Description
This Yum Yum Monterey Chicken Casserole is a comforting and hearty baked dish featuring tender cooked chicken, creamy Monterey Jack cheese, and spinach, all layered with a savory sour cream and cream of chicken soup mixture. Topped with a buttery cornbread stuffing, it’s an easy-to-make casserole perfect for family dinners or potlucks.
Ingredients
Scale
Chicken and Cheese
- 4 cups chopped cooked chicken
- 1 cup shredded Monterey Jack cheese
Vegetables
- 1 (10-oz) package frozen spinach, thawed and drained
Sauce
- 1 cup sour cream
- 2 (10.5-oz) cans Unsalted Cream of Chicken Soup
- ½ tsp onion powder
- ¾ tsp garlic powder
- Salt and pepper to taste
Topping
- 1 (6-oz) box uncooked cornbread stuffing (Stove Top or Pepperidge Farm)
- 1 cup chicken broth
- 4 Tbsp melted butter
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350ºF. Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Layer Chicken, Cheese, and Spinach: Spread the chopped cooked chicken evenly across the bottom of the prepared baking dish. Sprinkle the shredded Monterey Jack cheese over the chicken, then distribute the thawed and drained spinach on top.
- Mix and Spread Sauce: In a medium bowl, combine the cream of chicken soup, sour cream, onion powder, garlic powder, salt, and pepper. Mix well until smooth. Spread this creamy mixture evenly over the layered chicken, cheese, and spinach in the dish.
- Add Stuffing and Broth Mixture: Sprinkle the uncooked cornbread stuffing evenly over the soup mixture layer. In a separate small bowl, mix the chicken broth and melted butter together, then pour this evenly over the stuffing topping to moisten it.
- Bake the Casserole: Place the baking dish uncovered in the preheated oven and bake for 30 minutes, or until the stuffing topping is golden and the casserole is heated through.
Notes
- Make sure to thoroughly thaw and drain the spinach to avoid excess moisture in the casserole.
- You can substitute the Monterey Jack cheese with cheddar for a sharper flavor.
- Using unsalted cream of chicken soup allows control over salt levels.
- For a spicier kick, add a pinch of cayenne pepper to the soup mixture.
- This casserole can be assembled ahead of time and refrigerated before baking; just add extra baking time if baking straight from the fridge.
