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Instant Pot Monterey Spaghetti taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

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!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 people
Calories 520 kcal

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.