Monterey Chicken Spaghetti Pressure Cooker Recipe
A family-favorite comfort food made easily in the pressure cooker and finished with a golden, cheesy bake in the oven.
Equipment
- 1 Mixing bowl Large
- 1 9×13-inch baking dish Greased
Ingredients
Main ingredients
- 12 oz Dried spaghetti
- 4 cups Chopped cooked chicken
- 16 oz Sour cream
- 21 oz Unsalted Cream of Chicken Soup two 10.5-oz cans
- 10 oz Frozen spinach thawed and drained
- 2 cups Shredded Monterey Jack cheese divided
- 2 cloves Garlic minced
- 6 oz French's French Fried Onions divided
Instructions
Instructions
- Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
- Cook spaghetti according to package directions. Drain well.
- In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, drained spinach, 1.5 cups cheese, and garlic. Mix well.
- Stir in cooked spaghetti until evenly coated.
- Pour mixture into prepared pan and spread evenly.
- Top with remaining 0.5 cup of cheese and half of the fried onions.
- Bake for 25 minutes until hot and bubbly.
- Add remaining onions and bake for 5 more minutes until crispy and golden.
- Let rest for 5 minutes before serving.
Notes
Use rotisserie chicken and pre-minced garlic for quicker prep. Can be made ahead and refrigerated or frozen before baking.