Monterey Chicken Spaghetti: Pressure Cooker Comfort Food You Gotta Try
This comforting Monterey Chicken Spaghetti gets creamy, cheesy, and flavorful with ease—perfect for pressure cooking or baking. It’s layers of chicken, spinach, and pasta hugged in rich sauce and topped with a crunchy onion crust.
Equipment
- 1 Mixing bowl large
Ingredients
Main Ingredients
- 12 oz spaghetti
- 2 chicken breasts cooked and chopped
- 1 cup Monterey Jack cheese shredded
- 0.5 cup parmesan cheese shredded
- 1 cup sour cream
- 1 egg beaten
- 10 oz chopped spinach thawed and drained
- 3 cloves garlic minced or 1 tablespoon garlic powder
- 2 10-oz cans cream of chicken soup
- 1 teaspoon onion powder
- 6 oz French fried onions divided
Instructions
Instructions
- Preheat oven to 350°F and grease a 9x13 inch baking dish.
- Cook spaghetti according to package directions until al dente. Drain and set aside.
- In a large bowl, combine chopped chicken, Monterey Jack, parmesan, sour cream, beaten egg, spinach, garlic, cream of chicken soup, and onion powder. Stir until creamy.
- Fold in cooked spaghetti gently ensuring it is evenly coated.
- Transfer mixture to greased dish and top with half of the French fried onions.
- Bake uncovered for 25 to 30 minutes until bubbly and edges are golden.
- Remove from oven, top with remaining French fried onions and return to oven for 5 more minutes until crispy. Let sit 5 minutes before serving.
Notes
Leftovers can be stored in the fridge for up to 4 days or frozen in portions. Reheat gently with a splash of water or broth.