Monterey Chicken Spaghetti Recipes

MONTEREY CHICKEN SPAGHETTI

Monterey Chicken Spaghetti image

Monterey Chicken Spaghetti is packed with chicken, spinach and pasta and topped wit crispy fried onions. This is sure to become a new family favorite!

Provided by Susanne

Number Of Ingredients 11

Ingredients

12 oz spaghetti
2 chicken breasts (cooked and chopped)
1 cup Monterey Jack Cheese (shredded)
1/2 cup parmesan cheese (shredded)
1 cup sour cream
1 egg (beaten)
10 oz package chopped spinach (thawed)
3 cloves garlic (minced, or one tablespoon garlic powder)
2 10 oz cans cream of chicken soup
1 teaspoon onion powder
6 oz french fried onions (divided, this is equal to one can )

Steps:

Cook the spaghetti according to package directions.
While the pasta is cooking in a medium bowl beat the egg and then stir in cooked chopped chicken, sour cream, cream of chicken soup, Parmesan cheese, Monterrey Jack cheese, spinach, half the fried onions and garlic and onion powder.
Drain the spaghetti and to egg and chicken mixture and then toss to combine.
Transfer to a greased 9x13 baking dish and cover with foil.
Bake at 350º for 30 minutes
At then end of 30 minutes remove foil and sprinkle on the remaining onions
Return to oven for another five minutes, or until onions are crisp and golden brown

Nutrition Facts : ServingSize 1 cup, Carbohydrate 29 g, Protein 17 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 59 mg, Sodium 320 mg, Fiber 2 g, Sugar 2 g, Calories 339 kcal

MONTEREY CHICKEN

Monterey Chicken image

Classic Monterey Chicken with sauteed onions, peppers and mushrooms. It's worth the extra time!!

Provided by Leigh

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 3h

Yield 4

Number Of Ingredients 8

Ingredients

4 (5 ounce) skinless, boneless chicken breast halves
1 cup teriyaki marinade sauce
½ pound bacon
2 tablespoons butter
1 small onion, cut into long slices
1 small green bell pepper, cut into thin strips
1 (8 ounce) package fresh mushrooms, coarsely chopped
4 slices mozzarella cheese

Steps:

To Marinate: Place chicken in a nonporous glass dish or bowl. Pour marinade over chicken and toss to coat. Cover and refrigerate to marinate for 1 to 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Remove chicken from the marinade and place in a 9x13-inch baking dish. Reserve 1/3 cup marinade and discard the rest.
Bake chicken in the preheated oven for 20 to 30 minutes, or until cooked through and juices run clear.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In same skillet, melt butter over medium high heat. Saute onion, bell pepper and mushrooms for about 3 to 5 minutes. Add reserved 1/3 cup of marinade and simmer until soft. Drain and set onion mixture aside.
Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake for another 10 to 15 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 642.2 calories, Carbohydrate 27.5 g, Cholesterol 140.2 mg, Fat 37.5 g, Fiber 1.3 g, Protein 46.4 g, SaturatedFat 15.4 g, Sodium 2806.6 mg, Sugar 23.8 g

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