Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
29
High
Nutrition per serving
Calories946 kcal (47%)
Total Fat64.7 g (92%)
Carbs53.2 g (20%)
Sugars4.5 g (5%)
Protein37.1 g (74%)
Sodium1352.2 mg (68%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
12 ouncesdried spaghetti
cooked al dente
4 cupschicken
chopped, cooked, rotisserie chicken works great
16 ouncesour cream
container, for a creamy base
2 x 10.5 ozcream of chicken soup
cans, unsalted
16 ozsbacon
chopped or crumbled, cooked
1 canrotel
drained
18 ouncesfresh spinach
need
2 cupsshredded monterey jack cheese
divided
2garlic cloves
minced
1 x 6 ounceFrench Fried Onions
can, divided
Instructions
Step 1
Prepare the Pasta:
Cook the spaghetti according to the package directions until al dente. Drain and set aside.
Step 2
Mix Ingredients:
In a large mixing bowl, combine the cooked chicken, drained rotel, cream of chicken soup, sour cream, drained spinach, bacon, 1 cup of Monterey Jack cheese, minced garlic, and half a can of French Fried Onions
Step 3
Combine Pasta and Mixture:
Add the cooked spaghetti to the chicken mixture and stir until well combined. Pour this mixture into the prepared baking dish.
Step 4
Add Toppings:
Sprinkle the remaining 1 cup of Monterey Jack cheese over the top of the pasta. Finish by evenly spreading the remaining French Fried Onions on top. I did this the last 15 minutes of the cooking time.
Step 5
Bake uncovered for 40–50 minutes, or until the casserole is hot and bubbly and the onions are golden brown.
Notes
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