I TRIED this Monterey Chicken Spaghetti Recipe and Now I'm Hooked

Ingredients

• 1.5 pounds Chicken Breast (cut into bite‑size pieces)
• 1 cup Frozen Spinach (chopped, thawed and excess water squeezed out)
• 1 can Cream of Mushroom Soup (10.5 oz, chicken‑flavored version used in video)
• 1 large Egg (room temperature)
• 0.5 cup Parmesan Cheese (shredded)
• 1 cup Monterey Jack Cheese (shredded)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Paste
• 0.5 cup Sour Cream
• 1 cube Chicken Bouillon (use sparingly, it’s salty)
• 0.5 cup Fried Onions (store‑bought crispy fried onions)
• 8 ounces Spaghetti (dry, broken in half for easier mixing)
• 1 tablespoon Olive Oil
• 1 tablespoon Salt (for pasta water)
• 1 teaspoon Black Pepper (freshly ground)

Instructions

1. Cook the Spaghetti

   Bring a large pot of water to a boil, add a tablespoon of salt, then add the spaghetti. Cook until al dente (about 8‑9 minutes) and drain using a colander. Set aside.

   Time: PT10M

   Temperature: 212°F

2. Season the Chicken

   In a bowl, toss the bite‑size chicken pieces with garlic paste, black pepper, and a pinch of chicken bouillon (use sparingly).

   Time: PT3M

3. Cook the Chicken

   Heat olive oil in a skillet over medium‑high heat. Cook the seasoned chicken in batches until fully cooked and no longer pink (internal temperature 165°F). Transfer cooked chicken to a separate bowl and keep warm.

   Time: PT10M

   Temperature: 350°F

4. Combine the Casserole Mixture

   In the mixing bowl, combine the cooked chicken, egg, cream of mushroom soup, sour cream, thawed spinach, onion powder, and half of the shredded Monterey Jack and Parmesan cheeses. Mix until evenly incorporated.

   Time: PT5M

5. Add Pasta to the Mixture

   Add the drained spaghetti to the bowl and toss until the pasta is fully coated with the creamy mixture.

   Time: PT3M

6. Prepare Baking Dish

   Preheat the oven to 350°F. Lightly spray the baking dish with cooking spray.

   Time: PT5M

   Temperature: 350°F

7. Transfer to Baking Dish

   Pour the chicken‑pasta mixture into the prepared baking dish and spread evenly.

   Time: PT2M

8. Add Toppings

   Sprinkle the remaining Monterey Jack cheese, then the remaining Parmesan cheese, and finally the fried onions over the top.

   Time: PT2M

9. Bake the Casserole

   Place the dish in the preheated oven and bake for 40‑50 minutes, until the cheese is bubbly and the fried onions are golden‑brown and crisp.

   Time: PT45M

   Temperature: 350°F

10. Rest and Serve

    Remove from oven and let rest 5 minutes before serving to allow the casserole to set.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

55 g

Fat

20 g

Fiber

3 g