Creamy Monterey Chicken Pasta Casserole
Description
Serve this cheesy, satisfying and comforting dish to your family or even guests.
Ingredients
3 c. diced cooked chicken or rotisserie chicken
1 lb. pasta (linguini, fettuccine, or spaghetti)
2 - 10.5 oz. cans cream of chicken soup
16 oz. sour cream
5 cloves garlic, minced
10 oz. bag frozen spinach, thawed and well-drained
3 c. Monterey Jack cheese, shredded
16 oz. can French's Fried Onions
butter or non-stick cooking spray
salt and black pepper, to taste
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat the oven to 350 degrees F. Butter or spray a 9x13 inch casserole/baking dish to prevent the pasta from sticking.
Bring a large pot of salted water to a boil; cook the pasta until al dente, according to package directions.
Set aside 1/2 c. of pasta water; drain the pasta.
In the same pot, combine the sour cream, cream of chicken soup, spinach, minced garlic, 1 1/2 c. Monterey Jack cheese, salt, pepper, and half of the fried onions; stir well.
Add the pasta and chicken to the mixture; toss until well combined, slowly adding the reserved pasta water to thin out the consistency, as needed.
Pour the pasta mixture into the prepared casserole dish. Top with the remaining cheese and fried onions.
Bake uncovered for about 40 minutes, or until the edges are bubbly and the top is browned.
Remove from the oven; let cool slightly.
Serve.
8 servings.