Cheesy Chicken Bake (Print Version)
# Ingredients:
→ Base Essentials
01 -
4 cups diced, cooked chicken
02 -
12 ounces spaghetti, uncooked
→ Creamy Elements
03 -
16 ounces sour cream
04 -
2 cans (10.5 ounces each) of cream of chicken soup, unsalted
05 -
2 cups Monterey Jack cheese, shredded (divide it in half)
→ Veggies & Flavor
06 -
10 ounces spinach (use frozen, then thaw and squeeze out the water)
07 -
2 minced garlic cloves
→ Crunchy Topping
08 -
6 ounces crispy fried onions (like the French's brand)
# Instructions:
01 -
Set your oven to heat up to 350°F (175°C). Coat a 9x13-inch baking pan lightly with some cooking spray.
02 -
Cook the spaghetti as instructed on its packaging until it’s just tender (al dente). Drain off the water and leave it aside.
03 -
In a big mixing bowl, combine the cooked chicken, sour cream, cream of chicken soup, spinach, half the cheese, the minced garlic, and half of the fried onions.
04 -
Add the prepared spaghetti to the chicken mixture. Stir well until it’s all mixed up, then pour it into the sprayed baking dish.
05 -
Scatter the rest of the cheese and fried onions over the top. Bake it uncovered for 40-50 minutes or until it looks golden and bubbly.
# Notes:
01 -
You can swap spinach with mushrooms or skip it completely.
02 -
This dish can be made in advance and baked later.
03 -
If fried onions aren’t handy, breadcrumbs can work too.