I found this great recipe on social media, and I made it last week. It was delicious the day I made it, but even better the next day!
I served it with a green salad with Green Goddesss dressing. If you haven't tried this dressing, I highly recommend it. You can also serve with French bread or these Heavenly rolls I listed below.
Hope you have a wonderful week. Enjoy!
Monterey Chicken Spaghetti Casserole
12- oz dried spaghetti
4 cups chopped cooked chicken
1 (16-ounce) container sour cream
2 (10.75-ounce) cans condensed cream of chicken soup
1 (10-ounce) package frozen spinach, thawed and drained
2 cups shredded Monterey Jack cheese, divided
2 garlic cloves minced
1 (6-ounce) can French's French Fried Onions, divided
Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with cooking spray.
Cook spaghetti according to package directions. Drain.
In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup cheese, garlic and 1/2 can of French’s French Fried Onions.
Stir in cooked spaghetti. Pour into prepared pan.
Sprinkle remaining shredded cheese and onions on top of pasta mixture.
Bake, uncovered, for 40 to 50 minutes.
1 Tablespoon of sugar
1 package of yeast
1 cup of lukewarm water
3 eggs well beaten
1/2 cup of sugar
1/2. cup of melted butter
1 teaspoon salt
4 1/2 cups of plain flour
Dissolve yeast, sugar and water in a large pan. Let mixture bubble. Add eggs; add sugar, butter, salt and flour. Place in large greased bowl and let stand until double in size (about 2 hours).
Punch down and either put in the refrigerator until ready to use or grease and flour hands and shape into rolls while kneading with hand.
Let rise about 2-3 hours. Place on pans that have been greased and floured.
Bake 8-10 minutes at 400 degrees. Remove from oven and brush with butter.