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Monterey Chicken Casserole is a creamy baked pasta dish thats easy to make, comes together in under an hour, tastes fantastic and makes for great leftovers too!A Creamy Cheesy Chicken BakeMonterey Chicken Casserole is loaded with Monterey Jack cheese, seasoned chicken, pasta with French-fried onions, spinach and plenty of creaminess. This is such a fun dish to make because its so easy, you literally mix everything right there in the baking dish (yay for less dishes!) Monterey Chicken Casserole is a family favorite dinner that comes together in no time!Frequently Asked Questions:Why is it called Monterey Chicken Casserole? So, you may had heard of Monterey Chicken (like the kind served at restaurants) that is chicken topped with BBQ sauce cheese and bacon. Whereas with this recipe is made with chicken, spinach and cheese in a creamy casserole. They are two different things but are both made with Monterey Jack cheese which is where they get their names. That is the only similarity. What else can I add to this casserole? You can add peas or green beans to the casserole as well. You can also omit the spinach and use either of those in place of it. Can I make this dish spicier? Yes you can use pepper jack cheese in place of the Monterey Jack cheese. You could also add red pepper flakes or even cayenne pepper. My husband hates sour cream, what else can I use? This is probably the most frequent question I get when a recipe has sour cream. First, I will say, maybe just try it. Usually they really have no idea its in there unless you tell them. You dont taste it as a separate ingredient. Its not like dolloping a big heaping spoon of sour cream on a taco. This is being mixed in with a bunch of other ingredients to add thick creaminess. The only other option I would suggest if you just cant bring yourself to use it is creme fraiche. It has the same thickness without any tang. Mayonnaise is usually an alternative but I worry that would be way too much mayonnaise in here and may throw off the other flavors. You could maybe get away with doing half mayo and half sour cream. Why did my onions brown so much? Make sure you add the fried onions in the last 10 minutes because if you add them at the beginning of baking, they can get really dark brown. They will also taste bitter when overcooked. How long do leftovers last? You can keep this in the fridge for up to 5 days.Sometimes creamy dishes like this dont freeze very well. You can freeze it but you have to be very careful when reheating or the creamy part of the dish can separate and be gross. Ingredients Needed: (See Recipe Card Below For The Full Recipe)rigatoni if out of rigatoni, you can try other smaller pasta like penne or bow tie pasta. reserved pasta water keep it after cooking the pasta. If you forget to save some, you can just use some tap water or milk instead. diced or shredded cooked chicken You can cook up some Shredded Chicken in the Instant Pot, Air Fryer Chicken, or even use some rotisserie chicken. To me, thats the easiest option. Additionally, you could boil up about a pound of chicken or just roast it.reduced-sodium cream of chicken soup if you cant find reduced sodium versions, I like using my Homemade Cream of Chicken Soup where I can really control the ingredients used. As I get older, I find that I prefer to start with lower sodium options then add salt to taste but if you are not sensitive to salt, just go with the regular cream of chicken soup. sour cream I dont think you really taste this as its own separate ingredient, but if you really cant bring yourself to use, try creme fraiche instead. Its the closest thing in consistency and doesnt have the tanginess that sour cream does have. If in a real pinch, you could try heavy cream, it just wont end up as creamy I havent tried this yet. As a last resort, you can try a half and half mix of sour cream and mayo. I have a feeling if you did all mayo it would be too much mayo and may taste off.frozen chopped spinach if spinach isnt your thing, you can omit it. I havent tried it, but, I suppose you can try broccoli. I just dont know how well it will soften up while cooking, so you may want to cook it ahead of time. If you need another option, try using canned peas or green beans instead.shredded Monterey Jack Cheese Monterey Jack is the preferred cheese (after all, that is what the dish is named after), but you can use cheddar, Colby Jack, or pepper Jack if you want a little spice.French-fried onions if you really dont enjoy these, you can try crushed up crackers or just leave them out altogether.garlic powder, onion powder, paprika my go-to seasoning blend of choice but please feel free to use your favorite seasonings here. How To Make Monterey Chicken CasserolePreheat the oven to 350 F. Spray a 913-inch baking dish with nonstick cooking spray. Cook the pasta according to the package directions. Reserve one cup of the pasta water then drain and set aside. drain, and set aside. To the baking dish (or a bowl if you prefer), add the cream of chicken soup, sour cream, reserved pasta water, spinach, one cup of cheese, half of the fried onions, and all the dried seasonings. Mix until fully combined.Add the pasta and mix until completely combined. If you used a bowl to combine everything, pour it all into the baking dish.Top with the remaining 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 fresh parsley (optional)Craving More Recipes?Malibu Chicken CasseroleNeiman Marcus Chicken CasseroleChicken Noodle CasseroleRitz Cracker Chicken CasseroleBroccoli Chicken Casserole PrintMonterey Chicken CasseroleA creamy, cheesey chicken casserole dish topped with fried onions.Course Dinner, Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 40 minutes minutesTotal Time 55 minutes minutesServings 8Calories 646kcalAuthor Brandie SkibinskiIngredients16 ounce box rigatoni1 cup reserved pasta water (after cooking the pasta)2 cups diced or shredded cooked chicken2 (10.5 ounce) cans reduced-sodium cream of chicken soup (can use no sodium)16 ounce container sour cream12 ounce frozen chopped spinach (defrosted and drained very well)2 cups shredded Monterey Jack Cheese (divided use)6 ounce container French-fried onions (divided use) teaspoon salt (optional) teaspoon black pepper1 teaspoon garlic powder1 teaspoon onion powder teaspoon paprika2 Tablespoons chopped parsley (optional, for garnish)InstructionsPreheat the oven to 350 F. Spray a 913-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, teaspoon salt, teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder and 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) NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 646kcal | Carbohydrates: 64g | Protein: 26g | Fat: 31g | Sodium: 843mg | Fiber: 4g | Sugar: 8g

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