Monterey Chicken Spaghetti Casserole Recipes

MONTEREY CHICKEN SPAGHETTI

Steps:

• Cook the spaghetti according to package directions.
• While the pasta is cooking in a medium bowl beat the egg and then stir in cooked chopped chicken, sour cream, cream of chicken soup, Parmesan cheese, Monterrey Jack cheese, spinach, half the fried onions and garlic and onion powder.
• Drain the spaghetti and to egg and chicken mixture and then toss to combine.
• Transfer to a greased 9x13 baking dish and cover with foil.
• Bake at 350º for 30 minutes
• At then end of 30 minutes remove foil and sprinkle on the remaining onions
• Return to oven for another five minutes, or until onions are crisp and golden brown

MONTEREY CHICKEN SPAGHETTI CASSEROLE

Steps:

• Cook the pasta according to the package directions. Drain the cooked pasta. Run under cool water to stop it cooking. Set aside.
• In a large mixing bowl- stir together to chopped chicken, soup, sour cream, spinach, half the cheese, garlic, and half the fried onions.
• Add the pasta to the pot, and stir to evenly combine.
• Grease a 3 quart casserole dish, or 9x13" baking dish, with non stick cooking spray.
• Pour the pasta mixture out into the dish. Using a spatula, spread it out evenly.
• Spread the remaining cheese and fried onions evenly out over top of the casserole.
• Bake at 350 degrees for 40-45 minutes.

MONTEREY CHICKEN SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
• Cook spaghetti according to package directions. Drain.
• In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup cheese, garlic and 1/2 can of French's French Fried Onions.
• Stir in cooked spaghetti. Pour into prepared pan.
• Sprinkle remaining shredded cheese and onions on top of pasta mixture.
• Bake, uncovered, for 40 to 50 minutes.

CHICKEN SPAGHETTI CASSEROLE I

Steps:

• Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

MONTEREY SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, beat egg. Add sour cream, Parmesan cheese and garlic powder. Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the onions. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated though. Top with remaining onions; return to the oven for 5 minutes or until onions are golden brown.

MONTEREY SPAGHETTI

Steps:

• 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

MONTEREY CHICKEN CASSEROLE

Steps:

• Preheat oven to 375.
• In a large bowl combine chicken cubes, taco sauce, onion, chilies, corn, rice, water and olives.
• Spoon into ungreased 13x9-inch baking dish.
• In a medium bowl, combine taco shell pieces and cheese.
• Sprinkle over chicken mixture.
• Bake 40-45 minutes, or until top is golden brown.