Description
A creamy, cheesy baked spaghetti casserole with chicken, spinach, sour cream, cream of chicken soup, Monterey Jack cheese and topped with crispy fried onions.
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
Instructions
- Preheat oven to 350°F and lightly spray a 9×13‑inch baking dish with cooking spray.
- Cook the spaghetti according to package directions until al dente, then drain.
- In a large bowl, combine the chopped cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup of the Monterey Jack cheese, and minced garlic, plus half of the French fried onions.
- Stir in the cooked spaghetti until well mixed, then pour into the prepared baking dish.
- Sprinkle the remaining Monterey Jack cheese and the rest of the French’s fried onions on top.
- Bake uncovered for 40‑50 minutes, until the casserole is hot, bubbly, and the onions on top are golden brown.
Notes
- You can make this casserole ahead of time and refrigerate or freeze for later. If baking after refrigerated, you may need to add a few minutes. If from frozen, thaw completely before baking.
- Using unsalted cream of chicken soup helps control sodium levels. Adjust seasoning to taste.
- If you don’t have frozen spinach, fresh spinach can be used—just wilt and drain off excess water.
- For variation, you could substitute plain yogurt for sour cream, or add extra seasonings like garlic powder or onion powder.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: ≈ 450 kcal
- Sugar: ≈ 3 g
- Sodium: ≈ 800‑900 mg
- Fat: ≈ 25‑28 g
- Saturated Fat: ≈ 12‑14 g
- Unsaturated Fat: ≈ 10‑12 g
- Trans Fat: ≈ 0.5 g
- Carbohydrates: ≈ 35‑40 g
- Fiber: ≈ 2‑3 g
- Protein: ≈ 25‑30 g
- Cholesterol: ≈ 80‑100 mg
