Overnight Monterey Chicken Pasta
The ultimate comfort food, Overnight Monterey Chicken Pasta is creamy, cheesy, and incredibly easy to prepare. This delicious casserole makes the perfect weeknight dinner or a crowd-pleasing dish for gatherings. You’ll love the combination of flavors and the simplicity of letting it rest overnight!
Equipment
- Chef Knives
- Cutting Board
- Mixing Bowls
- 9×13-inch Baking Dish
Ingredients
- 4 cups chopped cooked chicken
- 2 (10.5-oz) cans Unsalted Cream of Chicken Soup
- ½ (10-oz) package frozen chopped spinach
- 1 tsp garlic powder
- 1 tsp onion powder
- 1¼ cups milk
- 1¼ cups chicken broth
- 2 cups shredded Monterey Jack cheese
- 8 oz elbow macaroni
- 1 (6-oz) can French fried onions
Instructions
- Spray a 9×13-inch pan with cooking spray.
- In a large bowl combine cooked chicken, cream of chicken soup, spinach, milk, chicken broth, garlic powder, onion powder, 1 cup Monterey Jack cheese, and half of the French fried onions. Stir in uncooked pasta.
- Pour pasta mixture into prepared pan. Cover and refrigerate overnight.
- Remove casserole from refrigerator and uncover.
- Preheat oven to 350ºF.
- Top the casserole with the remaining 1 cup of Monterey Jack cheese and the remaining half of the fried onions. Bake, uncovered, for 1 hour.
Notes
- Do NOT cook the noodles ahead of time: Add them to the casserole dry/uncooked. They will absorb some of the liquid in the casserole dish as it sits overnight.
- Rotisserie chicken: I used rotisserie chicken in this dish. It is my number one timesaver.
- Vegetable substitutions: You can substitute fresh spinach or any combination of cream of soups.
- Storage: Store leftovers in an airtight container in the refrigerator.