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Post by PrisonerOfHope on Mar 11, 2024 20:49:35 GMT -5
I'm making this tomorrow; I'll let you know how it turns out. Monterey Chicken & Spaghetti Casserole
Ingredients 12 oz uncooked dried spaghetti 4 cups cooked boneless, skinless chicken chopped into bite size pieces 2 (10.5oz) cans cream of chicken soup 16 oz sour cream 1 (10oz) package frozen spinach, thawed, chopped, drained 16 oz shredded Monterey Jack cheese (DIVIDED) 2 cloves garlic, minced 1/4 tsp black pepper 1 (6oz) can French's Fried Onions 1/4 cup diced roasted red bell peppers, drained (from a jar) Instructions Preheat oven to 350 degrees. Spray a deep 9 x 13 baking dish with non-stick cooking spray and set aside. Bring a large pot of water and 1/2 TBS salt to a boil. Place in uncooked spaghetti and cook to al dente per directions on back of package. Drain and place back into pot. In a large bowl place 4 cups cooked, boneless & skinless chopped chicken. Add in cream of soups, sour cream, spinach, 1/2 of the cheese, red peppers, black pepper, and garlic. Mix well. Pour mixture into the pot with the cooked, drained spaghetti. Stir well to combine. Place mixture into prepared baking dish and smooth evenly. Sprinkle remaining cheese on top. Sprinkle fried onions on top evenly. Bake in preheated oven, uncovered, for 40-50 minutes, until cheese has melted and casserole is heated through. link
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Post by PrisonerOfHope on Mar 13, 2024 0:11:25 GMT -5
OK, I made the casserole, and here's my review.
I followed the recipe exactly, except I added some thinly sliced carrots both for some color and because I have carrots I have to use before they go bad. The friend I shared it with loved it; I liked it, but I think covering the entire top with the French fried onions was too much - it was onion overkill. Next time I'll just randomly sprinkle the onions over the top, maybe using half the container instead of the entire thing. The recipe made quite a bit - easily 8 servings.
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