Description

This Overnight Monterey Chicken Pasta Bake is a comforting and hearty casserole perfect for busy weeknights or meal prepping. It features cooked chicken combined with creamy soup, spinach, and savory seasonings mixed with uncooked elbow macaroni, then topped with Monterey Jack cheese and crispy French fried onions before baking to golden perfection. Refrigerating the dish overnight allows the flavors to meld and the pasta to soak up the creamy sauce for a rich, satisfying dish that serves a crowd.

Ingredients

Scale

Main Ingredients

4 cups chopped cooked chicken
2 (10.5-oz) cans Unsalted Cream of Chicken Soup
½ (10-oz) package frozen chopped spinach, thawed and drained
1 tsp garlic powder
1 tsp onion powder
1¼ cups milk
1¼ cups chicken broth
8 oz elbow macaroni (uncooked)
2 cups shredded Monterey Jack cheese, divided
1 (6-oz) can French fried onions, divided

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Instructions

Prepare the Baking Dish: Spray a 9×13-inch baking pan thoroughly with cooking spray to prevent sticking.
Mix Ingredients: In a large bowl, combine the chopped cooked chicken, cream of chicken soup, thawed and drained spinach, milk, chicken broth, garlic powder, onion powder, 1 cup of Monterey Jack cheese, and half of the French fried onions. Stir in the uncooked elbow macaroni until evenly mixed.
Refrigerate Overnight: Pour the pasta mixture into the prepared baking pan. Cover the dish tightly and place it in the refrigerator overnight to allow the pasta to absorb the flavors and moisture.
Remove and Uncover: Take the casserole out of the refrigerator and remove the cover before baking.
Preheat Oven: Set your oven to 350ºF (175ºC) and allow it to fully preheat.
Add Toppings: Sprinkle the remaining 1 cup of Monterey Jack cheese evenly over the top of the casserole, then add the remaining French fried onions for a crispy topping.
Bake: Place the uncovered casserole in the preheated oven and bake for 1 hour until the pasta is tender, the cheese is melted, and the onions are golden brown and crispy.

Notes

Ensure the spinach is well drained to avoid excess moisture in the casserole.
Using cooked chicken is convenient, but leftover rotisserie chicken works well for this dish.
Refrigerating overnight helps the pasta absorb more flavor and softens it for a creamier consistency.
You can substitute another mild cheese like mozzarella if Monterey Jack is unavailable.
For a lower sodium option, use low-sodium chicken broth and soup.