Monterey Chicken Spaghetti Pressure Cooker Recipe
This Monterey Chicken Spaghetti is a comforting and cheesy casserole packed with chicken, sour cream, spinach and topped with crispy fried onions—perfect for busy weeknights or freezing for later!
Equipment
- 1 Mixing bowl
- 1 9×13-inch Baking Dish
Ingredients
Main ingredients
- 12 oz dried spaghetti
- 4 cups chopped cooked chicken
- 16 oz sour cream 1 container
- 2 cans Unsalted Cream of Chicken Soup 10.5 oz each
- 10 oz frozen spinach thawed and drained
- 2 cups shredded Monterey Jack cheese divided
- 2 cloves garlic minced
- 1 can French's French Fried Onions 6 oz, divided
Instructions
Instructions
- Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
- Cook spaghetti according to package directions. Drain.
- In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup cheese, garlic and ½ can of French’s French Fried Onions.
- Stir in cooked spaghetti.
- Pour into prepared pan.
- Sprinkle remaining shredded cheese and onions on top of pasta mixture.
- Bake, uncovered, for 40 to 50 minutes.
- Let stand 5 minutes before serving.
- Enjoy!
Notes
I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium. You can buy it by the case at Amazon: https://amzn.to/49n4uZE. Optional: Make in advance and refrigerate or freeze for later. Add several minutes to bake time if chilled. Thaw completely before baking if frozen.
