a large mixing bowl, combine cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup of Monterey Jack cheese, minced garlic, and half a can of French Fried Onions.
04 -
Add cooked spaghetti to the chicken mixture and stir until well combined. Pour into prepared baking dish.
05 -
Sprinkle remaining 1 cup of Monterey Jack cheese over the pasta. Evenly spread the remaining French Fried Onions on top.
06 -
Bake uncovered for 40-50 minutes, until casserole is hot, bubbly, and onions are golden brown.
# Notes:
01 -
Can substitute spinach with sautéed mushrooms
02 -
Prepare in advance and refrigerate before baking
03 -
Can swap French Fried Onions with breadcrumbs or crushed crackers