Monterey Chicken Spaghetti Casserole
This Monterey Chicken Spaghetti Casserole is a creamy, cheesy baked pasta made with tender chicken, spinach, ricotta, Monterey Jack cheese, and a savory ranch-seasoned sauce, finished with a crisp onion topping.
Print
Pin
Servings: 8
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
To make this Monterey Chicken Spaghetti Casserole gluten free, substitute the spaghetti with certified gluten-free pasta. Use gluten-free cream of chicken soup and ensure the ranch seasoning packet and fried onions are labeled gluten free, as these often contain hidden wheat-based additives.