Monterey Chicken Spaghetti Bake

Born and raised in New Orleans, Louisiana (known for some of the best food in the world) I have a mixture of personal recipes as well as some favorites I've found along the way.

Monterey chicken spaghetti is a pasta bake that will quickly become a highly requested recipe in your family. It’s creamy and cheesy with a crispy fried onion topping. This hearty pasta is also loaded with spinach and even if you aren’t a spinach lover, it tastes so good and just blends right in. This is a pasta recipe that the disappears quickly and it’s one of the most requested pasta dishes in our house.

3 cups rotisserie or diced cooked chicken

1 lb. Spaghetti linguini, fettuccini or bucatini all work

2-10.5 oz cans Cream of Chicken

1-16 oz container sour cream

5 cloves garlic, minced

10 oz bag frozen spinach thawed and well drained

3 cups Monterey jack cheese, shredded

16 oz can French's fried onions

Butter or non cooking spray for greasing baking dish

salt and pepper, to taste go light on salt as the cheese and cream of chicken is salty.

Note: Ingredients may have been altered from the original.

Directions at badbatchbaking.com

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