Cheesy, rich Monterey Spaghetti Pasta Casserole with spinach and tender pieces of chicken. Your whole family will love this cheesy delicious casserole!
9ouncespackage frozen spinach thawed, squeeze to remove excess water
1cupricotta cheese
21ouncescream of chicken soup (that's two 10.5 ounce cans)
12ounceevaporated milk
1ounceranch dressing packet
2cupsshredded Monterey Jack Cheese
3ozcrunchy fried onionsabout 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