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Looking down on a baking dish of Monterey Chicken Casserole.
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Monterey Chicken Casserole

A creamy, cheesey chicken casserole dish topped with fried onions.
Course Dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Calories 646kcal
Author Brandie Skibinski

Ingredients

  • 16 ounce box rigatoni
  • 1 cup reserved pasta water (after cooking the pasta)
  • 2 cups diced or shredded cooked chicken
  • 2 (10.5 ounce) cans reduced-sodium cream of chicken soup (can use no sodium)
  • 16 ounce container sour cream
  • 12 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)
  • ½ teaspoon salt (optional)
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • 2 Tablespoons chopped parsley (optional, for garnish)

Instructions

  • Preheat the oven to 350° F. Spray a 9x13-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, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder and ½ teaspoon paprika. Mix until fully combined.
    A creamy casserole mixture in a baking dish.
  • 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.
    Cooked pasta being added to a creamy casserole in a dish.
  • Top with the remaining 1 cup shredded Monterey Jack cheese.
    Shredded cheese added to a creamy casserole.
  • Bake on the middle oven rack for 30 minutes uncovered.
    A baked Chicken Casserole without crunchy fried onions.
  • Top with the remaining French-fried onions. Bake for an additional 10 minutes.
    Fried onions being added to a casserole.
  • Top with 2 Tablespoons chopped parsley (optional)
    A scoop of Monterey Chicken Casserole being removed from the baking dish.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Calories: 646kcal | Carbohydrates: 64g | Protein: 26g | Fat: 31g | Sodium: 843mg | Fiber: 4g | Sugar: 8g
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