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
Notes
Storage - Cool to room temperature. Store the Monterey Chicken Spaghetti casserole in the fridge tightly sealed with plastic wrap or foil for up to three days. Wrap tightly and freeze up to two months. Reheat in the microwave or oven.
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
