Monterey Chicken Casserole
fromthecountrycook.netwww.thecountrycook.net/monterey-chicken-casserole
A creamy, cheesey chicken casserole dish topped with fried onions.
Ingredients
Instructions
Preheat the oven to 350° F. Spray a 9x13-inch baking dish with nonstick cooking spray.
Cook 16 ounce box rigatoni according to the package directions. Reserve one cup of the pasta water then drain and set aside.
To the baking dish (or a bowl if you prefer), add 2 cups diced or shredded cooked chicken, 2 (10.5 ounce) cans reduced-sodium cream of chicken soup, 2 (10.5 ounce) cans reduced-sodium cream of chicken soup, 16 ounce container sour cream, 1 cup reserved pasta water, 12 ounce frozen chopped spinach, 1 cup shredded Monterey Jack cheese, half of the French-fried onions, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder and ½ teaspoon paprika. Mix until fully combined.
Add the cooked rigatoni pasta and mix until completely combined. If you used a bowl to combine everythinging, pour it all into the baking dish.
Top with the remaining 1 cup shredded Monterey Jack cheese.
Bake on the middle oven rack for 30 minutes uncovered.
Top with the remaining French-fried onions. Bake for an additional 10 minutes.
Top with 2 Tablespoons chopped parsley (optional)
Nutrition
- Calories
- 646 kcal
- Carbohydrate Content
- 64 g
- Protein Content
- 26 g
- Fat Content
- 31 g
- Sodium Content
- 843 mg
- Fiber Content
- 4 g
- Sugar Content
- 8 g
- Serving Size
- 1 serving
