Monterey Chicken Spaghetti
This creamy chicken spaghetti recipe is just amazing. In fact, there’s no way to describe how tasty it is, so you’ll just have to make it for yourself! The soft, juicy chicken, creamy cheese sauce and crunchy fried onions on top all come together wonderfully to make one of the best pasta bakes you ever had.
Ingredients
- 21 ounces cream of chicken soup
- 12 ounces evaporated milk
- 2 cups shredded Monterey Jack Cheese
- 3 cups chopped cooked chicken breasts
- 9 ounces thawed spinach
- 1 cup ricotta cheese
- 1- ounce ranch dressing packet
- 12 ounces uncooked spaghetti
- 3 ounces crunchy French fried onions
Instructions
- Preheat the oven to 350°F and grease a 13x9-inch baking dish.
- Snap the spaghetti into thirds, then cook following the instructions on the packaging, stopping when it’s al dente.
- Drain the spaghetti in a colander.
- Squeeze the excess water out of the thawed spinach and drain well.
- Mix the evaporated milk with the ricotta, chicken soup, ranch dressing mix, and cheese in the pot you boiled the spaghetti in.
- Whisk until smooth then stir in the drained spaghetti, chicken, spinach, and shredded cheese.
- Still well.
- Spoon the mixture into the greased baking dish and sprinkle the fried onions on top.
- Cover with foil and bake for 20 minutes.
- Discard the foil and cook for another 5 minutes or until the onions are golden brown.
Tried this recipe?Let us know how it was!