Monterey Chicken Spaghetti Casserole
Cheesy, rich Monterey Spaghetti Pasta Casserole with spinach and tender pieces of chicken. Your whole family will love this cheesy delicious casserole!
Servings 8 servings
Calories 610kcal
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
Nutrition
Calories: 610kcal | Carbohydrates: 50g | Protein: 38g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 103mg | Sodium: 1139mg | Potassium: 558mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4336IU | Vitamin C: 3mg | Calcium: 453mg | Iron: 3mg