Effortless Monterey Chicken Spaghetti (Print Version)
# Ingredients:
→ Pasta and Grains
01 -
340 g spaghetti, uncooked
→ Protein
02 -
2 cooked chicken breasts, diced
→ Cheese and Dairy
03 -
1 large egg, whisked
04 -
60 g Parmesan, shredded
05 -
115 g Monterey Jack, shredded
06 -
120 ml sour cream
→ Vegetables
07 -
280 g frozen spinach, squeezed dry
→ Aromatics and Seasoning
08 -
2 cans (295 g each) condensed chicken soup
09 -
3 garlic cloves, minced (or 1 tbsp garlic powder)
10 -
1 tsp onion powder
→ Crispy Topping
11 -
170 g French fried onions, split for use
# Instructions:
01 -
Let the dish cool off for 5 minutes before digging in.
02 -
Pop off the foil, toss on the rest of the fried onions, and bake for another 5 minutes till you see a golden crunch.
03 -
Slide the foil-wrapped dish into your oven at 175°C and bake for half an hour.
04 -
Grease up a 23x33 cm pan, scoop your mixture in, smooth out, and seal it with foil.
05 -
Toss the cooked noodles into the bowl with your creamy chicken-spinach blend and stir everything around so it’s all covered.
06 -
Grab a mixing bowl and whisk the egg first. Dump in the chopped chicken, sour cream, soup, cheeses, dry spinach, half the onions, garlic and onion powder. Stir till everything’s all mixed up.
07 -
Boil the spaghetti in salted bubbling water till it's just right. Drain it really well.
# Notes:
01 -
You don't want soggy stuff, so squeeze all the water out of that thawed spinach before mixing it in.