Monterey Chicken Delight (Print Version)
# Ingredients:
→ Main ingredients
01 -
200 grams Monterey Jack cheese, grated – keep some separate
02 -
170 grams crispy French Fried Onions, split in half
03 -
595 grams smooth and creamy chicken soup, unsalted
04 -
280 grams thawed spinach with all the water squeezed out
05 -
2 minced garlic cloves for flavor
06 -
960 millilitres cooked chicken breast, diced
07 -
340 grams uncooked spaghetti noodles
08 -
475 grams tangy sour cream
# Instructions:
01 -
Heat up your oven to 175°C and lightly grease a 33 x 23 cm casserole dish with cooking spray.
02 -
Boil the spaghetti in a pot of salted water until it’s firm but not mushy. Drain and set aside.
03 -
Take a big bowl and combine the cut-up chicken, spinach that’s been drained well, sour cream, creamy chicken soup, shredded Monterey Jack cheese (100 grams of it), French Fried Onions (half of them), and the garlic.
04 -
Add the pasta into the chicken mixture and gently mix it all up till it’s combined evenly.
05 -
Pour the mixture into the greased casserole dish and make sure it’s spread out evenly.
06 -
Sprinkle the rest of the shredded cheese and the remaining French Fried Onions over the top to cover it nicely.
07 -
Pop the dish into the middle of your oven uncovered, and bake it for 40 to 50 minutes, or until it’s bubbly and the onions look golden.
# Notes:
01 -
Make sure all the extra liquid is pressed out of the spinach. It’ll prevent the dish from turning watery.