Monterey Chicken Spaghetti Pasta (Print Version)
# Ingredients:
→ Pasta and Grains
01 -
340 g dried spaghetti
→ Protein
02 -
2 cooked chicken breasts, chopped
→ Cheese and Dairy
03 -
120 ml sour cream
04 -
115 g Monterey Jack cheese, shredded
05 -
60 g Parmesan cheese, shredded
06 -
1 large egg, beaten
→ Vegetables
07 -
280 g frozen chopped spinach, thawed and well-drained
→ Aromatics and Seasoning
08 -
3 garlic cloves, minced (or 1 tablespoon garlic powder)
09 -
2 cans (295 g each) condensed cream of chicken soup
10 -
1 teaspoon onion powder
→ Crispy Topping
11 -
170 g French fried onions, divided
# Instructions:
01 -
Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain thoroughly.
02 -
In a medium bowl, beat the egg. Add chopped cooked chicken, sour cream, cream of chicken soup, Parmesan, Monterey Jack cheese, well-drained spinach, half of the French fried onions, garlic, and onion powder. Mix until fully combined.
03 -
Fold the drained spaghetti into the chicken and spinach mixture, ensuring the pasta is evenly coated.
04 -
Lightly grease a 23x33 cm baking dish. Spread the entire mixture evenly in the dish and cover tightly with foil.
05 -
Bake in a preheated oven at 175°C for 30 minutes.
06 -
Remove foil, scatter remaining French fried onions over the top, and return to the oven for 5 minutes until onions are crisp and golden.
07 -
Allow to rest for 5 minutes before serving hot.
# Notes:
01 -
For best results, ensure the thawed spinach is thoroughly squeezed dry to prevent excess water in the final dish.