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  • COURSE : Dinner, Lunch
  • SERVINGS : 6


1 16 oz. package spaghetti, cooked and drained

1 10.75 oz. can condensed cream of chicken soup

1 10 oz. package frozen spinach, thawed and drained

1 8 oz. container sour cream

1 8 oz. package cream cheese, softened

1 6 oz. package fried onions, divided

4 cups cooked chicken shredded

3 cloves garlic minced

1 teaspoon onion powder


2 cups Monterey jack cheese shredded and divided

1/4 cup grated Parmesan cheese

Kosher salt and freshly ground pepper to taste


Preheat your oven to 350ºF (175ºC) and lightly grease a 9×13-inch baking dish with non-stick spray.

In a large bowl, combine the condensed cream of chicken soup, sour cream, and softened cream cheese. Season with salt, pepper, minced garlic, and onion powder. Mix until well combined.

Stir in the shredded chicken, thawed and drained spinach, 1 cup of shredded Monterey jack cheese, and half of the fried onions.

Add the cooked and drained spaghetti to the bowl, tossing gently until the noodles are evenly coated with the creamy mixture.

Transfer the spaghetti mixture to the greased baking dish, spreading it out evenly.

Sprinkle the grated Parmesan cheese and the remaining 1 cup of shredded Monterey jack cheese over the top.

Finally, scatter the remaining fried onions across the dish, providing a delightful crunch.

Place the baking dish in the preheated oven and bake for approximately 40 minutes, or until the cheese is bubbly and golden brown.

Once done, remove the Monterey Chicken Spaghetti Bake from the oven and let it cool for a few minutes before serving.

Serve this comforting delight to your loved ones, watch their faces light up, and savor every cheesy, creamy, and satisfying bite!


Feel free to customize this recipe to suit your preferences. You can add diced bell peppers, mushrooms, or any other vegetables you enjoy.

If you’re looking to make this dish ahead of time, you can assemble it up to step 7, cover it tightly with aluminum foil, and refrigerate it overnight. Just remember to increase the baking time slightly when you’re ready to cook it.

For a lighter version, you can opt for reduced-fat cream cheese, sour cream, and low-sodium condensed cream of chicken soup.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before enjoying another comforting meal.


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