This Monterey Chicken Spaghetti is rich and creamy with big chunks of chicken and full of flavor. If you love easy, cheesy pasta dishes then this is the recipe for you.
Love this recipe? Next time try Chicken Spaghetti with Rotel - two words - A MAZING!!! It's the inspiration for this new casserole!
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Why you'll love this recipe
✔️ This cheesy chicken recipe is so easy to make but tastes creamy and delicious.
✔️ Ready in under an hour for a quick and easy weeknight meal.
✔️All ingredients simple ingredients can be easily found in your local grocery store.
Ingredients
For the exact measurements for this easy chicken casserole, please refer to the printable recipe card at the bottom of this post.
- spaghetti - you can substitute fettuccine pasta if you'd prefer.
- Cooked chicken breasts, leftover chicken or rotisserie chicken is great for this recipe!
- package frozen chopped spinach
- ricotta cheese or sour cream
- cream of chicken soup, you can substitute with cream of mushroom soup
- evaporated milk or whole milk
- ranch dressing mix
- shredded Monterey Jack Cheese
- crispy fried onions
Instructions
This is an overview of the instructions for the Monterey Chicken Recipe. For the complete directions just scroll down to the bottom!
- Pre heat the oven to 350 degrees. Spray a 9x13 casserole dish with non stick cooking spray.
- Break the spaghetti into thirds and cook spaghetti in a large pot of boiling water to al dente. Drain spaghetti well.
- While the pasta is cooking combine the evaporated milk, chicken soup, ricotta cheese and ranch dressing in a large mixing bowl. Whisk until smooth.
- Drain the spinach well. Squeeze out excess water between two paper towels.
- Add the chopped chicken, spinach and Monterey Jack cheese to the sauce.
- Stir in the cooked noodles.
- Transfer to the baking dish, top with fried onions and cover with foil.
- Bake at 350º for 20 minutes
- At then end of 20 minutes remove foil and top with fried onions. Return to oven for another five minutes, or until onions are crisp and golden brown
Equipment
- You'll need a large baking dish.
- Non-stick cooking spray.
FAQ's
Yes, you can. However, the evaporated milk really makes this casserole extra creamy.
Yes, you can. Just make sure to chop or shred the chicken before adding it to your casserole.
Yes, you can use cheddar cheese or even mozzarella cheese. Use your favorite cheese, it should work well in this recipe.
Tips
- This casserole can be assembled a day ahead and covered with foil and stored in the fridge until you are ready to make it. Just be sure not to add the fried onions when you assemble.
- If you want to make this dish even heartier, you can top with crispy bacon or ham.
- This dish is also great for leftovers. Simply reheat in the oven for a quick and easy lunch or dinner.
- If you prefer a thinner sauce add a splash of chicken broth to the cheesy sauce.
- Don't forget to salt your pasta water when you are cooking your pasta! It really gives your pasta great flavor.
Variations
- Switch out the cooked chicken with cooked ham for a different twist.
- Add in your favorite cooked vegetables, like mushrooms, or broccoli.
- Not a fan of spinach? Leave it out! Top with thinly sliced green onions for a light onion flavor.
- Change up the cheese in this recipe and use your favorite. For example Mexican blend or cheddar cheese would taste great. Sub the fried onions for parmesan cheese - yum!
- Make this creamy recipe vegetarian by leaving out the chicken.
- If you enjoy whole wheat pasta, it will work great in this recipe.
Storage
Refrigerate - Cool to room temperature. Store your Monterey Chicken Spaghetti casserole in the fridge tightly sealed with plastic wrap or foil for up to three days.
Freezer - Freeze this casserole by wrapping it tightly with plastic wrap and then foil. It will keep for up to two months. To thaw, place it in the fridge overnight.
Reheat - Reheat single servings in the microwave for one to two minutes or a large portion in the oven at 350 degrees for 10-15 minutes.
Related recipes
Still looking for a family favorite? Be sure to try these new chicken casserole recipes!
- This Chicken and Broccoli Pasta recipe is another creamy chicken dish that you may want to try.
- Creamy Taco Spaghetti Casserole is SO GOOD! Sub it out for your next Taco Tuesday!
- Of course you need to try the original Chicken Spaghetti with Rotel Tomatoes - filled with cheesy pasta goodness!
- If you love cheesy chicken recipes like this, I think you will enjoy this Cheesy Chicken Tetrazzini Casserole recipe or the Alfredo Stuffed Shells - this yummy baked dish is AMAZING!
- If you love that crunchy topping be sure to try the Ritz Cracker Chicken Casserole Recipe - it's delicious!
- Chicken Noodle Casserole is hearty and comforting is makes for a filling family-friendly meal.
- Looking for a bowl of warm soup? Try this Chicken and Dumplings Soup recipe.
Not what you're looking for? You'll lots of casseroles here!
Serve with
- This Monterey Chicken Spaghetti recipe would be so tasty when served with a green salad and some freshly baked rolls.
- Other suggestions would be green vegetables like green beans or brussel sprouts.
- Chocolate Chip Cookies go with every meal if you ask me! You can't go wrong by ending your meal with this Snickers Chocolate Chip Cookies recipe.
Looking for more ideas? Click here for 50+ ideas, What to Serve with Chicken Spaghetti Casserole.
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If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Monterey Chicken Spaghetti Casserole
Ingredients
- 12 ounces spaghetti
- 3 cups cooked chicken, diced
- 9 ounces package frozen spinach thawed, squeeze to remove excess water
- 1 cup ricotta cheese
- 21 ounces cream of chicken soup (that's two 10.5 ounce cans)
- 12 ounce evaporated milk
- 1 ounce ranch dressing packet
- 2 cups shredded Monterey Jack Cheese
- 3 oz crunchy fried onions about half a can
Instructions
- Pre heat the oven to 350 degrees. Spray a 9x13 casserole dish with non stick cooking spray.
- Break the spaghetti into thirds and cook pasta according to package directions to al dente. Drain well.
- Drain the spinach well. Squeeze out excess water between two paper towels.
- Use a large mixing bowl or the pot you boiled the spaghetti it. Combine the evaporated milk, chicken soup, ricotta cheese and ranch dressing. Whisk until smooth.
- Stir in the chicken, spinach and Monterrey Jack cheese,
- Toss the spaghetti with the cheesy sauce.
- Transfer to the baking dish and top with fried onions. Cover with foil. Place in pre heated oven.
- Bake for 20 minutes remove foil. Return to oven for another five minutes, or until onions are crisp and golden brown
Debbie E. Lopez says
I made this for my Bunco Ladies Luncheon, they absolutely loved it!!!
Debra Clark says
That's awesome, glad it was a hit Deb! I'm such a fan of spinach, this one has always been a favorite of mine as well. Thanks for sharing!!
Janet Boyce-Ahlbrandt says
Just tried Monterey Chicken and it was perfect! My husband had teeth removed a few weeks ago so having to cook soft foods. This has all his favorites and he truly enjoyed it. Glad I found you, will be checking in often.
Debra Clark says
That's awesome, Janet; I'm so glad you enjoyed the recipe! It's one of my favorites!! Thanks for swinging back to leave a comment. I really appreciate hearing from you and your support of the blog. Best wishes for quick healing for your hubby!
Lois says
We had this meal a few weeks ago and was just so satisfying loved it. Making again very soon.
Debra Clark says
I love the spinach mixed with the cheesy sauce. It's the best! thanks for sharing!
Barbara Beasy says
Can you substitute cottage cheese for the ricotta? Have you ever tried cottage cheese in this recipe?
Bowl Me Over says
Though I haven't tried cottage cheese, but it would work in this recipe. The tangy flavor would be excellent! Another thing I've done if I'm using cottage cheese is run it through the food processor and that gets rid of the curds. Not necessary, but just a tip. Happy Holidays Barbara!
Jill says
You have 20 oz can cream of chicken then underneath 2 cans do you use 2 20 or can?
Bowl Me Over says
Sorry for the confusion Jill. I've corrected the recipe card. You'll use two 10.5 ounce cans - 21 ounces total.