Monterey Chicken Spaghetti Casserole Recipes

CHICKEN SPAGHETTI CASSEROLE I

Steps:

• Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

MONTEREY SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, beat egg. Add sour cream, Parmesan cheese and garlic powder. Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the onions. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated though. Top with remaining onions; return to the oven for 5 minutes or until onions are golden brown.

MONTEREY CHICKEN SPAGHETTI CASSEROLE

Steps:

• Cook the pasta according to the package directions. Drain the cooked pasta. Run under cool water to stop it cooking. Set aside.
• In a large mixing bowl- stir together to chopped chicken, soup, sour cream, spinach, half the cheese, garlic, and half the fried onions.
• Add the pasta to the pot, and stir to evenly combine.
• Grease a 3 quart casserole dish, or 9x13" baking dish, with non stick cooking spray.
• Pour the pasta mixture out into the dish. Using a spatula, spread it out evenly.
• Spread the remaining cheese and fried onions evenly out over top of the casserole.
• Bake at 350 degrees for 40-45 minutes.

MONTEREY SPAGHETTI

Steps:

• Pre heat the oven to 350 degrees. Spray a 9x13 casserole dish with non stick cooking spray.
• Break the spaghetti into thirds and cook pasta according to package directions to al dente. Drain well.
• Drain the spinach well. Squeeze out excess water between two paper towels.
• Use a large mixing bowl or the pot you boiled the spaghetti it. Combine the evaporated milk, chicken soup, ricotta cheese and ranch dressing. Whisk until smooth.
• Stir in the chicken, spinach and Monterrey Jack cheese,
• Toss the spaghetti with the cheesy sauce.
• Transfer to the baking dish and top with fried onions. Cover with foil. Place in pre heated oven.
• Bake for 20 minutes remove foil. Return to oven for another five minutes, or until onions are crisp and golden brown

MONTEREY CHICKEN SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350ºF. Lightly spray a 9x13-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 1/2 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.

EASY MONTEREY CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium heat. Add chicken and saute for about 5 minutes. Add onion and saute until softened, another 5 minutes. Stir in condensed soup, chile peppers, sour cream, milk, cumin, chili powder, coriander, cayenne pepper, and pepper flakes.
• Transfer 1/2 of the chicken mixture into a 9x13-inch pan. Layer with 1/2 of the tortilla chips and 1/2 of the Monterey Jack cheese. Repeat layers once more and cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 more minutes.

MONTEREY CHICKEN CASSEROLE

Steps:

• Preheat oven to 375.
• In a large bowl combine chicken cubes, taco sauce, onion, chilies, corn, rice, water and olives.
• Spoon into ungreased 13x9-inch baking dish.
• In a medium bowl, combine taco shell pieces and cheese.
• Sprinkle over chicken mixture.
• Bake 40-45 minutes, or until top is golden brown.

MONTEREY CHICKEN CASSEROLE

Steps:

• Heat oven to 375 degrees.
• Mix chicken, corn, soup, and cheese in an 9 x 13 baking dish.
• Mix Bisquick and milk into soft dough.
• Turn dough onto surface dusted with Bisquick.
• Knead 10 times.
• Roll 1/2" thick.
• Cut with 2 1/2" cutter.
• Place biscuits on chicken mixture.
• Bake 20-25 minutes until biscuits are golden.