Monterey Chicken Spaghetti and More Pressure Cooker Delights
This quick and creamy Monterey Chicken Spaghetti combines tender chicken, rich cheeses, sour cream, and spinach in a comforting baked casserole that's ready in under an hour.
Equipment
- 1 Mixing bowl Large
- 1 Baking dish 9x13 inch
Ingredients
Main ingredients
- 12 oz spaghetti cooked
- 2 chicken breasts cooked and chopped
- 1 cup Monterey Jack cheese shredded
- ½ cup parmesan cheese shredded
- 1 cup sour cream
- 1 egg beaten
- 10 oz chopped spinach thawed
- 3 cloves garlic minced or 1 tablespoon garlic powder
- 20 oz cream of chicken soup 2 cans
- 1 teaspoon onion powder
- 6 oz french fried onions divided
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Cook the spaghetti according to package directions, then drain and set aside.
- In a large bowl, mix sour cream, beaten egg, garlic, onion powder, and cream of chicken soup until smooth.
- Add chopped chicken, spinach, Monterey Jack cheese, and half of the parmesan cheese. Stir to combine.
- Fold in the cooked spaghetti so it's evenly coated with the mixture.
- Spread the mixture into a greased 9x13-inch baking dish evenly.
- Sprinkle the remaining parmesan cheese on top.
- Bake uncovered for 25 to 30 minutes or until hot and bubbling.
- Let rest for 5 minutes before serving.
Notes
Let cool before refrigerating or freezing. Perfect for leftovers!