Monterey Chicken Spaghetti

• servings: Servings: 8 servings
• total time: 2 hours 55 minutes

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

Directions

Preheat the Oven: Heat your oven to 350°F. Lightly spray a 9x13-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.

Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes