Some recipes don’t need a big introduction. This Monterey Chicken Spaghetti Casserole is one of those. It’s cheesy, comforting, and the kind of dinner that doesn’t ask you to try too hard — which, honestly, is exactly what I want most nights. Especially the ones where everyone’s hungry now and my patience is… questionable.
Table of Contents
If you’ve ever stared into your fridge thinking, I swear there’s food in here, why can’t I see it, you’re already in the right headspace for this casserole.
How This Recipe Snuck Into My Regular Rotation
I didn’t grow up eating Monterey Chicken Spaghetti Casserole. This isn’t some passed-down family heirloom recipe written on a stained index card. It kind of… happened. One night. By accident. Leftover chicken, half a bag of spinach I kept forgetting about, and a box of spaghetti that had been pushed to the back of the pantry like it was in time-out.
I wasn’t expecting much. I just needed dinner. Something warm. Something filling. Something that might stop everyone from asking, “What’s taking so long?”
But then it came out of the oven bubbling, smelling ridiculous in the best way. Creamy. Cheesy. Crunchy on top. The room got quiet. Plates were cleaned. Someone asked if there was more before I even sat down. And I remember thinking, Okay… maybe this is more than a random weeknight thing.
That’s how this Monterey Chicken Spaghetti Casserole stuck around. It earned its spot.
Why This Casserole Works (Even When You’re Tired)
There’s something reassuring about this dish. It’s rich without being heavy. Cheesy without feeling like it’s trying too hard to be indulgent. The ranch seasoning adds just enough “what is that?” flavor to keep things interesting, but it doesn’t scream for attention.
And the fried onions on top? I go back and forth on whether they’re essential. Sometimes I think, eh, I could skip them. Then I don’t. And I’m glad I didn’t. Crunch matters.
This Monterey chicken casserole is forgiving, too. Measurements don’t have to be perfect. You can eyeball. You can swap. You can mess up a little. It still comes together, which feels kind of like a small win on a long day.
Ingredient Notes
Let’s not pretend we’re measuring with laboratory precision here.
- Spaghetti – Breaking it feels slightly wrong, I know. But shorter noodles just make this casserole easier to scoop and serve.
- Cooked Chicken – Rotisserie chicken saves lives. Or at least weeknights.
- Frozen Spinach – Fine. Great, actually. Just squeeze it like it owes you money.
- Ricotta Cheese – This is the quiet hero. It softens everything without making it heavy.
- Cream of Chicken Soup – Not glamorous, but it holds the whole thing together.
- Evaporated Milk – I used to side-eye this ingredient. Now I trust it.
- Ranch Packet – Adds personality. Don’t overthink it.
- Monterey Jack Cheese – Melts beautifully. No drama.
- Fried Onions – Optional in theory. Not optional in my kitchen.
Making It (No Overthinking Required)
- Start by heating your oven. That’s step one and honestly feels productive enough already.
- Cook the spaghetti just until al dente. Drain it well. Don’t forget about it in the sink — I’ve done that. More than once.
- While that’s cooking, deal with the spinach. Thaw it. Squeeze it. Then squeeze it again. Extra moisture is the enemy here.
- In a big bowl (or the pasta pot, because fewer dishes = happiness), whisk together the evaporated milk, cream of chicken soup, ricotta, and ranch seasoning. It’ll look a little weird at first. That’s normal.
- Add in the chicken, spinach, and shredded Monterey Jack cheese. Fold everything together gently, then add the spaghetti. Stir until it all looks evenly coated and comforting — you’ll know.
- Transfer it to a greased baking dish, sprinkle those fried onions on top, cover with foil, and bake. Toward the end, uncover it so the onions can crisp up and do their thing.
At this point, the kitchen smells really good. Like people wandering in asking, “Is it ready yet?” good.
Leftovers & Storage (A Rare Bonus)
This Monterey Chicken Spaghetti Casserole reheats surprisingly well. Refrigerate leftovers for up to four days. Microwave works, oven works. It doesn’t dry out or get weird, which I appreciate.
If you want to freeze it, do that before adding the fried onions. Add those fresh later so they stay crunchy. Learned that the hard way.
Variations (Because No One Cooks the Same Way Twice)
You can swap the spaghetti for rotini or penne. Mozzarella works if Monterey Jack isn’t around. Add mushrooms. Add bacon. Leave the spinach out entirely if that’s your thing.
This casserole doesn’t judge. It just wants to be eaten.
What to Serve With It
Honestly? Nothing. This Monterey chicken spaghetti casserole can stand on its own. But a simple salad helps balance the richness, and garlic bread never hurts anyone’s feelings.
FAQ:
Can I make this ahead?
Yes. Assemble it, cover it, refrigerate, bake later.
Is it kid-friendly?
Very. You can tone down the ranch if needed.
Is it fancy?
No. And that’s kind of the point.
If you’re craving something warm, cheesy, and dependable — the kind of dinner that makes the table feel calmer — this Monterey Chicken Spaghetti Casserole is worth making. Even if you’re tired. Even if the day was weird. And if you do try it, I really want to know… did it earn a spot in your rotation too?
Monterey Chicken Spaghetti Casserole
Ingredients
- 12 oz spaghetti
- 3 c cooked chicken diced
- 9 oz frozen spinach thawed and excess moisture removed
- 1 c ricotta cheese
- 21 oz cream of chicken soup two 10.5 oz cans
- 12 oz evaporated milk
- 1 oz ranch seasoning packet
- 2 c Monterey Jack cheese shredded
- 3 oz crispy fried onions
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
- Break the spaghetti into thirds and cook according to package directions until al dente. Drain thoroughly and set aside.
- Drain the thawed spinach completely, pressing between paper towels to remove excess liquid.
- In a large mixing bowl, combine the evaporated milk, cream of chicken soup, ricotta cheese, and ranch seasoning. Whisk until smooth and fully blended.
- Add the cooked chicken, spinach, and shredded Monterey Jack cheese to the mixture. Stir until evenly combined.
- Fold the cooked spaghetti into the sauce mixture until the pasta is fully coated.
- Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the fried onions over the top.
- Cover with foil and bake for 20 minutes. Remove the foil and return to the oven for an additional 5 minutes, or until the onions are golden brown and the casserole is heated through.
- Remove from the oven and allow to rest for several minutes before serving.
Notes
