Monterey Chicken Spaghetti

Ingredients

– 12 ounces dried spaghetti
– 4 cups chopped cooked chicken
– 1 (16-ounce) container sour cream
– 2 (10.5-ounce) cans unsalted cream of chicken soup
– 1 (10-ounce) package frozen spinach, thawed and drained
– 2 cups shredded Monterey Jack cheese, divided
– 2 garlic cloves, minced
– 1 (6-ounce) can French’s French Fried Onions, divided

Instructions

Preheat the Oven: Heat your oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray.
Prepare the Pasta: Cook the spaghetti according to package directions until al dente. Drain and set aside.
Mix Ingredients: In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup of Monterey Jack cheese, minced garlic, and half a can of French Fried Onions.
Combine Pasta and Mixture: Stir the cooked spaghetti into the chicken mixture. Pour the combined mixture into the prepared baking dish.
Add Toppings: Sprinkle the remaining Monterey Jack cheese over the pasta. Top with the rest of the French Fried Onions.
Bake: Place in the oven and bake uncovered for 40 to 50 minutes, until the casserole is hot and bubbly and the onions are golden brown.

Enjoy!