Effortless Monterey Chicken Pasta (Print Version)
# Ingredients:
→ Aromatics and Seasoning
01 -
1 teaspoon onion powder
02 -
2 cans (295 g each) condensed cream of chicken soup
03 -
3 garlic cloves, minced or swap with 1 tbsp garlic powder
→ Cheese and Dairy
04 -
120 ml sour cream
05 -
1 large egg, beaten
06 -
60 g Parmesan cheese, shredded
07 -
115 g Monterey Jack cheese, shredded
→ Vegetables
08 -
280 g frozen spinach, chopped, thawed and squeezed super dry
→ Crispy Topping
09 -
170 g canned French fried onions, split in half
→ Protein
10 -
2 cooked chicken breasts, diced
→ Pasta and Grains
11 -
340 g dry spaghetti noodles
# Instructions:
01 -
Give it 5 minutes to cool off, then scoop it up and enjoy while it’s hot.
02 -
Take off the foil, sprinkle the last of the French fried onions on top, and bake for another 5 minutes so you get a nice crispy golden layer.
03 -
Slide the pan into your preheated 175°C oven. Let it bake for a half hour.
04 -
Grease up a baking pan that’s about 23x33 cm. Scoop in your mixture, level it out, and seal it with foil.
05 -
Toss your cooked spaghetti in with the chicken-spinach mix and stir so every strand gets coated.
06 -
Grab a bowl and beat your egg first. Add the diced chicken, sour cream, both cheeses, soup, totally dry spinach, half the onions, plus the garlic and onion powder. Mix it all together until it’s looking even.
07 -
Boil spaghetti in plenty of salty water till just al dente, following the package. Drain and set aside.
# Notes:
01 -
Make sure you squeeze out all the liquid from the thawed spinach or your meal could turn out watery.