Name: Cheesy Chicken Spaghetti Casserole with Spinach
Prep time: 15 min
Cook time: PT-489203H28M52S
Total time: 55 min
Cuisine: American
Ingredients: 12 oz dried spaghetti; 4 cups chopped cooked chicken; 1 (16‑oz) container sour cream; 2 (10.5‑oz) cans unsalted cream of chicken soup; 1 (10‑oz) package frozen spinach, thawed and drained; 2 cups shredded Monterey Jack cheese, divided; 2 garlic cloves, minced; 1 (6‑oz) can French’s French Fried Onions, divided

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A creamy and satisfying twist on a classic comfort food, this cheesy chicken spaghetti casserole blends tender chicken, rich sour cream, creamy soup, and spinach into one bubbling, golden-brown dish. It’s topped off with crispy fried onions for the perfect crunch.

Why I Love This Recipe

I love this casserole because it brings together all the flavors I crave in one warm, hearty meal. The combination of Monterey Jack cheese and sour cream gives it a deliciously creamy base, while the spinach adds a touch of green goodness. It’s incredibly easy to make ahead, and I can freeze it for busy nights. The crunchy topping of fried onions is just irresistible and adds that satisfying texture I look for in a baked dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz dried spaghetti
4 cups chopped cooked chicken
1 (16‑oz) container sour cream
2 (10.5‑oz) cans unsalted cream of chicken soup
1 (10‑oz) package frozen spinach, thawed and drained
2 cups shredded Monterey Jack cheese, divided
2 garlic cloves, minced
1 (6‑oz) can French’s French Fried Onions, divided

Directions

I preheat the oven to 350°F and lightly spray a 9×13‑inch baking dish with cooking spray.
I cook the spaghetti according to the package directions until al dente, then drain it well.
In a large bowl, I combine the cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup of the Monterey Jack cheese, minced garlic, and half of the French fried onions.
I stir in the cooked spaghetti until everything is evenly coated and pour the mixture into the prepared baking dish.
I sprinkle the remaining cheese and the rest of the fried onions over the top.
I bake the casserole uncovered for 40‑50 minutes, until it’s hot and bubbly with a golden-brown, crispy top.

Servings and Timing

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 40–50 minutes
Total Time: 55 minutes

Variations

Sometimes I like to switch things up. I’ve used fresh spinach instead of frozen—just wilt it first and drain thoroughly. If I’m out of sour cream, I substitute plain yogurt and it still tastes great. For extra flavor, I’ll toss in some garlic powder or onion powder. I’ve even tried it with a mix of cheeses like cheddar and mozzarella when I want a slightly different taste.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I usually cover the casserole with foil and warm it in a 350°F oven until hot—about 20 minutes. For a quicker option, I use the microwave, but I make sure to cover the dish to retain moisture. If I freeze it, I thaw it completely in the fridge overnight before baking.

FAQs

What kind of chicken works best in this recipe?

I usually use rotisserie chicken for convenience, but any cooked chicken—baked, grilled, or boiled—works great. Just make sure it’s chopped into bite-sized pieces.

Can I make this ahead of time?

Yes, I often prep it in advance and refrigerate it until I’m ready to bake. I just add a few extra minutes to the baking time if it’s coming straight from the fridge.

Do I have to use Monterey Jack cheese?

Not at all. I like the mild creaminess of Monterey Jack, but I’ve also used cheddar, mozzarella, or a blend of cheeses depending on what I have on hand.

Is this dish freezer-friendly?

Absolutely. I freeze the unbaked casserole tightly wrapped. When ready to use, I thaw it completely in the fridge and then bake as directed.

What can I use instead of cream of chicken soup?

If I prefer a homemade option, I make a quick roux with butter, flour, and chicken broth, then stir in some milk or cream for a smoother base. It’s a great alternative when I want to avoid canned soup.

Conclusion

This cheesy chicken spaghetti casserole is everything I need in a comforting, satisfying meal. It’s rich, creamy, and loaded with flavor—and that crunchy onion topping makes every bite a treat. Whether I’m feeding a family, bringing a dish to a potluck, or prepping freezer meals, this casserole is always a winning choice.