Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 12 Servings
This Monterey Chicken Spaghetti is worth all your time and effort, I’m telling you! Give this recipe a try now and you will not be disappointed. A full-packed meal that will surely make your day very special. Enjoy!
Ingredients:
2 chicken breasts cooked and chopped
12 ounces spaghetti
1 Egg beaten
1 c sour cream
2 10 ounces cans cream of chicken soup
1/2 c parmesan cheese shredded
1 c Monterey Jack Cheese shredded
3 cloves garlic minced, or one tbsp garlic powder
10 ounces package chopped spinach thawed
6 ounces French fried onions divided, this is equal to one can
1 tsp onion powder
Directions:
Place a large pot with salted water on the stove and turn the heat to high. Allow the water to boil.
Add the spaghetti and cook until al dente. Drain and rinse with cold water to stop the cooking process.
Add cracked egg into a large mixing bowl, then beat until creamy.
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Add sour cream, chopped cooked chicken, Parmesan cheese, cream of chicken soup, spinach, 1/2 fried onions, Monterey Jack cheese, onion powder, and garlic. Stir until well mixed.
Add the cooked pasta into the bowl with the cheese mixture, then toss until well coated.
Apply cooking spray in a 9×13-inch baking dish.
Transfer the mixture into the prepared baking dish and spread it evenly.
Cover the baking dish with aluminium foil.
Place it inside the preheated oven and bake for about 30 minutes.
Remove the foil and sprinkle the rest of the onions on top.
Bake for 5 more minutes or until the onions turn golden brown.
Remove from the oven and let it rest for a few minutes at room temperature.
Serve and enjoy!
Nutrition Facts:
Calories 339 | Calories from Fat 153 | Fat 17g26% | Saturated Fat 8g50% | Cholesterol 59mg20% | Sodium 320mg14% | Potassium 331mg9% | Carbohydrates 29g10% | Fiber 2g8% | Sugar 2g2% | Protein 17g34% | Vitamin A 3026IU61% | Vitamin C 2mg2% | Calcium 182mg18% | Iron 1mg6%
Ingredients
- 2 chicken breasts cooked and chopped
- 12 ounces spaghetti
- 1 Egg beaten
- 1 c sour cream
- 2 10 ounces cans cream of chicken soup
- 1/2 c parmesan cheese shredded
- 1 c Monterey Jack Cheese shredded
- 3 cloves garlic minced, or one tbsp garlic powder
- 10 ounces package chopped spinach thawed
- 6 ounces French fried onions divided, this is equal to one can
- 1 tsp onion powder
Instructions
Place a large pot with salted water on the stove and turn the heat to high. Allow the water to boil.
Add the spaghetti and cook until al dente. Drain and rinse with cold water to stop the cooking process.
Add cracked egg into a large mixing bowl, then beat until creamy.
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Add sour cream, chopped cooked chicken, Parmesan cheese, cream of chicken soup, spinach, 1/2 fried onions, Monterey Jack cheese, onion powder, and garlic. Stir until well mixed.
Add the cooked pasta into the bowl with the cheese mixture, then toss until well coated.
Apply cooking spray in a 9×13-inch baking dish.
Transfer the mixture into the prepared baking dish and spread it evenly.
Cover the baking dish with aluminium foil.
Place it inside the preheated oven and bake for about 30 minutes.
Remove the foil and sprinkle the rest of the onions on top.
Bake for 5 more minutes or until the onions turn golden brown.
Remove from the oven and let it rest for a few minutes at room temperature.
Serve and enjoy!
Notes
Nutrition Facts: Calories 339 | Calories from Fat 153 | Fat 17g26% | Saturated Fat 8g50% | Cholesterol 59mg20% | Sodium 320mg14% | Potassium 331mg9% | Carbohydrates 29g10% | Fiber 2g8% | Sugar 2g2% | Protein 17g34% | Vitamin A 3026IU61% | Vitamin C 2mg2% | Calcium 182mg18% | Iron 1mg6%
