Directions
- 1Season the chicken with olive oil and sweet preacher spice rub.
- 2Heat up the griddle and cook the chicken until caramelized on both sides and cooked through.
- 3Remove the chicken from the griddle and set aside to cool.
- 4In a bowl, combine cream of chicken soup, sour cream, and fresh spinach.
- 5Add some Monterey Jack cheese to the soup mixture and stir until well mixed.
- 6Chop the cooled chicken into small pieces.
- 7Add the chopped chicken to the soup mixture and mix until fully incorporated.
- 8Add the cooked spaghetti to the mixture and toss until fully coated.
- 9Grease a pan with olive oil.
- 10Pour the spaghetti mixture into the pan, flattening it out and pressing it into the sides and corners.
- 11Top the mixture with the remaining Monterey Jack cheese, creating an even layer.
- 12Spread crispy fried onions over the top.
- 13Bake in an oven preheated to 375 degrees Fahrenheit for about 40 minutes.
- 14Let it cool for about 10 minutes before cutting into desired portion sizes.
- 15Serve with a side salad and Italian dressing.
Ingredients
- chicken
- olive oil
- sweet preacher spice rub
- 2 cans cream of chicken soup
- 1 container sour cream
- 1 big bowl fresh spinach
- Monterey Jack cheese
- cooked spaghetti
- crispy fried onions
- salad
- Italian dressing
Equipment
griddlebowlpanoven
Tips
- Let the cooked spaghetti cool for about 10 minutes to set up before cutting.
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